Chocolate-Dipped Cookies and Cream Ice Cream Bars Recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 pints (4 cups) premium or homemade vanilla ice cream, softened until just spreadable but not melted
• 16 creme-filled chocolate sandwich cookies, coarsely chopped (about 2 cups)
• 2 pounds semisweet chocolate couverture or coarsely chopped semisweet chocolate

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Line a 9-inch square pan with parchment or plastic wrap, leaving an overhang on all sides so the frozen slab can be lifted out later.

2. Stir the chopped cookies into the softened vanilla ice cream quickly and evenly, keeping it spreadable so it does not melt.

3. Spread the mixture in the pan in an even layer, smooth the top, cover, and freeze until fully firm, about 7 hours or overnight.

4. Lift the slab out using the overhang and cut it into nine 3-inch squares. Return the squares to the freezer for 30 minutes.

5. Chop the semisweet chocolate or use couverture, then melt it in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Keep the bowl off the water.

6. Remove the squares from the freezer. Dip each one partly or fully into the melted chocolate, letting excess drip off, and set on a parchment-lined tray.

7. Freeze the dipped bars for about 30 minutes until the chocolate is firm, then keep frozen until serving.