Mint Chocolate Chip Ice Cream Bars
The combination of Immaculate Baking Double Chocolate Cookies and mint chocolate chip ice cream will make this sweet dessert the hit of any summer bash.
1 Package Immaculate Baking Gluten Free Double Chocolate Cookie Dough
1 1.5 QT container of Mint Chocolate Chip Ice Cream
1 cup whipped cream
1/4 cup powdered sugar
1/2 teaspoon peppermint extract
mini chocolate chips
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1
MAKE IN ADVANCE (Cookie Layer): Preheat oven to 325 F. Line a baking dish with parchment paper. Place cookie dough pieces close together in the baking dish.
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2
Bake for 10 minutes (or until soft & melted) & then flatten cookies with a spatula until they connect to create a crust. Continue baking until fully cooked. Allow to cool completely
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3
ICE CREAM LAYER: Allow ice cream to soften at room temperature until soft. Spread ice cream into a layer over the cookies and spread to even out. Freeze until solid
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4
WHIPPED TOPPING: Whip cream, powdered sugar & peppermint extract until whipped & forming soft peaks. Spread whipped cream into a layer on top of the ice cream and sprinkle with mini chocolate chips Freeze until solid (at least 3 hours)
