Chocolate Chip Cookie Ice Cream Bars
Description
Make your own incredible ice cream bars! Who could say no to ice cream that is drizzled with hot fudge sandwiched in-between cookie crusts and topped with almonds and toffee bits? No one, that's who!
Ingredients
1 pkg. prescored break-and-bake chocolate chip cookie dough, at room temperature
2 pints vanilla ice cream, softened slightly
1/4 c. hot fudge sauce, warmed
1/4 c. salted roasted almonds, coarsely chopped
1/4 c. chocolate-coated toffee bits or one 1 1/2 oz. chocolate-coated toffee bar, coarsely chopped
Directions
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Preheat the oven to 350°.
Set cookie dough in a 9-by-13-inch baking pan. Place a sheet of plastic wrap on top of pan.
Evenly press or roll cookie dough to fill baking pan. Remove plastic wrap, bake for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.
Invert cookie onto a work surface, then slide it back into the baking pan, bottom side up. Trim edges if necessary.
Scoop vanilla ice cream over the cookie in large scoops. Place a sheet of plastic wrap on top and press or roll the ice cream into an even layer. Freeze 1 hour, until the ice cream is just firm.
Remove plastic wrap. Drizzle warm chocolate sauce all over ice cream. Cover with plastic wrap, freeze for 1 hour, until firm.
Invert baking pan onto a cutting board, tap gently to release cookie bar. Flip cookie bar over so ice cream side is up. Using a sharp, heavy knife, cut bar in half crosswise, forming two 9-by-6 1/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.
Combine almonds and toffee pieces in a bowl. Using a sharp, heavy knife, cut ice cream cookie into 16 bars. Press one side of each bar into the almond and toffee mixture. Return the bars to the freezer or serve right away.