Ice Cream Cookie Bars

Ben and Jerry’s was kind enough to send me a limited edition ice cream flavor, so I had to make something fun with it! It’s a limited edition flavor called “Marshmallow Sky” and described as Marshmallow Ice Cream with Marshmallow Swirls & Gobs of Chocolate Chip Cookie Dough & Chocolate Chocolate Chip Cookie Dough. I LOVED this ice cream so much. It has a cookie monster vibe, so I decided to make it into an ice cream cookie cake.

I baked a cookie layer using store-bought chocolate chip cookie dough and then once it cooled I topped it with the ice cream. I like my ice cream meltier, so after I took it out of the freezer for a bit I topped it with hot fudge and sundae syrup!

THE STORY:

I almost made cookie sandwiches with this ice cream, but I wanted it a little easier to cut and portion control. Sometimes I just want a little bite of something and this is easier to pick at lol. The ice cream has chunks of cookie dough in it, so it’s a bit hard to smooth but it doesn’t have to look perfect. When I say I was surprised at how good this tasted that’s an understatement.

TIPS:

I like half melted ice cream. I ALWAYS take the ice cream out 15 minutes to soften and sometimes even put it in the microwave. That being said, if you like softer ice cream you can eat this one fairly fast. If you want it colder and able to pick up and eat, be sure to freeze it overnight. Also check your freezer settings. The consistency of this cake will really depend on how cold your freezer is.

SPRINKLE OF CREATIVITY:

The sky’s the limit with this combo. Personally, I’d love to try a Reeses cookie bottom, chocolate ice cream, and chocolate chips on top. Or sugar cookie dough and birthday cake ice cream.

Ice Cream Cookie Bars

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• Author: Taryn Camp

Ingredients

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• 1 tube of refrigerated Chocolate Chip Cookie Dough, room temp (16 oz)
• 1 container of Marshmallow Sky Ice Cream
• Hot fudge and/or Chocolate Sundae Syrup

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Instructions

1. Preheat the oven to 375 degrees.
2. Place the cookie dough in an 8″ pan sprayed with baking spray and line it with parchment paper. Make sure parchment is hanging over the sides. Bake for 20 min and let cool completely. 
3. Once cool, take the ice cream out of the freezer. Wait until it’s soft enough to work with and then spread the ice cream on top. Freeze overnight. 
4. When you’re ready to eat it, cut it into rectangles and top it with hot fudge and chocolate syrup!