Chocolate-Toffee Ice Cream Squares

Name: Chocolate-Toffee Ice Cream Squares
Prep time: 20 min
Total time: 2 min
Ingredients: 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough; 3/4 cup chocolate-coated toffee bits; 1 1/2 cups whipping cream; 3 tablespoons powdered sugar; 1 quart (4 cups) chocolate ice cream, slightly softened; 1 jar (11.75 oz) hot fudge topping (1 1/4 cups), room temperature

4.5

(117)

www.pillsbury.com

Your recipes

Prep Time: 20 minutes

Total: 2 hours, 50 minutes

Servings: 15

Author : Pillsbury Kitchens

Ingredients

Remove All · Remove Spices · Remove Staples

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough3/4 cup chocolate-coated toffee bits1 1/2 cups whipping cream3 tablespoons powdered sugar1 quart (4 cups) chocolate ice cream, slightly softened1 jar (11.75 oz) hot fudge topping (1 1/4 cups), room temperature

Export 3 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. In bottom of ungreased 13x9-inch pan, arrange slices. With floured fingers, press dough evenly in pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Sprinkle 1/2 cup of the toffee bits over dough.

Step 2

Bake 15 to 19 minutes or until light golden brown. Cool completely, about 45 minutes.

Step 3

In small bowl, beat whipping cream and powdered sugar until soft peaks form. Set aside.

Step 4

Spoon 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. For squares, cut into 5 rows by 3 rows. Store in freezer.