Why did my layers all blend together?

This can happen if your ice cream is too soft and melted when you assemble the bars. You want it to be spreadable, but still quite firm. Following the optional pro-tip of freezing the crust and the ice cream layer for a short time before adding the next toppings will guarantee clean, beautiful layers.

Can I use fresh whipped cream instead of thawed whipped topping?

You can, but store-bought whipped topping is recommended for this recipe. It contains stabilizers that allow it to freeze perfectly without becoming icy or weeping, ensuring your bars stay beautiful and delicious.

What's the best way to cut the frozen bars cleanly?

The secret is a long, sharp knife and hot water. Run the blade of the knife under very hot water for a few seconds, then quickly wipe it dry. The hot blade will slice cleanly through the frozen layers. Repeat this for every cut.

Cookies and Cream Ice Cream Bars: The #1 Easiest No-Bake Recipe

The Easiest No-Bake Cookies and Cream Ice Cream Bars

A simple no-bake, layered dessert bar. This recipe features a crust made from crushed cookies and cream cookies mixed with melted butter. The crust is topped with a layer of softened cookie dough ice cream, drizzled with caramel sauce, and finished with a layer of whipped topping and shaved chocolate. The bars are frozen until firm and then sliced for serving.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 3 hours 15 minutes (includes freezing time)
Yield: 12-16 bars 1x
Category: Dessert
Method: No-Bake, Layering, Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

20 cookies and cream cookies
3 tablespoons butter, melted
4 cups cookie dough cream ice cream, softened
1/4 cup caramel ice cream topping
2 cups thawed whipped topping
Shaved semi-sweet chocolate, for garnish

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Instructions

Double line a 9-inch square baking pan with foil, allowing handles to extend over the sides for easy removal.
Place the cookies in a food processor and pulse until they become fine crumbs.
In a medium bowl, toss the cookie crumbs with the melted butter until combined.
Firmly press the crumb mixture into the bottom of the prepared pan to form a crust.
Carefully spread the softened ice cream evenly across the crust.
Drizzle the caramel topping over the ice cream layer.
Top with the thawed whipped topping, spreading it evenly.
Sprinkle with a dusting of shaved chocolate for garnish.
Place the pan in the freezer for at least 3 hours to firm up completely.
To serve, use the foil handles to lift the dessert from the pan and slice into bars.

Notes

Using a foil sling with handles makes it much easier to remove the frozen dessert from the pan for slicing.
Allow the ice cream to soften at room temperature for about 10-15 minutes to make it easily spreadable.

Nutrition

Serving Size: 1 bar
Calories: 250-320
Sugar: 20-28 g
Sodium: 100-150 mg
Fat: 14-20 g
Saturated Fat: 8-12 g
Trans Fat: 0 g
Carbohydrates: 28-35 g
Fiber: 1 g
Protein: 2-4 g
Cholesterol: 30-45 mg

Find it online: https://cookupjoy.com/cookies-and-cream-ice-cream-bars/