Up the ante at your BBQ’s this summer with these easy to make, frozen ice cream bars . They’re egg-free too.

Can’t take credit for this one – Sam’s friend Laura made them and we knicked the recipe.


1 cup butter (melted)

1 cup brown sugar

1/2 cup granulated sugar

1/4 cup milk

2 tsp vanilla extract

2 cups mini chocolate chips

2 1/2 cups plain flour

vanilla ice cream


1: Line a large baking tray with parchment.

2: In a large mixing bowl, whisk together melted butter with brown sugar and granulated sugar. Whisk in milk, vanilla extract, and salt. Use a rubber spatula to stir in flour until thoroughly combined. Then stir in chocolate chips.

3: Transfer cookie dough to the prepared baking tray and flatten until 1/4 inch thick.

4: Freeze cookie dough on baking sheet, 1 hour, until frozen. This makes it easier to spread the ice cream on.

5: An hour later, remove frozen cookie dough sheet from tray and slice in half.

6: Scoop vanilla ice cream onto one half of the cookie dough into a thick, even layer. Top with remaining cookie dough sheet.

7: Freeze 4 hours until firm.

8: Cut into individual servings and serve immediately or package in a resealable plastic bag for longer term frozen storage.

LIFE HACK: You could also use ready-to-roll cookie dough, instead of making your own. Also, I find if you need these to be ready faster, then cutting the dough after the first freeze, and making individual ice-cream sandwiches is sometimes easier.

(Image via Google)

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