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Chocolate Cookie Dough Swirl Vegan Ice Cream Bars


  • Author: Liv B
  • Prep Time: 1 hour PLUS overnight freezing
  • Total Time: 1 hour PLUS overnight freezing
  • Yield: 8-10 bars 1x

Description

Chocolate and vanilla ice cream bars swirled with edible cookie dough, dipped in crackly chocolate shell.


Scale

Ingredients

  • 1 pint vegan vanilla ice cream
  • 1 pint vegan chocolate icecream
  • 1 cup dairy-free chocolate chips
  • 2 tbsp coconut oil

Cookie dough:

  • 1/4 cup vegan butter or margarine
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp nondairy milk
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/4 cup dairy-free chocolate chips

Instructions

  1. Line an 8 x 8 inch square baking dish with parchment paper. Set aside.
  2. Make the cookie dough: In a mixing bowl, cream together vegan margarine and brown sugar. Add almond milk and vanilla and stir to combine. In a separate bowl, whisk together flour, baking soda, baking powder and salt. Add dry mixture to wet in two parts, stirring to form a dough. Add chocolate chips and stir to combine.
  3. Remove the pints of ice cream from the freezer and let thaw slightly so they are softer and easier to mix. Add ice cream and cookie dough to a large mixing bowl and swirl together until just combined (you want lots of swirls and pockets of cookie dough throughout).
  4. Spread into prepared baking dish and smooth in an even layer. Freeze about 6 hours, until firm enough to remove from the pan in one piece.
  5. Line a sheet pan with parchment paper and set aside.
  6. Remove bars from the pan and cut bars into 8 or 10 pieces (depending how big you want each bar). Insert a popsicle stick into each bar, and place on the sheet pan. Freeze until frozen solid, I freeze them overnight and then dip the next day.
  7. Make the chocolate shell: in a pot on medium heat, add the coconut oil and chocolate chips and heat, stirring constantly until melted. Pour into a heat-proof mug or glass.
  8. Dip each bar half or fully into the chocolate shell, letting the excess drip off, then place back on the baking sheet.
  9. Repeat with all the bars, then freeze again (ideally overnight) until frozen solid. You can then remove the bars from the pan and place into a large container to store in the freezer for easy access.

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