Recipe: Orange Creamsicle Funfetti Cookie Dough Bars

A few weeks ago, I made a bunch of these Chocolate Chip Cookie Dough Ice Cream Bites and the reaction was "please make more of these and delivery them to my house pronto" from many people in my life. And though I explained that it wasn't practical to bring a bunch of ice cream into work, or delivery them on my scooter to my friends' doors, no one cared and I was given a hard time by family, friends, and coworkers alike. And because G doesn't like chocolate, and has been eating them out of my freezer by picking the chocolate chips out (true story), I wanted to make something that 1. didn't require so much cutting of frozen ice cream before it melts in my 100 degree house, 2. could be individually wrapped for easy sharing, and 3. hit some different flavor combos besides vanilla and chocolate. So these little beauties are the end result.

Funfetti cookie dough + orange swirl ice cream + cool whip = sticky fingers and happy tastebuds. It's just basic math, folks.

Orange Creamsicle Funfetti Cookie Dough Bars

Yields 16 bars

2 1/4 cups flour
1 cup butter, softened
1 1/2 cup sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
2 tablespoons sour cream
1/4 cup rainbow sprinkles
1/2 carton of Orange Swirl Ice Cream** (I used Friendly's Fruit Swirls)
1 8-oz container of whipped topping

In the bowl of an electric mixer, whip butter with sugar until light and fluffly, about 3-5 minutes. Mix in sour cream. Add flour in increments and mix until just combined. Add milk and vanilla. Combine. Using a spatula, mix in rainbow sprinkle until equally distributed throughout the dough.

Lightly spray an 8 x 8 inch baking pan with cooking spray. Cut a piece of parchment paper to size, but longer so two sides generously hang over the edges and press the parchment paper to the baking pan. Add the cookie dough to the parchment-lined pan and even out using a spatula. You'll want to evenly cover the entire bottom of the pan to create the "crust." Add half a carton of ice cream and even out with a spatula. Do the same thing with the whipped topping.  Top with sprinkles. Place in the freezer for 3-4 hours or overnight.

Using the parchment paper that's hanging over, remove the bars from the pan and place on a cutting board. Using a large knife, cut the bars like you would brownies. Cut into 4 strips, and then cut each strip into 4 bars. This part is a bit tricky, but take your time, wipe the knife off when it gets too coated in ice cream, and run under hot water for an easier cut. Place each bar on a piece of plastic wrap and wrap completely. Store in freezer immediately after cutting. 

**You could switch out any ice cream that you want! Don't let me stop you from your dreams.

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