It was a moment of impulse - possibly the best impulse I've ever had - in which I created these chocolate chip cookie dough ice cream bars. It's an idea I've been mulling over for a while, forcing myself to wait until it was warm enough to warrant filling our freezer full of frozen treats.
After the moment of realization struck that I had to make these now, I stopped at the store for ice cream on the way home from work, because impulse doesn't have the patience to wait for homemade ice cream. Salted English Toffee Caramel. One of Jamie's favorite ice cream flavors.
While the ice cream sat on the counter to soften up a bit, I mixed up cookie dough, the same egg-less cookie dough I made for the chocolate chip cookie dough truffles I made last winter. With no eggs or leavening, this is cookie dough that's meant to be eaten as cookie dough and not baked cookies.
After assembling the ice cream bars, the hard part was waiting until the next day before I could cut and photograph them.
They made about the prettiest, most tempting ice cream bars I've ever seen, and I took a few too many shots because all of a sudden, they started melting from the heat of the sun streaming in the window next to my desk. And just like that, my photo shoot was finished.
One Year Ago: Our Sunrise Adventure and Morning in the Park
Two Years Ago: Caramel Glazed Doughnuts filled with Chocolate Cream
Three Years Ago: Date Swirl Almond Cookies
Chocolate Chip Cookie Dough Ice Cream Bars
- 1/2 gallon ice cream
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 2 teaspoons vanilla
- 2 teaspoons coarse salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup milk
- 2 2/3 cups all-purpose flour
- 1 bag (12 ounces) mini chocolate chips
Set out the ice cream to soften for about 20 minutes, and make the cookie dough in the meantime.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugars for 4-5 minutes, scraping the bowl down a few times. Beat in the vanilla, salt, cinnamon, nutmeg and milk. Add the flour a spoonful at a time, then the chocolate chips, and mix just until combined.
Take a large sheet of parchment paper and line the bottom of a 9x13 pan so that the paper hangs over the edge of both sides. Scoop half the cookie dough onto the paper and use your hands to press the dough into an even layer, all the way to the edges. Lift the paper by the overhang to remove the cookie dough from the pan and set aside. Now place a second sheet of paper in the pan and press the rest of the dough into the bottom of the pan. Spread the softened ice cream over the bottom layer of cookie dough. Take the layer of dough you set aside and flip it over on top of the ice cream (paper side up).
Cover the pan with plastic and freeze overnight. After the bars are thoroughly frozen, remove them from the pan by grabbing the paper overhang and lifting them out. Peel the parchment paper off the top, flip the bars over onto a cutting board and peel the paper off the bottom. Use a large sharp knife to cut into bars (I cut the whole block into thirds lengthwise and then ten across to get thirty small bars). You can wrap each bar individually in plastic (work in batches, keeping most of them in the freezer while you wrap) and store in a container.
Yields 30 ice cream bars
Recipe from Curly Girl Kitchen