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Ice Cream Sandwich Bars

(16)
  0 reviews
  • 15 min prep time
  • 3 hr 30 min total time
  • 2 ingredients
  • 9 servings
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Fresh-baked chocolate chip cookie bars, made with refrigerated dough, sandwich a layer of cool ice cream for a homemade version of a favorite frozen treat.

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
1
quart (4 cups) strawberry ice cream or favorite flavor, slightly softened

Steps

  • 1 Heat oven to 350°F. Line two 8-inch square pans with foil, so foil extends over sides of pans. Cut cookie dough into slices; place half of slices in bottom of each pan. Press dough evenly in pans.
  • 2 Bake 10 to 12 minutes or until light golden brown. Cool in pans on wire racks 15 minutes. Remove cookie layers from pans by lifting foil. Cool completely, about 30 minutes.
  • 3 Remove foil from one cookie layer; place top side down in one of the pans. Spoon ice cream evenly over cookie layer; smooth top with metal spatula.
  • 4 Remove foil from second cookie layer; score top into 9 squares, without cutting all the way through. Place top side up over ice cream; firmly press onto ice cream. Cover pan tightly with foil; freeze until firm, about 3 hours.
  • 5 Cut into 9 sandwich bars using scored lines as guide. Remove from pan; wrap individually in plastic wrap. Freeze until ready to serve.
  • 1 Heat oven to 350°F. Line two 8-inch square pans with foil, so foil extends over sides of pans. Cut cookie dough into slices; place half of slices in bottom of each pan. Press dough evenly in pans.
  • 2 Bake 10 to 12 minutes or until light golden brown. Cool in pans on wire racks 15 minutes. Remove cookie layers from pans by lifting foil. Cool completely, about 30 minutes.
  • 3 Remove foil from one cookie layer; place top side down in one of the pans. Spoon ice cream evenly over cookie layer; smooth top with metal spatula.
  • 4 Remove foil from second cookie layer; score top into 9 squares, without cutting all the way through. Place top side up over ice cream; firmly press onto ice cream. Cover pan tightly with foil; freeze until firm, about 3 hours.
  • 5 Cut into 9 sandwich bars using scored lines as guide. Remove from pan; wrap individually in plastic wrap. Freeze until ready to serve.

Expert Tips

We found that the extra storage time in the freezer softens the cookies for easier eating.

This dessert is a wonderful make-ahead treat for guests. If toting to the beach or picnic, surround sandwich bars with ice blocks in a well-insulated cooler to ensure frozen transport. Serve as soon as possible from the cooler.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Ice Cream Sandwich Bar
Calories
400
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
8g
42%
Trans Fat
2 1/2g
Cholesterol
35mg
12%
Sodium
230mg
10%
Total Carbohydrate
49g
16%
Dietary Fiber
2g
7%
Sugars
31g
31%
Protein
4g
4%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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