Belfonte Dairy | From the Heart of Kansas City

Cookie Dough Ice Cream Bars

cookie dough ice cream bars and container of Belfonte Premium Vanilla ice cream

For the Cookie Dough

  • ½ cup (110g) unsalted butter, room temperature
  • ½ cup (120g) light brown sugar, packed
  • ⅓ cup (70g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 ½ tablespoons (22g) milk
  • 1 ¼ cup (175g) all purpose flour, heat treated
  • ¼ teaspoon salt
  • ½ cup (90g) mini chocolate chips

For the Ice Cream Bars

  • ½ 1.5 Quart Belfonte Vanilla Ice Cream Container
  • ½ cup (180g) mini chocolate chips


  1. Line a 8×8 inch pan with parchment paper to ensure you can remove the bars cleanly and easily.
  2. Heat-treat flour in the microwave in 45 second increments, stirring between each round, or in the oven at 350 degrees.
    Fahrenheit for about 10 minutes, stirring occasionally. The temperature of the flour should be 165 degrees Fahrenheit throughout. Allow flour to cool before using for best results.
  3. In the bowl of your stand mixer or in a large bowl with an electric mixer, cream room temperature butter, light brown sugar, and granulated sugar until light and creamy. This should be about 3 minutes of mixing.
  4. Add vanilla extract and milk to the mixture, and beat until smooth and combined.
  5. Add the heat-treated flour and salt to the batter. Scrape down the sides of the bowl as necessary. Fold in mini chocolate chips and other mix-ins as desired.
  6. Spread the cookie dough into the bottom of your prepared pan. Push the dough down with your hands or the back of a spoon to make it even across.
  7. Add softened ice cream on top of the cookie dough base. Then, pour mini chocolate chips on top and push them into the ice cream.
  8. Place the tray back in the freezer, uncovered, for at least 4 hours or overnight. Then, slice the bars and serve immediately.

Yield: 16 Mini Ice Cream Bars

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