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No-Bake Biscoff Ice Cream Sandwiches

Chocolate-Dipped Ice Cream Sandwich Bars

Creamy vanilla ice cream layered between graham crackers and dipped in a crisp chocolate coating. A simple no-bake frozen dessert that's perfect for summer parties and family gatherings.

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Prep Time 20 minutes
4 hours
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Américaine
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • Ice Cream Layer
  • 2 quarts vanilla ice cream slightly softened
  • Sandwich Layers
  • 24 graham cracker sheets
  • Chocolate Coating
  • 2 cups semi-sweet chocolate chips
  • 2 tablespoons coconut oil
  • Optional Toppings
  • ½ cup crushed graham crackers
  • ¼ cup rainbow sprinkles
  • ¼ cup mini chocolate chips

Equipment

  • 9×13 inch baking dish
  • Mixing bowl
  • Rubber spatula
  • Offset spatula or spoon
  • Parchment paper
  • Freezer-safe container
  • Microwave-safe bowl

Method
 

  1. Step 1: Prepare the Pan
  2. Line a 9x13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
  3. Step 2: Create the Bottom Layer
  4. Arrange 12 graham cracker sheets in a single layer across the bottom of the pan. Break crackers as needed to fit.
  5. Step 3: Add Ice Cream
  6. Spread the softened vanilla ice cream evenly over the graham crackers. Smooth the surface using an offset spatula.
  7. Step 4: Add the Top Layer
  8. Place the remaining 12 graham cracker sheets over the ice cream, creating a sandwich layer.
  9. Step 5: Freeze
  10. Cover tightly with plastic wrap and freeze for at least 4 hours or until completely firm.
  11. Step 6: Cut into Bars
  12. Remove from the freezer and lift the dessert from the pan using the parchment paper. Cut into 12 rectangular bars.
  13. Step 7: Make Chocolate Coating
  14. In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until smooth.
  15. Step 8: Dip the Bars
  16. Dip each frozen bar halfway into the melted chocolate. Allow excess chocolate to drip off.
  17. Step 9: Decorate
  18. Immediately sprinkle with crushed graham crackers, sprinkles, or mini chocolate chips if desired.
  19. Step 10: Freeze Again
  20. Place coated bars on a parchment-lined tray and freeze for 15–20 minutes until the chocolate is set.

Notes

  • Work quickly when handling the bars to prevent melting.
  • For cleaner cuts, warm the knife under hot water and wipe dry between cuts.
  • Chocolate shell coating hardens faster if bars are very cold.
  • Store in an airtight container in the freezer for up to 2 weeks.