These Chocolate Chip Cookie Dough Ice Cream Bars are a dream treat for cookie dough lovers and ice cream fans alike. With layers of soft cookie dough, creamy vanilla ice cream, and a luscious chocolate coating, these bars are the perfect indulgence on a hot day or for a cozy dessert night.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups mini chocolate chips, divided
- 1 pint vanilla ice cream, softened
- 10 oz milk chocolate, melted (for coating)
Directions
Step 1: Make the Cookie Dough
In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy. Stir in the vanilla extract. Gradually add the flour and salt, mixing until well combined. Gently fold in 3/4 cup of mini chocolate chips to evenly distribute them in the dough.
Step 2: Create the Cookie Dough Base
Line a loaf pan with parchment paper, allowing the edges to hang over the sides for easy removal. Press half of the cookie dough mixture into the bottom of the prepared pan, pressing it evenly to create a flat layer.
Step 3: Add the Ice Cream Layer
Spread the softened vanilla ice cream over the cookie dough base, smoothing it out evenly with a spatula.
Step 4: Top with Remaining Cookie Dough
Take the remaining cookie dough and gently press it over the ice cream layer, covering it entirely.
Step 5: Freeze
Place the loaf pan in the freezer for at least 2 hours, or until the cookie dough and ice cream are firm.
Step 6: Cut into Bars
Once the mixture is fully frozen, lift it out of the pan using the parchment paper overhang. Place it on a cutting board and carefully cut it into bars of your desired size.
Step 7: Coat in Chocolate
Dip each bar into the melted milk chocolate to coat. Sprinkle the remaining mini chocolate chips on top before the chocolate sets for a final decorative touch.
Step 8: Freeze Again
Place the chocolate-coated bars on a baking sheet lined with parchment paper. Freeze for another 15-20 minutes, or until the chocolate is fully set.
Serving and Storage Tips
- Serving: These bars are best enjoyed straight from the freezer. You can let them sit at room temperature for a minute or two before serving for a slightly softer bite.
- Storage: Store any remaining bars in an airtight container in the freezer for up to a week.
- Make-Ahead Tip: Prepare these bars a day or two ahead of time, and store in the freezer until ready to serve.
Helpful Notes
- Softening Ice Cream: Allow the ice cream to soften for about 10 minutes before spreading to make layering easier.
- Chocolate Coating: Use milk chocolate for a classic taste, or substitute with dark chocolate if you prefer a richer, less sweet coating.
- Heat-Treating Flour: For safety, you can heat-treat the flour before using it in this no-bake recipe. Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, then let it cool.
Tips from Well-Known Chefs
- Chef Christina Tosi suggests adding a pinch of cinnamon to the cookie dough for a hint of warmth.
- Chef Jacques Torres recommends using a good-quality chocolate for dipping to enhance the flavor and texture.
- Chef Claire Saffitz advises pressing each layer firmly to keep the bars from separating once frozen.
Frequently Asked Questions
1. Can I substitute vanilla ice cream with another flavor?
Yes! Chocolate, cookie dough, or caramel ice cream would be delicious alternatives.
2. Do I have to heat-treat the flour?
It’s recommended for safety in no-bake recipes, but it’s optional. Just bake it at 350°F for 5-10 minutes, then let it cool.
3. Can I use dark chocolate instead of milk chocolate?
Absolutely. Dark chocolate will give the bars a slightly less sweet, more intense flavor.
4. How do I prevent the chocolate coating from melting quickly?
Keep the bars in the freezer until you’re ready to serve. This keeps the chocolate firm and less likely to melt quickly.
5. Can I make smaller, bite-sized bars?
Yes! Simply cut the frozen cookie dough and ice cream mixture into smaller pieces before dipping them in chocolate.
6. How long can these bars stay in the freezer?
Stored in an airtight container, they’ll stay fresh in the freezer for up to a week.
7. Do I need to line the pan with parchment paper?
Lining the pan is essential for easy removal and cutting. It helps keep each layer intact when lifting out the frozen mixture.
8. Can I use chocolate chips for the coating?
Chocolate chips can work, but melting chocolate bars or wafers will provide a smoother coating.
9. What’s the best way to cut the bars without cracking the chocolate?
For cleaner cuts, dip the knife in hot water and wipe it dry between each cut.
10. Can I skip the chocolate coating?
You can! The bars are still delicious without the chocolate coating, though you’ll miss the added crunch and flavor.
Enjoy these Chocolate Chip Cookie Dough Ice Cream Bars as a refreshing treat any time of the year! Each bite delivers a delightful combination of cookie dough, creamy ice cream, and rich chocolate.
