What’s For Dinner: Chocolate Chip Cookie Dough Ice Cream Bars

To make the Chocolate Chip Ice Cream Bars, I used:
  • 1 pouch (1 lb 1.5 oz) of Betty Crocker chocolate chip cookie mix
  • 1/2 cup of butter, softened
  • 1 egg
  • 1 bottle (7.25 oz) of chocolate topping that forms hard shell
  • 1 container (1.5 quart) of chocolate chip-cookie dough ice cream (about 6 cups’s worth)

Here’s a step by step:

  1. Preheat your oven to 375°F. Take a 13×9-inch pan [that is oven-safe], and spray the bottom and sides with non-stick cooking spray.
  2. In a mixing bowl, combine your cookie mix, butter and egg together until a nice and soft dough forms.
  3. Using the cookie dough that you just made, make 5 cookies. Bake [in a baking sheet – not the 13×9-inch pan you greased earlier!] the cookies for about 9 to 11 minutes) or basically until the edges of your cookies are golden brown). Once they are out of the oven, let the cookies cool for a few minutes.
  4. Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until it is set. Let it cool completely, about 30 minutes.
  5. Spread 1/3 cup of the chocolate topping over the baked crust. Freeze 10 to 15 minutes or until chocolate is set.
  6. Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.
  7. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze for about 2 hours.
To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. If there are any leftovers, store your leftovers in a freezer, just make sure to cover it completely.

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P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

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