Chocolate Chip Cookie Dough Ice Cream Bars
1/2 gallon ice cream
1 cup unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar
2 teaspoons vanilla
2 teaspoons coarse salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup milk
2 2/3 cups all-purpose flour
1 bag (12 ounces) mini chocolate chips
Set out the ice cream to soften for about 20 minutes, and make the cookie dough in the meantime.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugars for 4-5 minutes, scraping the bowl down a few times. Beat in the vanilla, salt, cinnamon, nutmeg and milk. Add the flour a spoonful at a time, then the chocolate chips, and mix just until combined.
Take a large sheet of parchment paper and line the bottom of a 9x13 pan so that the paper hangs over the edge of both sides. Scoop half the cookie dough onto the paper and use your hands to press the dough into an even layer, all the way to the edges. Lift the paper by the overhang to remove the cookie dough from the pan and set aside. Now place a second sheet of paper in the pan and press the rest of the dough into the bottom of the pan. Spread the softened ice cream over the bottom layer of cookie dough. Take the layer of dough you set aside and flip it over on top of the ice cream (paper side up).
Cover the pan with plastic and freeze overnight. After the bars are thoroughly frozen, remove them from the pan by grabbing the paper overhang and lifting them out. Peel the parchment paper off the top, flip the bars over onto a cutting board and peel the paper off the bottom. Use a large sharp knife to cut into bars (I cut the whole block into thirds lengthwise and then ten across to get thirty small bars). You can wrap each bar individually in plastic (work in batches, keeping most of them in the freezer while you wrap) and store in a container.
Yields 30 ice cream bars
Recipe from Curly Girl Kitchen