Cookie Dough Ice Cream Bar Recipe

Name: Cookie Dough Ice Cream Bar
Prep time: 30 min
Total time: 30 min
Yield: 8 bars
Cuisine: American
Ingredients: 2 cups heavy cream; 1 can (14 oz) sweetened condensed milk; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup packed brown sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; 1 cup all-purpose flour, heat-treated; 1/2 cup mini chocolate chips; 1 1/2 cups semi-sweet chocolate chips; 3 tablespoons coconut oil

American · Dessert · 30 min total

Cookie Dough Ice Cream Bar recipe videos

A decadent frozen treat featuring a creamy vanilla ice cream base studded with chunks of edible cookie dough, all coated in a rich chocolate shell.

30
min prep

8
servings

580
kcal/serving

Ingredients

2 cups heavy cream
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour, heat-treated
1/2 cup mini chocolate chips
1 1/2 cups semi-sweet chocolate chips
3 tablespoons coconut oil

Instructions

Heat-treat the flour: spread flour on a baking sheet and bake at 350°F for 5 minutes, then let cool completely.
Make the cookie dough: In a bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Mix in milk and vanilla. Stir in heat-treated flour and mini chocolate chips until combined. Shape into small balls or chunks and freeze for 30 minutes.
Make the ice cream base: In a large bowl, whisk together heavy cream, sweetened condensed milk, and vanilla until thick and smooth (about 2-3 minutes).
Fold the frozen cookie dough chunks into the ice cream base.
Line an 8x8-inch pan with parchment paper. Pour the mixture into the pan and spread evenly. Freeze for at least 6 hours or overnight until firm.
Once frozen, lift the ice cream block out using the parchment. Cut into 8 bars.
Make the chocolate coating: In a microwave-safe bowl, combine semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring each time, until melted and smooth.
Dip each bar into the melted chocolate, allowing excess to drip off. Place on a parchment-lined tray. Freeze for 15 minutes to set the coating.
Store in an airtight container in the freezer.

Tips

For a softer ice cream, let the bars sit at room temperature for 5 minutes before serving.
You can use store-bought cookie dough if you prefer, but ensure it's safe to eat raw (heat-treated flour, no eggs).
The chocolate coating can be made with dark or milk chocolate as desired.

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