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Chocolate-Toffee Ice Cream Squares

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  • prep time 20 min
  • total time 2 hr 50 min
  • ingredients 6
  • servings 15
 

Ingredients

1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
3/4
cup chocolate-coated toffee bits
1 1/2
cups whipping cream
3
tablespoons powdered sugar
1
quart (4 cups) chocolate ice cream, slightly softened
1
jar (11.75 oz) hot fudge topping (1 1/4 cups), room temperature

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LOCATION

Steps

  • 1 Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. In bottom of ungreased 13x9-inch pan, arrange slices. With floured fingers, press dough evenly in pan to form crust. Sprinkle 1/2 cup of the toffee bits over dough.
  • 2 Bake 15 to 19 minutes or until light golden brown. Cool completely, about 45 minutes.
  • 3 In small bowl, beat whipping cream and powdered sugar until soft peaks form. Set aside.
  • 4 Spoon ice cream over crust; spread evenly. Spoon ice cream topping by teaspoonfuls onto ice cream; carefully spread evenly. Carefully spread whipped cream over topping. Sprinkle with remaining 1/4 cup toffee bits. Freeze 1 1/2 hours or until firm. For squares, cut into 5 rows by 3 rows. Store in freezer.
  • 1 Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. In bottom of ungreased 13x9-inch pan, arrange slices. With floured fingers, press dough evenly in pan to form crust. Sprinkle 1/2 cup of the toffee bits over dough.
  • 2 Bake 15 to 19 minutes or until light golden brown. Cool completely, about 45 minutes.
  • 3 In small bowl, beat whipping cream and powdered sugar until soft peaks form. Set aside.
  • 4 Spoon ice cream over crust; spread evenly. Spoon ice cream topping by teaspoonfuls onto ice cream; carefully spread evenly. Carefully spread whipped cream over topping. Sprinkle with remaining 1/4 cup toffee bits. Freeze 1 1/2 hours or until firm. For squares, cut into 5 rows by 3 rows. Store in freezer.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
11g,
11%
Trans Fat
2g
2%
),
Cholesterol
55mg
55%;
Sodium
230mg
230%;
Total Carbohydrate
52g
52%
(Dietary Fiber
1g
1%
  Sugars
37g
37%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
10%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.