Loaded Cookie Dough Ice Cream Bars

• Vegetarian

• Baking & Spices

  • 1 cup Brown sugar, lightly packed
  • 1 cup Chocolate chips, miniature
  • 2 1/2 cups Flour, white
  • 1 tsp Salt
  • 1 container Topping, frozen whipped
  • 2 tsp Vanilla extract
  • 1/4 cup White sugar

• Dairy

  • 1 cup Butter, unsalted
  • 2 tbsp Milk

• Frozen

  • 1 container Cookie dough ice cream

Found on chelseasmessyapron.com

Description

Directions

• Line a 9 x 13 pan with tin foil leaving edges that hang over for easy removal of the bars. Set aside.
• In a large bowl, cream together the brown sugar, white sugar, and butter. Beat until fluffy. Beat in the vanilla and salt.
• Stir in the flour until just combined and then stir in the miniature chocolate chips.
• Press the cookie dough evenly along the bottom of the pan.
• Place the cookie dough layer in the freezer and then remove the ice cream. Allow the ice cream to soften at room temperature for about 5-10 minutes (depending on how frozen the ice cream is).
• Spoon large scoops of ice cream evenly over the cookie dough layer. Smooth the ice cream as much as possible to get it flat and even.
• With a spatula, spread the thawed whipped topping over the ice cream until smooth.
• Place in the freezer until all layers are completely hardened.
• When ready to serve, remove from the pan using the tin foil overhang and cut into bars. If desired, top each bar you are serving with a handful of cookie crisp, some miniature chocolate chips, and a drizzle of chocolate syrup.
• Serve immediately.
• If there are leftovers, return to the freezer.