Red Currant Bakery

Cookie Dough Bar
1 Preheat the oven to 350 F and place a rack in the center of the oven. Line a half size (13" x 18") baking sheet with a silicone baking mat or a sheet of parchment paper.
2 In a medium mixing bowl add in the melted butter, both sugars, vanilla, the spices, and salt. Whisk to combine and then add in both eggs. Whisk once more.
3 Dump in the flour, starch, baking soda and baking powder. Whisk to combine - the batter should be thick but too runny to scoop.
4 In a microwave safe bowl or in a double boiler on the stove, melt the chocolate. If using the microwave, melt the chocolate in 15 second bursts stirring between each one.
5 Use an offset spatula or a silicone spatula to spread the cookie dough over the lined baking sheet.
6 Swirl the melted chocolate into the cookie dough.
7 Bake the cookie bar for 4 minutes, then rotate and bake for another 4-5 minutes. Don't over bake this! It'll continue to bake as it cools on the baking sheet.
8 Once baked, take the pan out of the oven, sprinkle the top with flaked salt and leave it to cool completely before trying to move it.
Ice Cream Filling
10 Split the sweetened condensed milk between two separate mixing bowls. Add the half the salt and half the vanilla into each one.
11 Add the espresso powder into one of the bowls and then split the heavy cream equally between both bowls.
12 Starting with the mixture without espresso, use an electric mixer to whip until medium stiff peaks form. It won't become completely stiff because of the sweetened condensed milk but firm lines should hold in the mixture.
13 Place the bowl in the fridge or freezer (wherever you have space) while you repeat the same whipping for the espresso mixture. Once medium stiff peaks form place the bowl also in the fridge or freezer.
Assemble
15 Line a 9x13 pan with parchment paper (you can also do a 9x9 square pan if you feel like the cookie isn't big enough and you'll just have a thicker ice cream layer!
16 Cut the cookie in half so that you have two pieces that measure 9x13 or 9x9. Carefully lift one piece off the baking sheet, flip it over and place it in the lined pan.
17 Add half of the vanilla ice cream over top of the cookie, then half of the coffee ice cream. Dust the top with a full layer of cocoa powder with a sieve (I eyeballed it but it's about 1-2 tablespoons). 
18 Then add the second half of the vanilla and the second half of the coffee ice cream. Dust again with cocoa and then use a spoon or spatula to swirl through ALL of the layers.
19 Lay the second piece of cookie on top and immediately transfer to the freezer.
Slice & Dip
21 Once fully frozen, it's time to make the magic shell if you want to! 
22 Simply melt the chocolate in a microwave safe bowl just as before. Then stir in the coconut oil. Transfer into a glass just wide enough to dip the bars into.
23 Line a baking sheet or plate with parchment to lay the dipped sandwiches on. Fill a shallow bowl or plate with chocolate sprinkles.
24 Use the parchment paper to lift the ice cream bars out of the pan. Then with a big sharp knife, trim the edges of the ice cream sandwich block and then cut into sandwiches however big you want them to be!
25 Dip them one at a time in the magic shell, allow any excess to drip off and then optionally roll in chocolate sprinkles before laying them on the parchment lined baking sheet.
26 Transfer the sandwiches back to the freezer for a couple minutes if needed to let the shell harden. Store in a zip top bag in the freezer or enjoy immediately!