Ice Cream Party Bar Recipes

ICE CREAM PARTY BAR

Steps:

• For the dipped cones: Put the chocolate chips and white candy melting wafers in 2 separate microwave-safe bowls. Microwave each bowl at 100 percent power in 30-second intervals, stirring well in between each, until the solids are melted.
• Place a sheet of parchment paper on a work surface. Put the chopped nuts, mini marshmallows and sprinkles in separate small bowls nearby on the counter. Press the top of a sugar cone into the melted chocolate or candy coating about 1/2 inch deep, then dip into one of the bowls of toppings. Lightly shake off the excess toppings and set the cone dipped-side down on the paper to set. Repeat to dip all the cones.
• For the ice cream bar: Set up an ice cream buffet by placing the open tubs of different ice cream flavors in a large metal tub packed with ice. Put the candy-coated chocolate pieces, marshmallows, pretzels, sprinkles, caramel sauce, hot fudge sauce, pineapple topping and fresh fruit into individual lidded pint jars. Arrange the dipped sugar cones face-down on cake stands or pedestals.

ROCKY ROAD ICE CREAM BARS

Steps:

• Spray a 9-by-13-inch pan with cooking spray and line with parchment paper. Place 8 tablespoons/115 grams of the butter in a small skillet and melt over medium heat; set aside.
• Place the cookies and 1/4 teaspoon salt in the bowl of a food processor fitted with the blade attachment, and process until the cookies are very finely ground. Add the melted butter and pulse until the crumbs are moistened. Transfer the crumb mixture to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup. Place the pan in the freezer for 30 to 45 minutes, until the crust is firm to the touch.
• Meanwhile, add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the nuts and the remaining 1/2 teaspoon salt and cook for 3 to 5 minutes, tossing often, until lightly toasted. Set aside to cool completely.
• Soften the ice cream in the refrigerator for 30 minutes, or at room temperature for 10 to 15 minutes until easy to scoop but not melted.
• Scoop large spoonfuls of ice cream all over the crust, and working quickly, use an offset spatula or wooden spoon to smooth the ice cream into an even layer with no gaps. Sprinkle the nut mixture and marshmallows over the ice cream and press them lightly into an even layer using the palms of your hands.
• Cover the pan with plastic wrap and freeze until firm, at least 3 hours or overnight. Cut the ends of the ice cream away from the edges of the pan and lift the overhanging parchment paper to remove the bars. Place on a cutting board and cut into squares. Serve straight from the freezer, drizzled with hot fudge, if desired.

FRIED ICE CREAM DESSERT BARS

Steps:

• In a large skillet, melt butter over medium heat. Add cornflakes and cinnamon; cook and stir until golden brown, about 5 minutes. Remove from heat; stir in sugar. Cool completely., In a large bowl, beat cream, evaporated milk and salt until it begins to thicken. Gradually beat in condensed milk and vanilla until thickened., Sprinkle half the cornflakes onto bottom of a greased 9-in. square baking pan. Pour filling over crust; sprinkle with remaining cornflakes. Cover and freeze overnight. Cut into bars. If desired, serve with honey, whipped cream and cherries.

ICE CREAM SANDWICH DESSERT BARS

Steps:

• Arrange 12 of the ice cream sandwiches in the bottom of a 9x13 pan. Spread 1/2 of the whipped topping on top of the sandwiches. Spoon 1/2 of the hot fudge on top of the whipped topping. Place remaining 12 ice cream sandwiches on top of the fudge, spread on the rest of the whipped topping, then finish the layers with the remaining hot fudge. Cover and place in the freezer for 2 hours to set. Let soften at room temperature briefly before cutting into squares.

ICE CREAM BROWNIE BARS

Steps:

• Preheat oven to 350 degrees. Line a 10-by-13-inch pan with parchment paper. Bring a small saucepan of water to a boil, and turn off heat. Combine 12 tablespoons butter and 6 ounces chocolate in a small heatproof bowl; set over saucepan. Let stand, stirring occasionally, until chocolate is melted and smooth.
• Whisk eggs together in a large bowl; add salt, granulated sugar, brown sugar, and vanilla, and stir to combine. Stir in butter-and-chocolate mixture, then fold in flour. Pour the batter into prepared pan, spread evenly, and place in oven to bake until top is shiny, about 20 minutes. Do not overbake: A cake tester should not come out clean.
• Set the brownie pan on a rack; let it cool completely. Store in an airtight container overnight. The next day, loosen corners of brownie. Lift it from pan, keeping brownie intact. Invert onto a cutting board, and peel off parchment. Trim about 1/4 inch from each edge.
• Place a fresh piece of parchment in baking pan, allowing excess to stick out over the edges of pan. Return brownie to pan, top side up, and set aside.
• Meanwhile, working quickly, scoop half of the ice cream into the bowl of an electric mixer fitted with the paddle attachment. Beat ice cream until soft and smooth but not melted. Using a rubber spatula, transfer ice cream to brownie pan, and spread, creating an even layer. Place the pan in the freezer to chill. Repeat with remaining 2 pints of ice cream, adding a second layer to brownie, and return pan to freezer. Let chill until very hard, at least 1 hour (chilling overnight produces the best result).
• When ready to assemble, fill a medium saucepan halfway with water; bring to a boil. Remove from heat. Place remaining chocolate and 2 tablespoons butter in metal bowl; set over water. Using a metal spoon, stir until melted and smooth.
• Remove pan from freezer. Place a cooling rack over a baking sheet, and set aside. Using edges of parchment paper, lift brownie and ice cream out of pan, and transfer to a cutting board. Working quickly and using a sharp hot knife, trim outside edges to even them, wasting as little of the ice cream and brownie as possible. Use hot knife to cut brownie into twelve 2 1/4-by-4 1/4-inch rectangles, and transfer each rectangle to cooling rack.
• Remove bowl of chocolate from saucepan, wiping bottom until dry. Fill a 1/2-cup ladle with melted chocolate; carefully ladle chocolate over each bar, working from front to back. Cover as much of the ice cream as you can. Work quickly; do not worry if some ice cream shows. Return rack and baking sheet to freezer. Let stand until chocolate hardens, about 30 minutes.