Tasty Raspberry White Chocolate Lava Cake Ice Cream Bars

Tasty Raspberry White Chocolate Lava Cake Ice Cream Bars

3.9(63)

These ice cream bars, featuring our limited edition Tasty® Raspberry White Chocolate Lava Cake Ice Cream, are a dinner party–worthy dessert. We used store-bought cookie dough to simplify the process, but feel free to get creative with your own bases. The best part? No spoons needed!

Cook Time
30 minutes
Total Time
2 hr
Yield
12 servings

Ingredients

  • nonstick cooking spray, for greasing
  • 8 oz cookie dough (225 g), prepared
  • 1 carton Tasty® Raspberry White Chocolate Lava Cake Ice Cream
  • 10 oz white chocolate chip (285 g)
  • 2 ½ tablespoons coconut oil
  • 2 tablespoons freeze-dried strawberry, crushed into a powder and sifted to remove seeds
  • 3 oz graham cracker (85 g), cut into 2 in (5 cm) squared
  • 1 cup heavy whipping cream (240 mL)
  • 1 tablespoon powdered sugar
  • 12 fresh raspberries
  • 12 fresh mint leaves

Special Equipment

  • Tasty® 12-cup nonstick brownie pan

Nutrition Info

  • Calories 327
  • Fat 23g
  • Carbs 32g
  • Fiber 0g
  • Sugar 23g
  • Protein 3g

How to Make It

1. Step
Preheat the oven to 350˚F (180˚C).
2. Step
Lightly grease the brownie pan with nonstick spray. Using your fingers, press a cookie dough square into each of the cups, making sure that the dough completely covers the bottom of the cup and comes up the sides slightly.
3. Step
Bake for 10 minutes, until the cookie dough is golden brown and cooked through. Let the cookie squares cool completely in the pan, about 20 minutes.
4. Step
While the cookies cool, take the ice cream out of the freezer to soften.
5. Step
Spread 1 heaping tablespoon of softened ice cream on top of each cooled cookie square. Freeze for 1 hour.
6. Step
Make the magic shell: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted. Stir in the freeze-dried strawberry powder.
7. Step
Line a baking sheet with parchment paper and set a wire rack on top. Pop the ice cream bars out of the pan and set on the wire rack.
8. Step
Top each ice cream square with a graham cracker square, pressing down to adhere.
9. Step
Coat each ice cream bar with 2 tablespoons of the magic shell. Return to freezer for 20 minutes, until set.
10. Step
Meanwhile, make the whipped cream: In a medium bowl combine the heavy cream and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.
11. Step
Top each ice cream bar with 2 tablespoons of whipped cream, a raspberry, and a mint leaf.
12. Step
Enjoy!

Tags

Casual PartySpecial OccasionChef's KnifePyrexMashupOffset SpatulaSpatulaDry Measuring CupsSummerOven MittsMeasuring SpoonsMixing BowlLiquid Measuring CupIndulgent SweetsOvenMicrowaveHand MixerBakeDessertsFreezer

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