Chocolate Granola Ice Cream Sandwiches

This recipe by @audreys.table is a sophisticated, textural upgrade to the classic childhood ice cream sandwich. Featuring a fudgy, brownie-like cookie base infused with dark chocolate and a satisfyingly salty crunch from our granola, these bars are as much about the "snap" as they are about the creaminess.

Why You’ll Love These Bars

• Double-Decadent Texture: The cookie slabs stay chewy even when frozen, while the granola adds a toasted, crispy contrast.
• Customizable Layers: You can pair classic vanilla with espresso, or get adventurous with salted caramel and raspberry sorbet.
• Make-Ahead Friendly: These are built to live in your freezer, ready to be sliced and served whenever the craving hits.

Recipe

Developed by @audreys.table

Prep Time: 45 minutes (plus ~8 hours total freezing time)

Cook Time: 20 minutes

Servings: 8 large bars

Ingredients

• ½ cup (113 g) butter
• 1 cup (5.5 oz) dark chocolate chips
• ½ cup (95-100 g) packed brown sugar 
• ¼ cup (50 g) granulated sugar 
• 2 egg yolks
• ½ cup (50 g) cocoa powder 
• 1 tsp vanilla extract
• 1 tsp kosher salt
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 cup (120 g) all purpose flour 
• Jamie’s Farm Dark Chocolate Granola with Sea Salt  
• 2 pints of ice cream (flavors of your choice)
  

Directions

Prepare the Ice Cream Layers:

1. Line an 8x8-inch tin with plastic wrap, leaving an overhang on the sides.

2. Soften the first pint of ice cream for 5 minutes, then whisk in a bowl until it reaches a "soft serve" consistency. Spread evenly into the tin and freeze for 2 hours.

3. Repeat the process with the second pint, spreading it directly over the hardened first layer. Freeze for at least 2 hours (or overnight) until rock solid.

Make the Chocolate Cookie Slabs:

1. Preheat the oven to 350°F and line two baking sheets with parchment paper. 

2. In a large bowl, microwave the dark chocolate and butter in 30-second bursts, stirring until smooth. Let cool for 5–10 minutes. 

3. Whisk in the brown and granulated sugars, followed by the egg yolks. 

4. Stir in the cocoa powder, vanilla, salt, baking powder, and baking soda. Fold in the flour until a glossy dough forms. 

5. Divide the dough in half. On each parchment sheet, roll the dough into a square slightly larger than 8x8 inches. 

6. "Dock" the dough by pricking it all over with a fork. Sprinkle ~⅓ cup of granola onto each slab, pressing it lightly into the dough. 

7. Bake one tray at a time for 10 minutes, rotating halfway through. 

8. While still warm, carefully trim each slab into a precise 8x8-inch square. Let cool completely. (Optional: Freeze the baked slabs for 1 hour to make assembly easier).

Assembly:

1. Remove the ice cream block from the tin and peel off the plastic. Line the empty tin with fresh parchment. 

2. Place one cookie slab in the tin, granola-side down. Top with the ice cream block. 

3. Place the second cookie slab on top, granola-side up. Cover and freeze for at least 4 hours to fully set. 

4. Lift the bars out using the parchment, slice into 8 rectangles, and store in an airtight container in the freezer.