Lockdown restrictions may be easing up, but forget going out to gorge on desserts: Ben & Jerry’s has you covered. Their Half Baked Ice Cream Bars recipe will keep you inside indefinitely.
If you’ve exhausted your repertoire of sweet tooth recipes while in isolation, Ben & Jerry’s has come to the rescue.
Everyone’s favourite ice cream-making heroes only recently revealed their latest flavour, and they’re already back to haunt our waistlines. These purveyors of deliciousness posted the recipe to their Instagram account, boasting that they’ve taken “Half Baked to a whole new level!”
Available on Ben & Jerry’s website, the recipe has steps for making decadent brownie and cookie dough layers. In between those layers? A slew of their Half Baked ice cream flavour – two and a half tubs of it to be exact.
Now, the company claims the “recipe feeds a crowd” and that we should “pass them out to friends.” However, perfectly aware of how we all like to indulge ourselves in their ice cream, they also suggest freezing them to stockpile all for yourself.
Check out Ben & Jerry’s Half Baked Ice Cream Bar recipe:
What To Do:
- Prepare the brownie layer (see below)
- Prepare the cookie dough layer (see below)
- Prepare filling (see below)
- Spread softened Half Baked ice cream evenly on top of the cookie dough
- Top with the brownie layer
- Freeze for 3 hours or until ice cream hardens
- Slice into bars
- Enjoy!
Brownie Layer:
Preheat oven to 180*C and line a 33 x 23 cm pan with parchment paper, spray paper with cooking spray.
- 115g Unsalted Butter
- 225g (1 Cup) Sugar
- 59g (½ Cup) Unsweetened Cocoa Powder
- 1 tsp. Espresso Powder (optional, but delicious)
- 2 Eggs
- 2 tsp. Vanilla Extract
- ½ tsp. Kosher Salt
- 120g (½ Cup) All Purpose Flour
Melt butter in a saucepan, when melted add sugar, cocoa powder and espresso powder, stir to combine and melt sugar. Put butter/sugar mixture into mixing bowl and beat till smooth and cooler, add vanilla and then eggs, one at a time, scraping bowl after each addition. Combine flour and salt and add, mix until smooth. Pour into prepared pan, smoothing out to the edges, and bake for 11-13 minutes or till done. Cool to room temperature
Cookie Dough Layer:
- 113g Unsalted Butter, room temperature
- 200g (1 Cup) Brown Sugar, packed
- 2 Tbsp Heavy Cream
- 1 tsp. Vanilla Extract
- ½ tsp. Kosher Salt
- 240g (1 Cup) Flour, * (bleached or heated to 72*C in a microwave)
- 90g (½ Cup) Chocolate Chips
In a mixer, beat butter and sugar until light and fluffy. Add heavy cream, vanilla and salt, mix to combine, scraping the bottom of the bowl if necessary. Add the flour, and after incorporated, the chips.
Line a 33 x 23 cm pan with parchment paper and press the raw cookie dough into the bottom to form an even layer, refrigerate until you’re ready for the next step.
Filling:
2 ½ Tubs of Ben & Jerry’s Half Baked ice cream.
