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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

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

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.

Nutrition

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