Go Back
+ servings

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

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


  • 1 package (21 ounces) family-sized chocolate fudge brownie mix (See Note 1)
  • Ingredients listed on brownie mix package
  • 1 container (12 ounces) hot fudge sundae topping
  • 1 package (8.5 ounces) fudge stripe coconut cookies such as Keebler's Coconut Dreams Cookies or Girl Scout Samoas cookies
  • 1 container (1.5 quarts) Ice Cream we prefer Dreyer's Caramel Delight
  • 1 container (8 ounces) frozen whipped topping
  • Optional: Caramel sundae sauce, extra cookies, mini chocolate chips


  • PREP: 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 three of the cookies and gently press the cookie pieces on top of the fudge topping. Cover and freeze for 10 minutes.
  • 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 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.



Note 1: Brownies: I use and recommend Betty Crocker’s® Supreme Triple Chunk Brownie Mix (21 ounces) for these bars.
Leftovers: 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.


Serving: 36bars | Calories: 200kcal | Carbohydrates: 28.7g | Protein: 2.8g | Fat: 8.3g | Cholesterol: 18.1mg | Sodium: 126.6mg | Fiber: 0.6g | Sugar: 19.3g