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Chocolate Chip Ice Cream Sandwich Bars

  • Recipes

We teamed up with King Arthur Baking to bring you the ultimate summer treat: Chocolate Chip Ice Cream Sandwich Bars made with King Arthur’s regeneratively grown Golden Whole Wheat Flour and our Organic Super Premium Ice Cream.

Both of our brands share unique commitments to sustainability. At King Arthur, that means a focus on regenerative agriculture and employee ownership. For us at Straus, it’s about supporting organic family farms and leading the way in climate-positive dairy. When you bake with King Arthur and scoop with Straus, you’re joining us in building a food system that’s better for people and the planet.

Ingredients

Bars
  •   Straus Organic Unsalted European Style Butter
  •  light brown sugar or dark brown sugar, packed
  •  table salt
  •  King Arthur Pure Vanilla Extract
  •  eggs
  •  King Arthur Golden Wheat Flour
  •  baking powder
  •  mini chocolate chips
Filling
Toppings (optional)
  •  
  •  
  •  

Instructions

To make the bars

  • Preheat the oven to 350°F. Line a 13" x 18" rimmed baking sheet (half-sheet pan) with parchment and lightly grease the parchment. 

  • Melt the butter and whisk in the brown sugar. Add the salt and vanilla, stirring until smooth. 

  • If the mixture is uncomfortably hot to the touch, allow it to cool a bit before adding the eggs all at once. Whisk until smooth.   

  • Stir in the flour and baking powder. 

  • By this time, the batter should be no more than lukewarm; stir in the chips. Use a spatula to spread the batter in the prepared pan, making a thin, even layer all the way to the edges.  

  • Bake the bars for 14 to 18 minutes, until they’re set in the middle and just starting to turn golden brown. Remove from the oven and cool completely before assembling the sandwiches. 

To assemble

  • Meanwhile, remove the cookie bar from the baking sheet and cut it in half vertically to make two pieces approximately 8 1/2" x 12" each. 

  • Line a 9" x 13" pan with plastic wrap, allowing it to generously overhang on all sides. Place one of the bars in the pan, top side up. 

  • Top the bar with the partially thawed ice cream. Spread it to the edges, leaving about 1/2" on every side bare. 

  • Place the other bar on top of the ice cream, top side down, gently pressing down to evenly spread the ice cream to the edges. It’s OK if some of the ice cream oozes out the sides. 

  • Using the overhanging wrap, completely cover and tightly wrap the assembled sandwich.  

  • Place the pan in the freezer overnight.

To serve

  • For the neatest look, trim the edges off the sandwich (baker's treat!). Cut into bars that are the size and shape of your choice.  

  • Dip the edges of each bar into the topping of your choice; we like sparkling sugar, cocoa nibs, or sprinkles. Serve immediately. 

  • Store the cut bars, individually wrapped, in the freezer for up to three months.  

Tips from the bakers

  • These bars keep exceptionally well in the freezer. Feel free to make them well ahead for any summertime celebration. 

    Be sure to use mini chips in these bars, or break full-size chips into smaller pieces. Larger (standard) chips can be unpleasantly hard when frozen.  

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