These simple chocolate chip cookie ice cream bars have a layer of soft-baked cookies on the top and bottom, with vanilla ice cream in the middle.

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Roll half of the dough into a 8×8 pan lined with parchment paper and bake at 350 (or temperature for your specific dough) for about 25 minutes, or until edges and top are golden brown. Underbaking is recommended! Let cool and lift out of the baking dish. Repeat with other half of the dough, or if you had 2 of the same sized pan you could do it at the same time. Be sure to let the cookie layers cool for several hours.
Leave one cookie layer in the pan; top with ice cream, pressing firmly to make a tight layer. Top with other cookie layer and press firmly. Freeze until ready to serve; thaw for a few minutes before eating.

For easier eating, just freeze the bottom cookie layer and ice cream. Place the top cookie layer on just before serving so the tops are soft.

You can also melt them for about 10 seconds in the microwave and eat them in a bowl (my favorite).

I didn’t use the whole 1/2 gallon of ice cream for these ones.

Keywords: ice cream bars, cookie ice cream, chocolate chip cookie