I had so much fun experimenting with these yummy summer treats! As we’ve had some record high temperatures over the past few days, it seemed the perfect time to combine fun summer flavors and ice cream into my weekly baking! I wanted to bake the perfect root-beer flavored cookie layer to pair with a top layer of vanilla ice cream in hopes of emulating a classic root beer float. I was so excited with how they came out! The perfectly soft and chewy cookie layer paired so well with the vanilla ice cream, and the hint of root beer was just enough to flavor, but not overpower, the dessert. You get the same flavor and refreshment of a classic root beer float, along with the unique texture and presentation of a baked dessert!
To begin, bake your cookie layer. I pressed mine into a parchment-lined 18″x13″ rimmed pan. Bake for around 17-22 minutes, until the cookie is a lovely golden brown!
Let the cookie layer cool completely. Once cooled, add the ice cream! I dropped scoops of the vanilla ice cream all around the cookie, then I used an icing spatula to smooth it out evenly over the cookie.
Cover with cling wrap and press it onto the ice cream, placing the pan in the freezer for at least 4 hours to solidify. Once the ice cream is set and you are ready to serve, slice into bars, and top with whipped cream and a cherry. Serve immediately!
So so yummy!
What a perfect and unique summer treat!
Root Beer Float Cookie Bars
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 2/3 cup sugar
- 2/3 cup brown sugar
- 1 1/2 teaspoons root beer concentrate
- 1/2 teaspoon vanilla
- 1 teaspoon water
- 2 eggs
- 1 1/2 quarts vanilla ice cream
- 1 can whipped cream
- 1 jar maraschino cherries with stems
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter and sugars. Scrape down sides as needed.
- Stir in flavorings and water.
- Add eggs, one at a time, beating well after each addition.
- Gradually add flour, baking soda and salt, mixing until combined.
- Prepare a rimmed 18"x13" sheet pan with parchment paper, and spread cookie dough evenly into pan.
- Bake for 17-22 minutes, or until golden brown. Allow cookie to cool completely.
- Once cookie is cooled, scoop ice cream onto cookie and smooth it out to create an even layer. Cover with cling wrap, pressing it onto the ice cream. Place in the freezer for at least 4 hours.
- When ready to serve, take out of freezer and remove cling wrap. Cut into bars and top each with whipped cream and a cherry.