Chocolate Chip Cookie Ice Cream Bars (Sandwiches) OAMC

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“Get ready for summer by stocking the freezer with these easy and delicious ice cream bars. Substitute the nuts and toffee for sprinkles or other kid-friendly toppings as desired.”
3hrs 15mins
16 ice cream bars

Ingredients Nutrition

  • 1 (16 ounce) package refrigerated chocolate chip cookie dough, room temp (the break and bake ones work great)
  • 2 pints ice cream, softened
  • 14 cup hot fudge, warmed
  • 14 cup roasted salted nuts, chopped
  • 14 cup toffee pieces, chopped


  1. Preheat oven to 350°F Set the cookie dough in a 9x13 inch baking pan. Place a sheet of plastic wrap on top and press or roll the cookie dough to fill the baking pan, evenly.
  2. Remove the plastic wrap and bake the cookie dough for 14 minutes or until lightly browned. Let the cookie cool completely in the baking pan.
  3. Invert the cookie on to the counter and return it to the baking pan upside down so that the more cooked bottom is facing up. Trim the edges if necessary.
  4. Scoop the ice cream onto the cookie evenly. If using two flavors be sure to keep them on separate sides, meeting in the middle.
  5. If very soft, spread ice cream evenly over cookie base with a spatula (keeping flavors separate). If ice cream is firm, place a piece on plastic wrap over ice cream and press or roll evenly.
  6. Freeze for 1 hour or until firm.
  7. Working quickly, remove the plastic wrap and drizzle warm chocolate sauce over ice cream layer, spreading to make a thin, even layer.
  8. Cover with plastic wrap and freeze again for 1 hour or until very firm.
  9. Again, working quickly, invert baking pan over counter and tap the bottom to release the cookie bar. Flip so its ice cream side up and cut the bar in half crosswise (making 2 9x6.5 inch rectangles). Sandwich the cookie bar rectangles together and press hard to seal. Wrap again in plastic wrap and freeze for at least 1 hour or until again firm.
  10. Meanwhile chop and combine nuts and toffee pieces.
  11. Remove ice cream bars from the freezer and unwrap. Cut into 16 (1x3inch) bars. Press one side of each bar into nut and toffee mixture. Wrap individually in plastic and return to the freezer.

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