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Decadent Chocolate-Covered Strawberry Ice Cream Cookie Bars

chocolate-covered strawberry ice cream cookie bars - featured image
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These decadent chocolate-covered strawberry ice cream cookie bars combine a chewy cookie base, creamy strawberry ice cream, and a crisp chocolate shell for a perfect summer treat that’s easy to make and loved by all ages.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ⅓ cup (67g) granulated sugar
  • ⅓ cup (67g) packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • About 2 cups (475ml) strawberry ice cream
  • Fresh strawberries, sliced (optional)
  • 1 ½ cups (270g) semi-sweet chocolate chips or chunks
  • 1 tablespoon coconut oil

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy, about 3 minutes. Add vanilla extract and egg, beating until combined.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Spread dough evenly in prepared pan and bake for 15 minutes or until edges are golden and center is slightly soft. Let cool completely in pan.
  5. Soften strawberry ice cream at room temperature for 5-10 minutes until spreadable. Spread evenly over cooled cookie base. Optionally, scatter sliced fresh strawberries on top. Cover and freeze for at least 1 hour until firm.
  6. Melt chocolate chips and coconut oil in microwave-safe bowl in 20-second intervals, stirring until smooth and glossy. Let cool slightly but do not harden.
  7. Remove frozen bars from pan using parchment overhang and place on wire rack with tray underneath. Pour melted chocolate evenly over bars, spreading gently if needed. Return to freezer for 30 minutes or until chocolate is firm. For thicker coating, repeat chocolate layer once set.
  8. Use a sharp knife warmed under hot water and dried to slice bars into 12 pieces. Serve immediately or store in airtight container in freezer.

Notes

Ensure the cookie base is completely cooled before adding ice cream to prevent sogginess. Soften ice cream just enough to spread but not melt. Use coconut oil in chocolate for a shiny, firm coating. Warm knife under hot water before slicing to avoid cracking chocolate. Freeze each layer properly for best texture.

Nutrition

Keywords: chocolate, strawberry, ice cream, cookie bars, summer dessert, easy recipe, chocolate-covered, frozen treat

Find it online: https://yumnode.com/decadent-chocolate-covered-strawberry-ice-cream-cookie-bars-recipe-easy-5-step-guide/