Home > Desserts > Brownie Ice Cream Bars (With Samoas) Brownie Ice Cream Bars (With Samoas) March 24, 2020 | 8 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Brownie Ice Cream Bars with Samoas start with a brownie base that’s covered with hot fudge, chopped Samoas cookies, creamy caramel ice cream, and topped with whipped cream! Brownie Ice Cream Bars With Samoas It’s no secret I’m obsessed with cookies; from these oatmeal pecan cookies to these chewy Snickerdoodles to these famous chewy chocolate chip cookies, I can’t ever get enough. And while I’ll always feel that homemade is best, there is also room for Girl Scout Cookies. And even more room the Samoas and Thin Mints! So today, we’re channeling my personal favorite Girl Scout Cookie (Samoas) into a totally decadent summery dessert — brownie ice cream bars with chopped Samoas cookies, caramel ice cream, hot fudge, and whipped cream. Talk about taking this to a whole new level! Because with this dessert, more is more. How to make Brownie Ice Cream Bars With Samoas With only a few ingredients, these brownie ice cream bars couldn’t be simpler to assemble. Simple to assemble, but impossible to resist! Start by making fudge brownies: We begin with a boxed mix for this recipe. Brownie mixes are delicious and they’re convenient, especially since the goal for this dessert is quick and easy. If you want to make your brownies from scratch, use your favorite brownie recipe in place of the mix in this recipe (Just make sure it fills a 9×13-inch pan). My personal favorite mix for this recipe: Betty Crocker’s Supreme Triple Chunk®. There are different versions of this mix, so make sure to get the mix that will fit a 9 x 13-inch pan. As far as homemade, I do have this delicious gluten free brownies recipe on my site that can be used in place of the boxed mix (just leave off the frosting). Fudge and Samoas Cookies: While the brownies are baking, coarsely chop the Samoas cookies. While I say Samoas cookies throughout this post, you don’t have to use the Girl Scout Cookie version. Keebler® has a nearly identical cookie — “Coconut Dreams” which is usually what I use in this recipe. (not sponsored) After all, you can’t find Girl Scout Cookies all year long. The brownies are ever so slightly under-baked, cooled completely, and then spread with a jar of hot fudge. Once the fudge is spread evenly over the brownies, gently press the chopped Samoas into the fudge layer. To keep these bars from falling apart, be sure to gently press the cookies into the fudge, not just scatter them on top evenly. Add caramel ice cream: The next layer is the ice cream! Use your favorite caramel ice cream for this layer and if you’re not sure where to start, The Guardian has rated their top favorites. Dreyer’s® Slow Churned Caramel Delight Ice Cream is my personal favorite for these bars (not sponsored). Then the whipped topping: Lastly we top these bars with a whipped topping. You can certainly make your own (how to make whipped cream) or just use a container of thawed, frozen whipped topping. Once everything is set, feel free to add some leftover crushed (or whole) Samoas cookies for garnish (See more topping ideas below)! These ice cream bars are sure to be a hit! Topping Ideas We love these bars just as is, but feel free to get creative with some toppings. Below are some ideas to top the finished bars with: Caramel sauce: Store bought or homemade Samoas: Crush any leftover cookies that weren’t used in the bars and sprinkle them on top (or garnish slices with full cookies). Miniature chocolate chips Variations Want to try this recipe with cookies and cream instead? I have a recipe for that which has been a huge hit on this website. Try these Brownie Oreo Ice Cream Bars. Replace the brownie base with an Oreo crust instead. If going this route, I’d recommend making the ice cream layer thicker. Try a different Girl Scout Cookie inspired treat. For Thin Mint inspired bars, try these Mint Ice Cream Bars and replace the Oreos with Thin Mints. Recipe tips Line the pan with parchment paper for easy serving. Make sure to keep the bars in the freezer as much as possible while making them. If the ice cream gets too soft and melty, it tends to turn icy when re-frozen. Ever so slightly under-bake the brownies. Since they’ll be frozen, they’ll firm up and get quite hard; I’ve found if the brownies bake the full time indicated on the package, they’re too hard in these bars (especially contrasting with the soft ice cream and whipped topping). The whipped topping is best added right before serving. You want to avoid re-freezing these bars with the whipped topping since its flavor and texture degrades after being refrozen. For cleaner (and easier) slicing, run your knife under hot water and then wipe off with a towel between slices. More crowd-pleasing dessert recipes S’mores Cookie Bars Ice Cream Sandwich Cake Strawberry Shortcake Trifle Edible Cookie Dough Waffle Cake FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Brownie Ice Cream Bars (With Samoas) 5 from 2 votes - Review this recipe Brownie Ice Cream Bars With Samoas start with a brownie base that's covered with hot fudge, cut up Samoas cookies, creamy caramel ice cream, and topped with whipped cream! SAVE TO RECIPE BOX Print Recipe Brownie Ice Cream Bars (With Samoas) 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Brownie Ice Cream Bars With Samoas start with a brownie base that's covered with hot fudge, cut up Samoas cookies, creamy caramel ice cream, and topped with whipped cream! Course Dessert Cuisine American Keyword Brownie Ice Cream Bars Prep Time 25 minutes Freezing Time 8 hours Total Time 8 hours 25 minutes Servings 36 bars (1, 19x13 pan) Calories 200kcal Cost $7.82 Ingredients1 package (21 ounces) Family-Sized Chocolate Fudge Brownie Mix (See Note 1)Ingredients listed on brownie mix package1 container (12 ounces) hot fudge sundae topping1 package (8.5 ounces) Coconut Dreams Cookies or Samoas cookies1 container (1.5 quarts) Caramel Delight Ice Cream1 container (8 ounces) frozen whipped toppingOptional: Caramel sundae sauce, extra Coconut Dreams cookies, mini chocolate chips InstructionsPREP: Line a 9x13-inch pan with parchment paper and lightly spray with nonstick spray. Preheat the oven according to the brownie mix instructions.BROWNIE BASE: Follow package directions to prepare the brownies. Spread the brownie batter into the prepared 9x13-inch pan and spread evenly. Bake according to package directions, removing 2-3 minutes earlier than indicated by the instructions.HOT FUDGE: Remove and allow to cool to room temperature. Cover and place in the freezer for 30 minutes. Warm hot fudge in the microwave for 15-20 seconds for easier spreading, and then top the brownies evenly with the hot fudge topping.COOKIES: Coarsely chop all but 3 of the cookies and gently press the cookie pieces on top of the fudge topping. Freeze for 10 minutes covered.ICE CREAM: Scoop the ice cream on top of the cookie pieces (don't let the ice cream melt too much or it will get icy upon being re-frozen). Using a spatula, gently press and spread the ice cream as evenly as possible; then cover and return to the freezer until very firm -- at least 3 hours. I like freezing them overnight.FINISHING: Before serving, smooth the thawed whipped topping over the bars and crush the remaining three Samoa cookies. Sprinkle those crumbs over the bars along with miniature chocolate chips if desired.SERVE: Let bars sit out for 5-10 minutes before cutting into them. For cleaner (and easier) slicing, run your knife under hot water and then wipe off with a towel between slices. Top individual bars with caramel sundae sauce if desired. Video Recipe NotesNote 1: I use and recommend Betty Crocker’s® Supreme Triple Chunk Brownie Mix (21 ounces) for these bars. Storage: Whipped topping and crushed cookies are best added to the servings you are enjoying -- these additions don't re-freeze as well; they become a bit icy. Make sure to cover bars very tightly before re-freezing. Nutrition FactsServing: 36bars | Calories: 200kcal | Carbohydrates: 28.7g | Protein: 2.8g | Fat: 8.3g | Cholesterol: 18.1mg | Sodium: 126.6mg | Fiber: 0.6g | Sugar: 19.3g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.