Ice cream sandwiches are God’s gift to humanity; even the store-bought versions are pretty damn delicious. That being said, our everything-but-the-kitchen sink approach to ice-cream sandwich making is the stuff of dreams.

Follow the steps below to create cookie bars chock-full of butterscotch chips, chocolate, and coconut; then get to making the ice cream filling, which combines creamy coconut ice cream with graham crack™. Put the two together, et voila—you’ve got the most delicious ice-cream bars in the game.



For the bars:

  • Softened butter for pan
  • 1½ cups graham cracker crumbs
  • ½ cup butter, melted
  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup (6 oz.) butterscotch-flavored chips
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 1⅓ cups flaked coconut
  • 1 cup chopped pecans

For the graham crack:

  • 6 planks graham crackers
  • ½ cup (1 stick) butter
  • ½ cup brown sugar
  • pinch salt
  • ⅓ cup chocolate chips

For the ice cream:

  • 2 pints coconut ice cream
  • 1 pint vanilla ice cream
  • 1 cup pecans


Step 1: Make the bars

Heat oven to 350°F. Butter 13 x 9-inch baking pan. Line with parchment.

Combine graham cracker crumbs, melted butter, and a pinch of salt; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with spatula.

Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool completely on wire rack.


Step 2: Make the crack

Keep oven at 350°F. Line a baking sheet with foil. Arrange grahams in a single layer. In a medium saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks.

Remove from the heat and add the salt and vanilla, and then quickly pour it over the crackers, spreading over them. Bake 15 minutes, until bubbling but not burnt. Sprinkle with chocolate. Let sit for 5 minutes. Spread chocolate across the top. Let cool completely in the fridge, then break into uneven pieces.


Step 3: Make the ice cream

Let the ice cream soften until it’s easily stirred but still thick – you don’t want it to get liquidy. Transfer to large bowl. Add the broken-up graham crack and the 1 cup of pecans and stir to distribute.


Step 4: Assemble

Using the parchment lining, take the bars out of the pan (whole), and transfer to a cutting board. Cut through the middle to create two 9 x 6.5-inch pieces.

Place the first half on a huge piece of plastic wrap, graham side up. Press the ice cream on top, and spread more or less evenly. On top, put the second half of the bars, graham side down. Wrap up tightly in the plastic. Place the wrapped-up bars back in the pan. Freeze for 4 hours, then carefully unwrap and cut into squares. Store extras in the fridge.