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Pressure Cooker Chocolate Chip Ice Cream Bars

Servings 8 -12 Servings

Ingredients
  

  • 1/4 C butter softened (2 oz by weight)
  • 1/4 C plus 2 tbsp granulated sugar
  • 1/4 C plus 2 tbsp light brown sugar packed
  • 1 egg room temp
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 C all purpose flour
  • 4 oz semi-sweet chocolate chips
  • cooking spray for pans
  • 1 C water for the pressure cooker pot
  • 2 C vanilla ice cream

Instructions
 

  • In a medium bowl, combine the butter, sugars and egg with an electric hand mixer until smooth.
  • Add the baking soda, salt, vanilla, and flour and fold with a spatula.
  • Stir in the chocolate chips.
  • Divide the mixture in half.
  • Coat the bottom of two 8 1/2 inch round, aluminum foil baking pans. *see note
  • Press the cookie mixture evenly into the pans, making sure there are no uncovered spots.
  • Cover each pan with a dry paper towel and aluminum foil.
  • Stack the pans onto the trivet.
  • Pour the water into the pressure cooker pot.
  • Lower the pans into the pressure cooker.
  • Place the lid on top and turn to locked position.
  • Turn the steam vent to sealing.
  • Press the manual button and adjust the time to 25 minutes.
  • Place ice cream into a bowl and set in refrigerator to soften.
  • When the unit has finished cooking and the timer has counted to zero, carefully release the steam.
  • Remove the lid and take the pans out.
  • Remove the foil and paper towels from the pans and allow the cookies to cool completely.
  • Once the cookies have cooled, flip them over onto a hard surface to remove from pans.
  • Spread the softened ice cream onto one of the cookies.
  • Press the other cookie on top of the ice cream.
  • Place the ice cream cookie sandwich on a platter and freeze until the ice cream has hardened. (about 2 hours)
  • Slice into individual servings and enjoy!

Notes

* I'm using the 8 quart model of the Instant Pot. If your pressure cooker is a different size, check the width of the pot and use the correct size pans for it.
Recipe by: Connie Murray @Happybellyfoodie.com