Chocolate-Toffee Ice Cream Squares
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- roll (16.5 oz.) pillsbury refrigerated sugar cookies
- 3/4 c
- chocolate-coated toffee bits
- 1 1/2 c
- whipping cream
- 3 Tbsp
- powdered sugar
- 1 qt
- (4 cups) chocolate ice cream, slightly softened
- 1 jar(s)
- (11.75 oz) hot fudge topping (1 1/4 cups) room temperature
1Heat oven to 350 degrees. Cut cookie dough into 1/2" slices. In bottom of ungreased 13x9" pan, arrange slices. With floured fingers, press dough evenly in pan to form crust. Sprinkle 1/2 cup of the toffee bits over dough.
Bake 15 - 19 minutes or until light golden brown. Cool completely about 45 minutes.
2In small bowl, beat whipping cream and powdered sugar until soft peaks form. Set aside.
3Spoon ice cream over crust; spread evenly. Spoon ice cream topping by teaspoonfuls onto ice cream; carefully spread evenly. Carefully spread whipped cream over topping. Sprinkle with remaining 1/4 cup toffee bits. Freeze 1 1/2 hours or until firm.
Cut into squares. Store if freezer.