If you’re looking for a delightful treat that combines two of the most beloved desserts—chocolate chip cookies and ice cream—look no further! These Chocolate Chip Cookie Ice Cream Bars are the perfect summer indulgence. With a chewy cookie base packed with chocolate chips and a creamy layer of chocolate chip cookie dough ice cream, every bite is a heavenly experience. Drizzle with hot fudge for an extra touch of decadence, and you’re in dessert paradise. Let’s dive into the details of creating these irresistible bars.
Why I Love This Recipe
There’s something magical about the combination of warm, gooey chocolate chip cookies and cold, creamy ice cream. These Chocolate Chip Cookie Ice Cream Bars capture that magic perfectly. They are great for parties, picnics, or simply enjoying at home. Plus, the recipe is straightforward, making it accessible for bakers of all skill levels. You get the satisfaction of baking your own cookie base while indulging in the delightful flavors of ice cream. It’s a win-win!
The Essentials
To whip up these delicious bars, you’ll need the following ingredients:
- 2 1/8 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons butter, melted and cooled to room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- Sea salt for sprinkling over bars, if desired
- 1.5 quart of chocolate chip cookie dough ice cream, softened
- 1/3 cup chocolate chips
- Hot fudge sauce for serving, if desired
Must-Have Equipment
Before you start baking, make sure you have the following equipment on hand:
- Mixing bowls: For combining ingredients.
- Whisk: To mix the wet ingredients smoothly.
- Spatula: For folding in the chocolate chips.
- Baking pan: A 9×13 inch pan works best for these bars.
- Parchment paper: To line the baking pan for easy removal.
How to Prepare Chocolate Chip Cookie Ice Cream Bars
Follow these simple steps to create your Chocolate Chip Cookie Ice Cream Bars:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your bars bake evenly.
Step 2: Prepare the Baking Pan
Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easier to lift out the bars once they are cooled.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, salt, and baking soda. Set this mixture aside.
Step 4: Combine Wet Ingredients
In a large bowl, combine the melted butter, light brown sugar, and granulated sugar. Mix until well combined. Then, add the egg, egg yolk, and vanilla extract. Whisk until the mixture is smooth and creamy.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Fold in the chocolate chips gently.
Step 6: Bake the Cookie Base
Spread half of the cookie dough evenly into the prepared baking pan. Bake in the preheated oven for about 15-18 minutes, or until the edges are golden brown and the center is set but still soft. Remove from the oven and let it cool completely.
Step 7: Add the Ice Cream Layer
Once the cookie base is cooled, spread the softened chocolate chip cookie dough ice cream evenly over the cookie layer. Sprinkle the remaining chocolate chips on top.
Step 8: Add the Top Layer of Cookie Dough
Take the remaining cookie dough and drop spoonfuls over the ice cream layer. It’s okay if some of the ice cream is exposed; it will still turn out delicious.
Step 9: Bake Again
Return the pan to the oven and bake for an additional 15-18 minutes, or until the top is golden brown and set.
Step 10: Cool and Serve
Allow the bars to cool completely in the pan. Once cooled, lift the bars out using the parchment paper overhang. Cut into squares, sprinkle with sea salt, and drizzle with hot fudge sauce if desired.
Low-Carb/Keto Alternatives
If you’re looking for a low-carb or keto-friendly version of these Chocolate Chip Cookie Ice Cream Bars, consider the following substitutions:
- Almond flour: Use almond flour instead of all-purpose flour for a low-carb option.
- Sweetener: Replace the sugars with a low-carb sweetener like erythritol or stevia.
- Butter: Use unsalted butter, as it’s naturally low in carbs.
- Keto ice cream: Opt for a sugar-free or keto-friendly ice cream.
Method to the Madness
Creating these Chocolate Chip Cookie Ice Cream Bars is not just about following a recipe—it’s about enjoying the process. The aroma of melting chocolate and freshly baked cookies fills your kitchen, creating an atmosphere of comfort and joy. This treat is perfect for those lazy summer afternoons or family gatherings where you want to impress your guests. The combination of textures—from the chewy cookie base to the creamy ice cream—will have everyone coming back for seconds. Plus, you can always have fun experimenting with different flavors of ice cream or mix-ins!
Save for Later: Storage Tips
To keep your Chocolate Chip Cookie Ice Cream Bars fresh, consider the following storage tips:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: If you plan to enjoy them later, wrap individual bars in plastic wrap and place them in a freezer-safe container. They can last up to a month in the freezer.
- Thawing: To enjoy, simply take the bars out of the freezer and let them thaw for a few minutes before serving.
Common Questions
Can I use a different type of ice cream?
Absolutely! While chocolate chip cookie dough ice cream is a fantastic choice, you can use any flavor you prefer. Vanilla, cookies and cream, or even mint chocolate chip would work wonderfully.
Can I make these bars ahead of time?
Yes! These bars can be made a day in advance. Just make sure to store them in the refrigerator or freezer depending on when you plan to serve them.
What can I use instead of butter?
If you prefer not to use butter, you can substitute it with coconut oil or a vegan butter alternative for a dairy-free option.
Can I add nuts or other mix-ins?
Definitely! Feel free to add chopped nuts, such as walnuts or pecans, or even some sprinkles for a fun twist. Just make sure not to overload the cookie dough with too many add-ins.
If you enjoyed these Chocolate Chip Cookie Ice Cream Bars, here are some other delicious recipes to try:
Before You Go
Thank you for joining me in making these Chocolate Chip Cookie Ice Cream Bars! Whether you’re treating yourself or sharing with loved ones, these bars are sure to bring smiles and joy. Enjoy every delicious bite, and don’t forget to get creative with your ice cream flavors and toppings. Happy baking!
Chocolate Chip Cookie Ice Cream Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures your bars bake evenly.
- Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides.
- In a medium bowl, whisk together the all-purpose flour, salt, and baking soda. Set this mixture aside.
- In a large bowl, combine the melted butter, light brown sugar, and granulated sugar. Mix until well combined. Then, add the egg, egg yolk, and vanilla extract. Whisk until the mixture is smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Fold in the chocolate chips gently.
- Spread half of the cookie dough evenly into the prepared baking pan. Bake in the preheated oven for about 15-18 minutes, or until the edges are golden brown and the center is set but still soft. Remove from the oven and let it cool completely.
- Once the cookie base is cooled, spread the softened chocolate chip cookie dough ice cream evenly over the cookie layer. Sprinkle the remaining chocolate chips on top.
- Take the remaining cookie dough and drop spoonfuls over the ice cream layer. It's okay if some of the ice cream is exposed; it will still turn out delicious.
- Return the pan to the oven and bake for an additional 15-18 minutes, or until the top is golden brown and set.
- Allow the bars to cool completely in the pan. Once cooled, lift the bars out using the parchment paper overhang. Cut into squares, sprinkle with sea salt, and drizzle with hot fudge sauce if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Wrap individual bars in plastic wrap and freeze for later; they can last up to a month.
- Thaw frozen bars for a few minutes before serving for the best texture.
