Homemade Ice Cream Bars
Homemade ice cream bars using no churn peanut butter ice cream and filled with caramel sauce and cookie dough chunks.
Equipment
- electric mixer or stand mixer
- silicone mold
- large glass bowl
- large glass baking dish
- fork
Ingredients
- 1 cup heavy cream
- ½ cup sweetened condensed milk
- 1 teaspoon salt
- ½ cup peanut butter
- ½ cup frozen cookie dough bites
- 8 tablespoon caramel sauce
- 3 cups chopped dark chocolate
- ¼ cup coconut oil liquid at room temperature
Instructions
- Using an electric mixer or stand mixer, whip the heavy cream until stiff peaks form.
- Mix in salt, sweetened condensed milk, and peanut butter until uniform, but do not overmix.
- Put in fridge until ready to use.
- Melt dark chocolate. If melting in the microwave, melt in 30 second intervals, stirring after each one until chocolate is fluid.
- Add in liquid coconut oil. Stir until combined completely and oil is not sitting on top of chocolate.
- Fill each cavity of the silicone mold to the top. If you do not have enough chocolate, use a spatula to stir the chocolate around the mold so it hits to the very top.
- Pour excess chocolate from mold out into a large glass baking dish. You'll use this chocolate to top the bars. If it gets cold while it sits out, pop the baking dish in the oven or microwave to warm it back up.
- Fill the chocolate with peanut butter ice cream base, leaving ¼ of an inch of space between the ice cream and top of the mold. I like to use a piping bag to do this.
- Using the base of a fork, drag the fork through the middle of the ice cream base creating a place to put the caramel and cookie dough.
- Fill the space with caramel and cookie dough.
- Top the ice cream with chocolate.
- Freeze for 12 hours. Enjoy!
Tried this recipe?Let us know how it was!