Brownie Cookie Ice Cream Cloud Bars: Fudgy, Crunchy Treats

A festive, fun dessert perfect for the holidays: brownie cookie sandwiches filled with peppermint bark–studded ice cream.

• 2–3 pints vanilla or mocha ice cream (or your preferred flavor)
• 1 box peppermint bark (or chopped peppermint chocolate)
• Brownie cookies — recipe below (or use your favorite cookie)
• Brownie Ingredients
• 3 ounces (85 g) unsweetened chocolate, roughly chopped
• 1 stick (4 oz / 115 g) unsalted butter, plus extra for pan
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 teaspoon (5 ml) vanilla extract
• 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 g)
• 2/3 cup (85 g) all-purpose flour

Instructions

1. Soften the ice cream slightly so it’s scoopable. Fold in chopped peppermint bark — about 1 cup per pint, or to taste. Scoop a generous amount of the ice cream onto each brownie cookie and use your fingers to smooth it into a rounded cloud shape.
2. Arrange the filled cookies on a platter that fits in your freezer. Freeze until the ice cream is firm. Once set, press or sprinkle additional bark chunks on top to decorate.
3. Preheat the oven to 350°F (175°C). Grease two 8×8-inch or 9×9-inch square baking pans very well.
4. In a double boiler or heatproof bowl set over gently simmering water, warm the chopped chocolate and butter together until almost melted.
5. Remove from heat and stir until fully combined. Stir in the sugar, then add the eggs one at a time, mixing after each. Stir in the vanilla and salt.
6. Add half the flour, stir, then add the remaining flour and mix until the batter is smooth. The batter will be thick.
7. Spoon equal amounts of batter into the two prepared pans and use an offset spatula to spread evenly. Leave a little extra to ensure corners are covered.
8. Bake on two racks for about 12 minutes, rotating the pans between top and bottom and front to back halfway through. Check often—these are best when not overbaked.
9. Remove from oven and let cool completely. They can be covered loosely and left overnight if needed.
10. When cooled, cut brownies with a biscuit cutter close together to maximize yield. Remove each brownie circle as you cut and save any crumbles for garnish or snacking.

Note: The brownie recipe is inspired by Smitten Kitchen’s approach.