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“Coffee and vanilla ice cream flavors blend so well to give the perfect mocha taste. Yum! Cook time includes freezing time.”

Ingredients Nutrition


  1. Prepare Chocolate Cookie Crust: In food processer with knife blade attached, pulse cookies and cinnamon until very finely ground.
  2. With food processor running, drizzle in butter until blended.
  3. With hand, pat 1 cup cookie-crumb mixture evenly onto bottom of 9-by-9 metal pan or glass baking dish.
  4. Place pan in freezer 15 minutes to firm crust.
  5. Prepare Ice Cream Filling: Spoon coffee ice cream over cookie crust.
  6. Place plastic wrap on ice cream; press down to spread evenly and to elimnate any air pockets.
  7. Remove plastic wrap.
  8. Sprinkle remaining crumb mixture over ice cream.
  9. Return pan to freezer for 15 minutes.
  10. Spoon vanilla ice cream over crumb layer.
  11. Place plastic wrap on ice cream and spread evenly; remove plastic wrap.
  12. Cover pan and freeze at least 6 hours or until firm.
  13. If not serving bars same day, wrap and freeze up to 2 weeks.
  14. To serve, uncover and let stand at room temperature 10 minutes to soften slightly for easier slicing.

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