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Ice Cream Sandwich Bars

Caramel, cookies and vanilla, oh my!

July 3, 2017
Vanilla ice cream sandwiched between a crumbled cookie crust and two layers of caramel sauce makes a frozen summer dessert so delicious you’ll forget the heat! Make this a day ahead.
Serves 12 to 15 people. 


  • 1-and-3/4 cups all-purpose flour (gluten-free works fine)
  • 1 cup quick-cooking oats
  • 1 cup finely chopped pecans
  • 1 cup (packed) light brown sugar
  • 1 cup unsalted butter, melted
  • 2 cups caramel ice cream topping, preferably salted caramel, at room temperature 
  • 2 quarts good quality vanilla ice cream, softened


Heat oven to 400 degrees F. In a large bowl combine flour, oats, nuts and brown sugar. Drizzle melted butter over all and mix well. Transfer to a 10-by-15-inch baking dish and loosely arrange in an even layer. Bake for 15 minutes, stirring mixture gently every 5 minutes. The cookie crust should be golden brown. Let sit for 5 to 10 minutes and separate into crumbles while still warm. Cool and set aside.
Lightly butter the bottom of a 9-by-13-inch baking dish. Press half the crumb mixture into the bottom and drizzle with one cup caramel sauce. Blob the softened ice cream over the caramel and smooth out the top with a spatula. Top with remaining cup of caramel sauce, then remaining half of crumb mixture. Cover with a layer of plastic wrap and freeze at least two hours, preferably overnight. 
To serve, cut into squares and serve immediately. A bench scraper is perfect for cutting through the frozen layers.
Cook’s note: We used two jars of Kraft salted caramel ice cream topping (more than enough). It’s easier to soften two individual quarts of ice cream than a large two-quart container. If you get ice cream that’s in a cardboard container, it’s a little less messy to start with frozen ice cream, slice the container with a large sharp knife and peel it away, then slice the ice cream into slabs and layer it in the pan. Pour any melted ice cream over all.