Brownie Ice Cream Bars with Samoas start with a brownie base that’s covered with hot fudge, chopped Samoas cookies, creamy caramel ice cream, and topped with whipped cream!
Brownie Ice Cream Bars With Samoas
It’s no secret I’m obsessed with cookies; from these Oatmeal Pecan Cookies to these chewy Snickerdoodles to these famous Chewy Chocolate Chip Cookies, I can’t ever get enough.
And while I’ll always feel that homemade is best, there is also room for Girl Scout® Cookies. And even more room for the Samoas and Thin Mints! So today, we’re channeling my personal favorite Girl Scout Cookie (Samoas) into a totally decadent summery dessert — Brownie Ice Cream Bars with chopped Samoas cookies, caramel ice cream, hot fudge, and whipped cream. Talk about taking this to a whole new level!
Because with this dessert, more is more.
How to make Brownie Ice Cream Bars With Samoas
With only a few ingredients, these brownie ice cream bars couldn’t be simpler to assemble. Simple to assemble, but impossible to resist!
Start by making fudge brownies:
We begin with a boxed mix for this recipe. Brownie mixes are delicious and they’re convenient, especially since the goal for this dessert is quick and easy. If you want to make your brownies from scratch, use your favorite brownie recipe in place of the mix in this recipe (Just make sure it fills a 9×13-inch pan).
My personal favorite mix for this recipe: Betty Crocker’s Supreme Triple Chunk®. There are different versions of this mix, so make sure to get the mix that will fit a 9 x 13-inch pan. As far as homemade, I do have this delicious Gluten-Free Brownies recipe on my site that can be used in place of the boxed mix (just leave off the frosting).
Fudge and Samoa Cookies:
While the brownies are baking, coarsely chop the Samoa cookies. While I say Samoas cookies throughout this post, you don’t have to use the Girl Scout Cookie version. Keebler® has a nearly identical cookie — “Coconut Dreams“– which is usually what I use in this recipe. (not sponsored) After all, you can’t find Girl Scout Cookies all year long.
The brownies are ever so slightly underbaked, cooled completely, and then spread with a jar of hot fudge. Once the fudge is spread evenly over the brownies, gently press the chopped Samoas into the fudge layer. To keep these bars from falling apart, be sure to gently press the cookies into the fudge, not just scatter them on top evenly.
Add caramel ice cream:
The next layer is the ice cream! Use your favorite caramel ice cream for this layer and if you’re not sure where to start, The Guardian has rated their top favorites. Dreyer’s® Slow Churned Caramel Delight Ice Cream is my personal favorite for these bars (not sponsored).
Then the whipped topping:
Lastly, we top these bars with a whipped topping. You can certainly make your own (how to make whipped cream) or just use a container of thawed, frozen whipped topping. Once everything is set, feel free to add some leftover crushed (or whole) Samoas cookies for garnish (See more topping ideas below)!
These ice cream bars are sure to be a hit!
Topping Ideas
We love these bars just as is, but feel free to get creative with some toppings. Below are some topping ideas for the finished bars:
- Caramel sauce: Store-bought or homemade
- Samoas: Crush any leftover cookies that weren’t used in the bars and sprinkle them on top (or garnish slices with full cookies).
- Miniature chocolate chips
Variations
- Want to try this recipe with cookies and cream instead? I have a recipe for that which has been a huge hit on this website. Try these Brownie Oreo Ice Cream Bars.
- Replace the brownie base with an Oreo crust instead. If going this route, I’d recommend making the ice cream layer thicker.
- Try a different Girl Scout Cookie-inspired treat. For Thin-Mint-inspired bars, try these Mint Ice Cream Bars and replace the Oreos with Thin Mints.
Quick Tip
If you have to have Girl Scout Samoas and only Girl Scout Samoas, do yourself a favor and stock up the next time the scouts are out selling cookies. Put them in a freezer-safe container and freeze until you need them for this recipe!
Recipe tips
- Line the pan with parchment paper for easy serving.
- Make sure to keep the bars in the freezer as much as possible while making them. If the ice cream gets too soft and melty, it tends to turn icy when re-frozen.
- Ever so slightly underbake the brownies. Since they’ll be frozen, they’ll firm up and get quite hard; I’ve found if the brownies bake the full time indicated on the package, they’re too hard in these bars (especially contrasting with the soft ice cream and whipped topping).
- Add the whipped topping right before serving. You want to avoid re-freezing these bars with the whipped topping since its flavor and texture degrade after being refrozen.
- For cleaner (and easier) slicing, run your knife under hot water and then wipe off with a towel between slices.
More crowd-pleasing dessert recipes
- S’mores Cookie Bars
- Ice Cream Sandwich Cake
- Strawberry Shortcake Trifle
- Edible Cookie Dough
- Waffle Cake
Brownie Ice Cream Bars With Samoas
Equipment
- Baking pan 9 x 13-inch, lined
Ingredients
- 1 (21-ounce) package family-sized chocolate fudge brownie mix fully prepared, see note 1
- 1 (12-ounce) container hot fudge sundae topping
- 1 (8.5-ounce) package fudge stripe coconut cookies see note 2
- 1 (1.5-quart) container Caramel ice cream
- 1 (8-ounce) container frozen whipped topping
- Toppings as desired see note 3
Instructions
- Line a 9 x 13-inch pan with parchment paper and lightly spray with nonstick spray. Preheat the oven according to the brownie mix instructions.
- Follow package directions to prepare the brownies. Spread the brownie batter into the prepared 9 x 13-inch pan. Bake according to package directions but remove 2–3 minutes earlier than indicated.
- Remove and allow to cool to room temperature. Cover and place in the freezer for 30 minutes. Warm hot fudge in the microwave for 15–20 seconds for easier spreading, and then top the brownies evenly with the hot fudge topping.
- Coarsely chop all but three of the cookies and gently press the cookie pieces on top of the fudge topping. Cover and freeze for 10 minutes.
- Scoop the ice cream on top of the cookie pieces. Don't let the ice cream melt too much or it will get icy after re-freezing. Using a spatula, gently press and spread the ice cream as evenly as possible; then cover and return to the freezer until very firm, at least 3 hours. I like freezing them overnight.
- Before serving, smooth the thawed whipped topping over the bars and crush the remaining three cookies. Sprinkle those crumbs over the bars along with mini chocolate chips if desired.
- Let bars sit out for 5–10 minutes before cutting into them. For cleaner slicing, run your knife under hot water and then wipe it off with a towel between slices. Top individual bars with caramel sundae sauce if desired.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow!! I’ll take the entire pan please! That chew and gooey brownie bottom looks sooo good? And I LOVE Samoas. I would hide this whole pan too! Pinned and can’t wait to make them!
Haha! 🙂 Thank you so much Molly!
Why does it say my comment is awaiting moderation? Is that become I didn’t use my full name?
These are soooo good. I’m drooling all over my keyboard right now. I’m surprised it hasn’t short circuited my computer yet…
🙂
Holy Moly these look so amazing!!! Samoas are my husbands favorite cookie, he is turning the big 3-0 in a couple weeks and I think I’m going to make this for his birthday! 🙂
NO YOU DIDN’T!!!!!!!!!!!!!!!!!!!!!!
…. except you did, and I am dying for a bite!
HAHA! 🙂 Wish I could send you some!