Mint Chocolate Chip Ice Cream Bars
These Mint Chocolate Chip Ice Cream Bars are a no bake dessert that comes together in just minutes! With just 4 main ingredients they'll be your favorite dessert for summer!
Servings: 16 people
Ingredients
- 1 package sandwich cookies (choose vegan!)
- 4 Tablespoons dairy free butter, melted
- 1 container dairy free coconut whip (I use So Delicious brand)
- 1 pint dairy free mint chocolate chip ice cream
- food coloring (optional)
- sprinkles (optional)
Instructions
- Place the cookies into a food processor. Pulse several times to break up the cookies into crumbs.
- Add the melted butter to the cookies. Pulse a few more times to mix thoroughly.
- Line a 8 inch square pan with parchment paper in both directions, making a cross. This will make removing the ice cream bars much easier.
- Add the cookie crumb mix to the prepared pan. Press into the pan and smooth out, working all the way into the corners. Set in the freezer to chill while you prepare the filling.
- Add the coco whip and ice cream to a mixing bowl. Add a few drops of food coloring if desired. Mix until completely blended.
- Pour the filling over the prepared crust, and spread out evenly.
- Top with sprinkles if desired (you could also use mini chocolate chips).
- Allow to freeze until firm, about 2 hours.
- Remove from freezer and let warm slightly to make the crust easier to cut. Cut into squares and serve. Store any remaining ice cream bars in the freezer.