A fun and colorful recipe for homemade ice cream bars featuring Fruity Pebble sugar cookie slabs, layered with vanilla and strawberry ice cream, then topped with more Fruity Pebbles.
Start by making the Fruity Pebble Sugar Cookie Slabs. In a mixing bowl add 2 sticks of softened salted butter, 1/2 cup (packed) of light brown sugar, and 3/4 cup of granulated sugar. Mix this together on medium speed until it's light and fluffy. Then add 1 egg, 2 egg yolks, 1 tablespoon of light corn syrup, and 1 tablespoon of vanilla extract. Mix on low speed until just smooth. In a separate bowl, mix together 300 grams of flour, 20 grams of cornstarch, and 5 grams of baking powder. Slowly add your dry ingredients to the wet ingredients on low speed, and stop mixing as soon as it’s combined. Then get 1 cup of fruity pebbles, lightly crush them up, and fold them into the dough. Separate the dough perfectly in half using a food scale. Then line a 9x13 cake pan with parchment paper (including the edges, so you can pull the cookie out.). Add half of your dough to the center, and cover with parchment paper. Then use your hands and the bottom of a measuring cup to evenly press the dough into the pan. Bake each slab at 325 degrees Fahrenheit for 13 minutes. Repeat the same process for the second half of the dough. Right when it comes out of the oven, coat the top with a layer of fruity pebbles and firmly press them into the cookie. Let each slab cool completely on a cooling rack, and freeze for 30 minutes prior to assembling the sandwiches. Then fully line the cake pan with plastic wrap, and add in your first cookie slab (fruity pebble side down). Add in scoops of vanilla ice cream and strawberry ice cream and lightly spread it in (you want the ice cream to be slightly soft, but not too soft). Then add the remaining cookie slab to the top, cover it in the plastic wrap, and let it freeze for no less than 8 hours. Cut them into rectangles, and serve straight from the freezer. Enjoy!
