Cookie Dough Ice Cream Bars
Cookie Dough Ice Cream Bars layer edible cookie dough, ice cream, and whipped cream, topped with cookie crumbs—a dream dessert for cookie dough lovers!
Servings: 1 9 x 9-inch pan of bars (12 bars)
Cost: $4.97
Equipment
- 9 x 9-inch baking pan
- Stand mixer optional, for whipped cream
Ingredients
Cookie Dough “Crust”
- 8 tablespoons unsalted butter 1/2 cup, melted
- 1/2 cup light brown sugar firmly packed
- 1/4 cup granulated sugar
- 2 tablespoons whole milk 1% or 2% will work
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1-1/4 cups all-purpose flour see note 1
- 3/4 cup mini chocolate chips
Ice Cream, Whipped Cream, and Garnishes
- 1 (48-ounce) container cookie dough ice cream
- 1 cup heavy cream see note 2; or 1 container (8 ounces) completely thawed whipped topping (like Cool Whip)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Optional toppings see note 3
Instructions
- Heat Treat Flour: See note 1; You can heat treat flour in the microwave or oven. Test the flour to ensure it’s reached a safe temperature of 165°F. Let flour cool completely to room temperature before using. Don’t use any burnt or clumpy flour (if it’s off color or smells burnt, it is burnt). The flour should be light, white, and fluffy. Use a spoon to measure the cooled flour into a measuring cup and level the top of the cup with the back of a table knife.
- Line a 9x9-inch pan with parchment paper, leaving an overhang of paper so you can easily remove the bars to cut and serve.
- Place the melted butter in a large bowl and let it cool to room temperature. Hot butter will melt the sugars and cause greasy dough. Once cooled, add the brown sugar and granulated sugar. Stir to combine. Add milk, vanilla, salt, and heat-treated flour. Stir with a wooden spoon until dough is smooth. Stir in mini chocolate chips until combined (you may need to knead the chocolate chips in by hand). If the dough is too dry, add a bit more heavy cream; if it is at all wet, add 1–2 tablespoons more heat-treated flour.
- Press the prepared cookie dough evenly along the bottom of the pan. Use the bottom of a 1-cup measuring cup to press the dough firmly into an even layer. Scoop the cookie dough ice cream over the cookie dough layer. Use a strong spatula to smooth the ice cream as much as possible into an even, flat layer. Cover and freeze bar for 2 hours up to overnight.
- In a bowl attached to a stand mixer with a whisk attachment, add the heavy cream, powdered sugar, and vanilla extract. Beat to combine, then increase the speed. Whip until firm peaks form, about 2–4 minutes. With a spatula, spread the whipped cream over the ice cream until smooth. Alternatively, spread 1 (8-ounce) container fully thawed whipped topping on top of the bars. Freeze bars to harden, about 30 minutes to an hour.
- To serve, remove from the pan using the parchment paper overhang and cut into bars. If desired, top each bar with a handful of crumbled cookies. You can also add hot fudge topping and/or mini chocolate chips if desired. (I usually just serve with cookie crumbs.)
Notes
Note 1: Here’s how to heat treat flour:
- Heat treat 1/2 cup more flour than you’ll need (in case edges burn).
- Microwave: Add flour to a microwave-safe bowl and microwave in 30-second bursts, stirring between each, to avoid burning or clumping. After each burst, check the temperature. It’s done when it has reached 165°F.
- Oven: Preheat the oven to 300°F and line a large sheet pan with a nonstick liner or parchment paper. Spread the flour on the pan. Bake, stirring and checking the temperature every 2 minutes until it reaches 165°F, about 3–6 minutes.
Nutrition
Serving: 1serving | Calories: 565kcal | Carbohydrates: 60.8g | Protein: 6.5g | Fat: 33.8g | Cholesterol: 136mg | Sodium: 76.9mg | Fiber: 1.3g | Sugar: 49.9g