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Chocolate Chip Cookie Ice Cream Bar
Recipes
Chocolate Chip Cookie Ice Cream Bar
12 servings
4 hours, 30 minutes total (Active 30 minutes)

Ingredients

  • 8 oz frozen whipped topping, divided
  • Plastic wrap
  • 6 cups vanilla ice cream, divided
  • 8 oz mascarpone (or whipped cream) cheese
  • 13 Bakery large chocolate chip cookies
  • 6 tablespoons chocolate sauce, divided

Steps

    1. Thaw whipped topping. Line deep loaf pan with plastic wrap, letting wrap overhang sides. Scoop ice cream into bowl and let stand to soften (about 30 minutes).
    2. Whisk mascarpone and 2 cups whipped topping until blended. Arrange 6 cookies in bottom of pan (breaking to fit, if needed). Spread 3 cups ice cream, 1 ½ cups mascarpone mixture, and 2 tablespoons chocolate sauce evenly over cookies. Repeat 1 more layer; crumble remaining 1 cookie.
    3. Bring up sides of plastic wrap and wrap tightly (leave in pan). Freeze 4 hours (or overnight) until firm. Remove bar from pan; invert onto platter and remove plastic wrap. Top evenly with remaining 1 cup whipped topping and crumbled cookie. Slice and serve drizzled with remaining 2 tablespoons chocolate sauce.
Other Preparation Methods
    • Sandwich: Place a scoop of your favorite ice cream between 2 Bakery large chocolate chip cookies. Roll edges in crushed peanuts, chocolate chips, or sprinkles.
    • Garnish: Crumble Bakery large chocolate chip cookies over your favorite ice cream, milkshake, or cake.

Amount per 1⁄12 recipe serving: Calories 460, Total Fat 27g, Sat Fat 16g, Trans Fat 0g, Chol 65mg, Sodium 180mg, Total Carb 47g, Fiber 1g, Total Sugar 35g, (Incl. 30g Added Sugars), Protein 6g, Vitamin D 0%, Calc 8%, Iron 6%, Potassium 4%