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Tasty Raspberry White Chocolate Lava Cake Ice Cream Bars

featured in 5 Delicious Ways to Make Lava Cakes

These ice cream bars, featuring our limited edition Tasty® Raspberry White Chocolate Lava Cake Ice Cream, are a dinner party–worthy dessert. We used store-bought cookie dough to simplify the process, but feel free to get creative with your own bases. The best part? No spoons needed!

Betsy Carter
Tasty Team
79% would make again
Total Time

2 hr

2 hr

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Tasty Raspberry White Chocolate Lava Cake Ice Cream Bars
Total Time

2 hr

2 hr

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Ingredients

for 12 servings

  • nonstick cooking spray, for greasing
  • 8 oz cookie dough (225 g), prepared
  • 1 carton Tasty® Raspberry White Chocolate Lava Cake Ice Cream
  • 10 oz white chocolate chip (285 g)
  • 2 ½ tablespoons coconut oil
  • 2 tablespoons freeze-dried strawberry, crushed into a powder and sifted to remove seeds
  • 3 oz graham cracker (85 g), cut into 2 in (5 cm) squared
  • 1 cup heavy whipping cream (240 mL)
  • 1 tablespoon powdered sugar
  • 12 fresh raspberries
  • 12 fresh mint leaves

Special Equipment

  • Tasty® 12-cup nonstick brownie pan

Nutrition Info

  • Calories 805
  • Fat 25g
  • Carbs 41g
  • Fiber 47g
  • Sugar 32g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350˚F (180˚C).
  2. Lightly grease the brownie pan with nonstick spray. Using your fingers, press a cookie dough square into each of the cups, making sure that the dough completely covers the bottom of the cup and comes up the sides slightly.
  3. Bake for 10 minutes, until the cookie dough is golden brown and cooked through. Let the cookie squares cool completely in the pan, about 20 minutes.
  4. While the cookies cool, take the ice cream out of the freezer to soften.
  5. Spread 1 heaping tablespoon of softened ice cream on top of each cooled cookie square. Freeze for 1 hour.
  6. Make the magic shell: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted. Stir in the freeze-dried strawberry powder.
  7. Line a baking sheet with parchment paper and set a wire rack on top. Pop the ice cream bars out of the pan and set on the wire rack.
  8. Top each ice cream square with a graham cracker square, pressing down to adhere.
  9. Coat each ice cream bar with 2 tablespoons of the magic shell. Return to freezer for 20 minutes, until set.
  10. Meanwhile, make the whipped cream: In a medium bowl combine the heavy cream and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.
  11. Top each ice cream bar with 2 tablespoons of whipped cream, a raspberry, and a mint leaf.
  12. Enjoy!
  13. Ready for a smarter way to find recipes? Use Botatouille, our AI-powered food genius in the Tasty app. Download here

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Tasty Raspberry White Chocolate Lava Cake Ice Cream Bars