Confetti Cookie Dough Ice Cream Sandwiches

This is a sponsored post by Hudsonville, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Summer is all about making memories with the people who matter most. In my family, those happy moments usually involve ice cream. Ice cream is undeniably delicious on its own, but I wanted to create a recipe that was easily shareable and combined some of my favorite flavors from childhood.

This recipe for confetti cookie dough ice cream sandwiches consists of two layers of edible cookie dough sandwiching a layer of creamy Hudsonville ice cream. The edible dough comes together quickly, and I especially love how easy it is to cut and bite into straight out of the freezer. Also, there’s no baking involved, which means you don’t have to heat your house in the middle of summer.

Regular cookie dough isn’t safe to consume raw because it contains uncooked flour and eggs. Both have the potential to cause food poisoning and bacterial infections like salmonella. I did two things to ensure the cookie dough is safe to eat raw: I omitted the eggs, and I heat-treated the flour. The easiest way to heat treat flour is to put it in a microwave-safe bowl and microwave it in 30-second intervals until the temperature reaches 165 degrees Fahrenheit. This should take about one to one and a half minutes.

Sprinkles are an important part of the cookie dough—they’re both visually appealing and add great crunch. But not all sprinkles are created equally. The best sprinkles to use are confetti sprinkles. “Jimmy” style sprinkles bleed colors, and I find them to be a little mushy.

Now, let’s talk about the best part of this recipe—the ice cream! When making ice cream desserts, it’s very important to use a high-quality brand because the consistency holds its shape better. That’s why I only use Hudsonville. Hudsonville is a family-owned Midwest company. They make their ice cream with fresh milk and cream from local farms to ensure the ice cream is as creamy as possible.

Both the Superscoop ice cream and the Strawberry Cheesecake ice cream work very well in this ice cream sandwich recipe. Superscoop is made with thick, creamy swirls of Black Cherry, Blue Moon and Vanilla, which makes the colorful confetti cookie dough layers even more fun. And I knew Strawberry Cheesecake's tangy ice cream with tart strawberry swirls would complement the sweet confetti cookie dough perfectly.

The process for making the ice cream sandwiches involves two freezings. The first freezing occurs right after you make the cookie dough. In order to evenly spread the ice cream on the dough, it must be frozen. I divide the cookie dough into two equal parts, press it into two even layers in an 8x8-inch pan lined with parchment paper, and freeze it until firm, or about one hour.

Then I spread the ice cream on one layer of frozen cookie dough before finishing it off with the top layer of dough and returning it to the freezer. I like to allow for at least 4-6 hours of freezing time before cutting and eating the ice cream sandwiches.

One of the best parts about this dessert is how much fun it is to share with others. No matter what your summer plans entail, you'll surely create sweet moments and memories sharing Hudsonville ice cream with family and friends.

Use this Scoop Locator tool to find Superscoop ice cream and Strawberry Cheesecake ice cream near you. You can find them at Walmart, Meijer, and Fresh Thyme stores in the Indianapolis area.

Confetti Cookie Dough Ice Cream Sandwiches

Yield: Makes about 9 ice cream sandwiches

Ingredients

• 1 1/2 cups (180 grams) all-purpose flour
• 1/2 cup (113 grams) unsalted butter, melted
• 3/4 cup (150 grams) granulated sugar
• 2 Tablespoons milk (cow milk or nondairy milk)
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon kosher salt
• 3 Tablespoons confetti sprinkles
• 1 1/2 pints (24 ounces) Hudsonville Superscoop or Strawberry Cheesecake ice cream

Directions

1. Place flour in microwave-safe bowl. Heat in microwave in 30-second intervals until temperature reaches 165 degrees Fahrenheit. This should take about 90 seconds. Set aside.
2. In large bowl, combine butter and sugar. Stir in milk, vanilla extract, almond extract, and salt.
3. Slowly stir in flour and mix until smooth. Fold in confetti sprinkles.
4. Line 8x8-inch baking pan with parchment paper. Press half the dough into even layer on parchment paper.
5. Top dough with second layer of parchment paper and press remaining dough into even layer.
6. Move baking pan to freezer. Freeze dough for at least 1 hour.
7. Remove pan from freezer and separate layers of cookie dough. Reuse parchment paper to line pan and return one layer of cookie dough to pan.
8. Spread Hudsonville ice cream over cookie dough and place remaining frozen dough layer on top of ice cream.
9. Cover top of cookie dough with parchment paper and return pan to freezer. Freeze for at least 4-6 hours, but preferably overnight.
10. When ready to serve, remove pan from freezer, run knife under hot water, wipe dry, and cut into equal squares. 

Give the gift of edible cookie dough

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

‘Tis the season of giving. And depending on your situation, all of the giving can really add up. It gets pricey once you start to buy gifts for teachers, co-workers, friends, etc. That's why making edible gifts is a great option.

I saw edible cookie dough (cookie dough without eggs) sold in cute little jars at the store for the first time recently, and I was inspired to add that to my list of edible gifts.

Sometimes I come up with recipes for my blog, and I honestly don’t know how well they will be received. For example, I really think this edible cookie dough is a good idea to give as a gift.

People love cookie dough, and it’s very different than giving out regular cookies. I really strive to be unique when giving out gifts.

But as I was developing the recipe, there's always the fear that everyone else will think it's silly, and the comments will be so rude, I won't be able to sift through them order to answer people's legitimate questions (yes, this does happen).

That being said, I have gotten more emails about people interested in making this cooking dough than anything else I’ve ever made! So here are a few answers to the questions I’ve been getting!

First of all, I’m calling it "edible" cookie dough because it doesn’t contain eggs and the flour is toasted to kill bacteria. No one wants to give the gift of salmonella or E. coli!

Secondly, you do need to keep it refrigerated just like regular cookie dough. I recommend sticking a label on top that says "Refrigerate" to remind the recipient. Sure, it can stay out of the refrigerator for a few hours to allow enough time to give it as a gift, but stick it back in the refrigerator when possible.

Thirdly, as you can see this recipe contains milk. I initially tried making it without milk, however, I thought it was a little too grainy. You can absolutely use any type of milk your heart desires, whether that be almond milk, soy milk, coconut milk, etc. Because of the milk, this will keep up to two weeks in the refrigerator.

I used 8-ounce mason jars to package the cookie dough, but you can use any jar available.

Like I said, I realize this gift is pretty unique and a little unexpected, but everyone loves cookie dough. No one would turn this down!



Edible Christmas Cookie Dough
Yield: Makes enough for about 3, 8-ounce jars
Ingredients

• 1 1/2 cups flour
• 1 1/2 cups brown sugar
• 1/2 cup Challenge butter, melted
• 3 Tablespoons milk 
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 cup M&Ms

Directions

1. Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and evenly spread flour on parchment paper.
2. Toast in oven for about 10 minutes. Let cool.
3. Add flour, brown sugar, melted butter, milk, vanilla, and salt to large bowl and mix until combined.
4. Add M&Ms and mix until evenly dispersed.
5. Spoon cookie dough into jars and add labels.

Cookie Dough Football Dip

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I think we can all agree, one of the best things about fall is the start of football season. Even if you don’t like the sport, everyone can appreciate the camaraderie among fans and delicious food at tailgates.

I’ve certainly made a lot of dips for game days, but surprisingly, I’ve never made one that was actually football-themed! I needed to change that. 

I've seen a lot of cheeseballs in the shape of footballs, but I wanted to do more of a dessert dip. As I was thinking about it, for some reason my mind went straight to cookie dough. I NEEDED to make a cookie dough dip.

I came up with a concoction that I thought would taste like cookie dough, and indeed it did! I only used Challenge butter and cream cheese of course. I prefer Challenge over every other brand because I know there are no hormones, additives, or fillers in their products.The taste is also superior to other brands because they use real cream.

The next stage of my plan was to mold the dip into a football. However, the dip was not firm enough to make any type of semi-spherical shape. So I refrigerated it for an hour and tried again. Nope. So I refrigerated it for 3 hours. Still nope.

I was pretty frustrated. It tasted delicious, and I definitely didn’t want to scrap the recipe. So I improvised. I spread it on a piece of plastic wrap and shaped it into something that resembled a football. But it needed a little something more, so I improvised once again and dyed shredded coconut green with food coloring by shaking it up in a plastic bag. I spread spread the coconut along the sides of the dip, and after adding a little melted white chocolate for the laces, it definitely looked like a football!

I wanted to tell you that long story about my dip struggles because it just goes to show that the internet can be deceiving. We only ever see everyone’s best pictures, and never the struggles and the mistakes that occurred before the picture was posted.  So even though this dip didn’t turn out the way I originally imagined, it was still delicious and cute.

Cookie Dough Football Dip

Ingredients

• 8 ounces Challenge cream cheese
• 1/2 cup Challenge butter 
• 1 cup powdered sugar
• 1/2 cup brown sugar
• 2 tsp vanilla
• 1/2 tsp salt
• 1 1/2 cup mini chocolate chips
• 1/4 cup white chocolate, melted
• 1 cup shredded Coconut, green food coloring (if desired)

Directions

1. Use mixer to combine cream cheese, butter, powdered sugar, brown sugar, vanilla, and salt until smooth. 
2. Stir in 1/2 cup mini chocolate chips.
3. Lay piece of plastic wrap on plate or platter. Dump dip onto plastic wrap and shape it so it looks like a football.
4. Completely cover dip with remaining chocolate chips.
5. Use melted white chocolate to draw on football laces
6. Combine shredded coconut and a few drops of green food coloring in plastic bag and shake until coconut turns green
7. Spread the coconut along the edges of the football so it looks like grass and chill until ready to serve
8. I recommend serving it with pretzels or Vanilla Wafers.

Chocolate Chip Cookie Dough Cupcakes

As many of you may already know, I don't have any siblings. I always wanted a little sister, and 14-years-ago on this day I was blessed with the next best thing - a baby cousin named Audrey. Audrey has the most beautiful heart, and I've loved watching her grow up throughout the years.

This year, Audrey has taken an interest in baking cupcakes! It's been a lot of fun sharing this interest with her and baking with her. So when I asked her what she wanted for her birthday and she said anything with cookie dough, I knew exactly what to make - Chocolate Chip Cookie Dough Cupcakes! 

I started with a brown sugar cake to give it a hint of molasses flavor like an actual chocolate chip cookie. I then made an edible cookie dough filling - basically what I did was make a chocolate chip cookie recipe except I omitted the eggs (keep reading to find out why it's necessary to omit the eggs). I then scooped out the edible cookie dough into twelve cookie dough balls, and I froze them. You CANNOT forget this step! The cookie dough must be thoroughly frozen. If it is not frozen it will bake into a cookie and not stay "gooey" like cookie dough when you bake the cupcakes

And THIS is why it is also very important to use edible dough (dough without eggs). Since the dough does not bake-through, the eggs wouldn't bake and you would risk giving your recipients salmonella.

Once your dough is frozen (give it at least an hour), just plop it into the cupcake batter before baking. When the cupcake bakes, it bakes around the dough until you can't even tell from the outside that it's in there. Magic!

And lastly, my favorite part - cookie dough butter cream frosting! I could get sick off this stuff because it's just so darn hard to stop eating!

Sprinkle the frosting with mini chocolate chips and a mini cookie if you like!

Chocolate Chip Cookie Dough Cupcakes

Yield: 12 cupcakes

Printable Recipe

Ingredients

For the Cookie Dough Filling

·      3/4 cup all-purpose flour (93.75 grams)

·      1/8 teaspoon baking soda

·      1/8 teaspoon salt

·      4 Tablespoons unsalted butter, melted

·      1/4 cup + 2 Tablespoons packed brown sugar

·      2 Tablespoons milk

·      1 teaspoon vanilla extract

·      1/2 cup miniature chocolate chips

For the Brown Sugar Cupcakes

·      1 and 2/3 cup all-purpose flour (208.3 grams)

·      1/2 teaspoon baking powder

·      1/4 teaspoon baking soda

·      1/2 teaspoon salt

·      1 cup brown sugar (207 grams)

·      1/2 cup unsalted butter

·      1 large egg

·      3/4 cup milk

·      1 Tablespoon vanilla extract

For the Cookie Dough Buttercream Frosting

·      1 stick unsalted butter, at room temperature

·      1/4 cup brown sugar, packed (51.75 grams)

·      1 and 1/2 cups confectioners’ sugar 

·      1/3 cup all-purpose flour (41.66 grams) (flour makes the frosting a little gritty, just like real cookie dough!)

·      1/4 teaspoon salt

·      1 Tablespoon heavy whipping cream

·      1 teaspoon vanilla extract

Directions

For the Cookie Dough Filling

1.     In a small bowl, whisk together the flour, baking soda and salt.

2.     In a medium bowl, mix the butter, brown sugar, milk and vanilla.

3.     Slowly stir in the dry ingredients and the chocolate chips.

4.     Scoop out the dough into 2-tablespoon scoops.

5.     Put cookie dough scoops in freezer and freeze until thoroughly frozen (at least an hour)

For the Brown Sugar Cupcakes

1.     Preheat oven to 350 degrees Fahrenheit

2.     Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

3.     In a large microwave-safe bowl, melt butter in the microwave.

4.     Add the brown sugar to the melted butter and whisk vigorously until no lumps remain.

5.     Whisk in egg, yogurt, milk, and vanilla extract until combined.

6.     Add dry ingredients to the bowl and mix until no lumps remain.

7.     Divide batter between 12 cupcake liners. Fill cupcake liners halfway with batter.

8.     Add 1 frozen cookie dough ball to each liner

9.     Bake for 16-18 minutes

For the Cookie Dough Buttercream Frosting

1.     Beat together the butter and brown sugar until creamy, about 2 minutes

2.     Beat in the confectioners’ sugar until smooth

3.     Beat in the flour and salt

4.     Mix in the heavy whipping cream and vanilla extract until smooth

5.     Garnish with mini chocolate chips

Cookie dough filling inspired by Recipe Girl. Brown Sugar Cupcake inspired by Sally's Baking Addiction. Cookie Dough Buttercream Frosting inspired by Annie's Eats.