Cookies and Cream Ice Cream Bars

Cookies and Cream Ice Cream Bars might be just the side dish you are searching for. One portion of this dish contains roughly 6g of protein, 23g of fat, and a total of 478 calories. For 91 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up white sugar, white flour, oreo cookies, and a few other things to make it today. This recipe from Chelsea's Messy Apron has 30 fans. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes roughly 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is not so amazing. If you like this recipe, take a look at these similar recipes: Chocolate-Dipped Cookies-and-Cream Ice Cream Bars, Cookies and Cream Ice Cream Bars, and Chocolate Chip Cookies and Cream Pumpkin Marshmallow Ice Cream.

Servings: 8

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line an 8 x 8 baking pan with parchment paper or foil. Make it so the parchment paper (or foil) hangs over the pan for easy removal of these bars. Set aside.In a large bowl, combine both Cookies and Creme Oreo mixes (totally dry) with the butter, and flour. Stir and mash the ingredients together with forks or with a pastry cutter until crumbs are created. This takes some time and patience if you are using a fork, but it will get to a crumb consistency.Lay the crumbs evenly on a large baking tray and place in the freezer while preparing the other layers.In a blender or food processor, pulse the oreos (with the white cream filling left inside) to a crumb consistency.Stir in the white sugar and melted butter until all ingredients are well combined.Press the oreo mixture evenly into the bottom of the pan.Soften the ice cream by leaving it on the counter for about 7-8 minutes. You do not want the ice cream to get too soft or unmelted or it becomes icy when unfrozen.Press the ice cream on top of the oreo crust. You can put as much or as little as desired (I used 3 and 1/2 cups) but totally up to you if you want more or less.Remove the crumb topping from the freezer and sprinkle evenly over the top of the ice cream. Press the crumbs down into the slightly melted ice cream.Cover the pan with plastic wrap and place in the freezer to harden, about 30 minutes (or longer if you used softer ice cream).Remove from pan, cut, and enjoy immediately.Return any leftovers to the freezer.

 

Step by step:

1. Line an 8 x 8 baking pan with parchment paper or foil. Make it so the parchment paper (or foil) hangs over the pan for easy removal of these bars. Set aside.In a large bowl, combine both Cookies and Creme Oreo mixes (totally dry) with the butter, and flour. Stir and mash the ingredients together with forks or with a pastry cutter until crumbs are created. This takes some time and patience if you are using a fork, but it will get to a crumb consistency.Lay the crumbs evenly on a large baking tray and place in the freezer while preparing the other layers.In a blender or food processor, pulse the oreos (with the white cream filling left inside) to a crumb consistency.Stir in the white sugar and melted butter until all ingredients are well combined.Press the oreo mixture evenly into the bottom of the pan.Soften the ice cream by leaving it on the counter for about 7-8 minutes. You do not want the ice cream to get too soft or unmelted or it becomes icy when unfrozen.Press the ice cream on top of the oreo crust. You can put as much or as little as desired (I used 3 and 1/2 cups) but totally up to you if you want more or less.

2. Remove the crumb topping from the freezer and sprinkle evenly over the top of the ice cream. Press the crumbs down into the slightly melted ice cream.Cover the pan with plastic wrap and place in the freezer to harden, about 30 minutes (or longer if you used softer ice cream).

3. Remove from pan, cut, and enjoy immediately.Return any leftovers to the freezer.

Nutrition Information:

covered percent of daily need