Chocolate-Toffee Ice Cream Squares

(173)
  2 reviews
  • 20 min prep time
  • 2 hr 50 min total time
  • 6 ingredients
  • 15 servings

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

Directions

  1. 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. 2 Bake 15 to 19 minutes or until light golden brown. Cool completely, about 45 minutes.
  3. 3 In small bowl, beat whipping cream and powdered sugar until soft peaks form. Set aside.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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