A baked-and-frozen treat that layers chocolate chip cookie dough with your favorite ice cream for a cool, crowd-pleasing twist.
If you love ice cream sandwiches but want something even easier (and more fun), these Frozen Cookie Sundae Bars are your new go-to. They start with a soft-baked chocolate chip cookie crust, get layered with your favorite ice cream (I used s’mores!), and freeze into the perfect sliceable treat. Frozen Cookie Sundae Bars are the ultimate make-ahead dessert for summer nights, birthday parties, or anytime you want to impress without the stress.
Why You’ll Love This Recipe
- Easy to make with just a few ingredients
- No need for a mixer or special equipment
- Bakes in one pan and freezes overnight
- Customizable with any ice cream flavor
- Frozen cookie sundae bars are perfect for summer or parties
- Great make-ahead dessert option
- Fun twist on a classic ice cream sandwich
Ingredient Notes
- Chocolate Chip Cookie Dough – A refrigerated tube keeps this super simple. Let it come to room temp so it presses easily into the pan. You can also use your favorite homemade dough if you prefer a thicker base.
- Ice Cream – Use one pint (16 oz) of any flavor you love. I used s’mores, but cookie dough, mint chip, or caramel swirl would be amazing too. Let it soften slightly before spreading.
- Hot Fudge or Sundae Syrup – Adds that classic sundae topping touch. Warm slightly before drizzling for the best texture.
Before You Make
Do I need to chill the cookie dough before baking?
Nope! Since you’re using refrigerated cookie dough, just let it soften at room temperature and press it right into the pan.
Can I use homemade cookie dough instead?
Absolutely. Just make sure it’s enough to cover the bottom of an 8-inch square pan, and bake until golden and set.
Does the ice cream have to be completely softened?
Let it sit out for 10–15 minutes until it’s soft enough to spread evenly but not melted. This helps create smooth layers without mess.
Frozen Cookie Sundae Bars
Ingredients
- 1 (16 oz) tube refrigerated chocolate chip cookie dough, softened at room temperature
- 1 pint (16 oz) ice cream of your choice — I used s’mores!
- Hot fudge and/or chocolate sundae syrup
Instructions
- Preheat your oven to 375°F.
- Press the cookie dough into a greased 8-inch square pan lined with parchment paper, leaving some overhang for easy lifting.
- Bake for 20 minutes, or until golden and set. Let it cool completely.
- Once the cookie layer is cool, take the ice cream out of the freezer and let it soften slightly. Spread it evenly over the cookie base.
- Freeze overnight or until firm.
- When ready to serve, lift it out of the pan, slice into bars, and top with hot fudge or chocolate syrup.
FAQ
Can I use a different size pan?
You can use a 9-inch pan, but the bars will be thinner. Adjust baking time slightly if needed.
How long do frozen cookie sundae bars last?
They’ll keep in the freezer for up to 2 weeks tightly wrapped or stored in an airtight container.
Can I make this dairy-free or gluten-free?
Yes—just swap in your favorite dairy-free ice cream and gluten-free cookie dough.
Can I add extra toppings inside the bars?
Definitely! Swirl in fudge, peanut butter, or crushed cookies between the layers before freezing.
Do I have to top with syrup?
Not at all, but it makes them feel more like a sundae. You can also add whipped cream, sprinkles, or crushed candy bars.
Sprinkle of Fun
Picture this: it’s one of those last golden evenings of the season—patio lights are twinkling, laughter fills the air, and you’re passing around these chilled, dreamy Frozen Cookie Sundae Bars where gooey cookie meets s’mores ice cream. Perfect way to end the summer.
Grab More Treats
- Love ice cream, try this no churn recipe Strawberry Shortcake No-Churn Ice Cream!
- More of a cookie person? Check out this Cookie Section
- Looking for more sweets? My favorite ebook is Sprinkle-tastic
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