parenting babble

We Just Fell in Love with These 5-Layer Chocolate Chip Cookie Ice Cream Bars

Not only is it everyone’s favorite dessert, it is also the best way to cool down during the hottest months of the year. It starts with the simplest trick: pressing store-bought cookie dough into a pan and baking it. Genius! And it just gets easier from there. Since the cookie layer should be somewhat thin, I used a 16.5 ounce roll of cookie dough and pressed it into an 11 x 7 pan with my finger tips. The dough should be about 1/8″ thick when it’s all pressed in. It rises as it bakes but doesn’t get as thick as a brownie; I find this thickness to be the best solid base for the ice cream bars. Once the pan is out of the oven, let it cool to room temperature. (If you want more layering ideas I’ve listed a few more great combinations below!*) The layering part requires some speed so it is best to set up your layering ingredients like an assembly line before you take the bars out of the fridge. With everything ready to go, the layering will go smoother. First, spread the hot fudge on top in a thin layer. Be sure to spread it all the way to the edges of the cookie base. This is when you should drizzle the caramel sauce evenly over the top. I just drizzle it without spreading because the caramel swirls beautifully into the fudge on its own. My daughter says this reminds her of Carvel cakes! Press down on the crumbs so they stick to the chocolate and caramel layer. This will ensure they don’t budge when the ice cream is put on top. If parts of the ice cream are still frozen let it sit for a minute or two to warm up, then continue to spread. For the crowning touch, go crazy with the sprinkle layer; everyone loves a festive ice cream bar! Preheat oven to 350 degrees F. Lightly oil the bottom and sides of a 13 x 9 baking dish. Press the cookie dough into the dish with your fingertips, making sure it reaches all the way to the edges and is an even thickness. Bake the cookie dough for 22 to 25 minutes, or until it is risen and golden brown. 3. About a half-hour before you intend to layer the bars, start setting up your assembly line of the pre-measured hot fudge, caramel, cookie crumbs, and sprinkles. About 15 minutes before, place the ice cream on the countertop away from direct sunlight to soften. 4. Working quickly, layer on the hot fudge sauce, spreading it thin with a spatula, then drizzle the caramel sauce on top. Remove and cut with a sharp knife immediately before serving. Do you like making homemade ice cream novelties? Here are 8 more tasty recipes on Babble! They are also super fun to make with kids! Get the recipe for rainbow popsicles Photo credit: Brooklyn Supper These beauties come together in less than a minute. They are the perfect small-bite treats to make with little kids! Get the recipe for Nilla Wafers ice cream sandwiches Photo credit: Macki Cayloma West This gorgeous minty chocolate pie is bound to please everyone in your family. It is even fancy enough to serve at a summer birthday party! Lots of ice cream stuffed between two rich moist brownies: What could be better?! Get the recipe for brownie ice cream sandwiches Photo credit: Macki West A slice of this frozen "cake" is both refreshing and playful. You'll love how it mimics the flavor of watermelon and cools you down with each bite. Get the recipe for watermelon bombe cake Photo credit: Brooke McLay This ice cream shop favorite is a snap to make at home. Get the recipe for mocha root beer floats Photo credit: Kathy Patalsky

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