Gluten-Free Chocolate Chip Cookie Ice Cream Bars
These indulgent frozen bars combine a chewy gluten-free chocolate chip cookie crust with rich chocolate chip ice cream and crunchy cookie crumbles. The hard shell chocolate topping adds a satisfying crack with each bite. Perfect for summer gatherings, family desserts, or when you need a crowd-pleasing treat that accommodates gluten-free diets. What makes this version special is the dual-layer cookie element - both as the base crust and crumbled topping - creating multiple textures in every slice.
Ingredients
- 1 box (19 oz) Betty Crocker Gluten Free Chocolate Chip Cookie Mix
- ½ cup butter, softened
- 1 egg
- 1 bottle (7.25 oz) chocolate topping that forms hard shell
- 1 container (1.5 quart) chocolate chip ice cream (6 cups)dairy-free chocolate chip ice cream1:1dairy-freevegan
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Instructions
- 1
Heat oven to 350°F
- 2
Stir cookie mix, butter and egg until soft dough forms
- 3
Drop 5 cookies by tablespoonfuls on ungreased cookie sheet and bake 8 to 10 minutes until edges are golden brown
- 4
Cool cookies 2 minutes then remove to cooling rack
- 5
Press remaining dough into ungreased 13x9-inch pan using moistened fingers
- 6
Bake pressed dough 16 to 18 minutes until set
- 7
Cool completely, about 30 minutes
- 8
Spread 1/3 cup chocolate topping over cooled crust
- 9
Freeze 10 to 15 minutes until chocolate is set
- 10
Remove ice cream from freezer to soften
- 11
Spread softened ice cream evenly over chocolate-topped crust
- 12
Crumble the 5 baked cookies and sprinkle over ice cream layer
- 13
Drizzle remaining chocolate topping over cookie crumbs
- 14
Cover and freeze 2 hours or overnight
- 15
Let stand at room temperature 10 minutes before cutting
- 16
Cut into 5 rows by 3 rows for serving
Tips
Moisten fingers when pressing dough into pan to prevent sticking since gluten-free dough tends to be stickier than regular cookie dough.
Let ice cream soften slightly at room temperature before spreading to make layering easier and more even.
Cover tightly with plastic wrap when freezing to prevent ice crystals from forming on the surface.
Good to Know
Store covered in freezer up to 1 month
Can be made up to 3 days ahead
Let stand 10 minutes at room temperature before cutting
Common Mistakes
Press dough with dry fingers to avoid dough sticking and tearing
Don't skip the chocolate layer freeze time to avoid mixing with ice cream
Use a sharp knife dipped in warm water to avoid cracking when cutting
Substitutions
Dairy-Free Swaps
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Vegan Options
FAQ
Can I use regular chocolate chip cookie mix instead?
Yes, regular cookie mix works the same way with identical measurements and timing.
What if my ice cream is too hard to spread?
Let it sit at room temperature for 15-20 minutes until spreadable but not melting.
How long will these keep in the freezer?
Properly covered, these bars stay fresh for up to 1 month in the freezer.