Recipe: Eggless Cookie Dough Ice Cream Bites

Living without air conditioning is no joke folks.

And after what felt like a month with nonstop rain, Philadelphia is starting to really heat up. As much as I like the heat, it makes photographing ice cream treats a bit of a challenge. Really it just means that everything is sticky and you need to work fast. And you need to eat way too many of these while photographing them at 9am because we're not into waste around here. Not when it comes to cookie dough or ice cream at least.

These cookie dough ice cream bites are meant to be a little imperfect. Because tbh, if you're obsessed with eating cookie dough then you probably don't need perfection in your life. You'll eat these while standing with the freezer door open in running shorts and a sports bra, even though the only physical activity you've done was to get off the sofa. We're all in this together people. And you deserve all the cookie dough and ice cream you can fit in your mouth.

Just FYI, I doubled this recipe and made these in a 9x13 pan but that yields A LOT of these bites.

Eggless Cookie Dough Ice Cream Bites

Yields an 8x8 pans worth

1 stick butter, softened
1 cup brown sugar
1/2 cup sugar
2 cups flour
1/4 teaspoon salt
4 tablespoons plain greek yogurt
1 teaspoon vanilla extract
1/2 cup semi sweet chocolate chips
1 quart of vanilla ice cream

Lightly butter or spray with cooking spray an 8x8 baking pan. Cut a piece of parchment paper to fit, but so two sides are longer than needed. Place the parchment paper into the pan, press down and set aside. Those two longer sides will help you lift the bites out of the pan for easier cutting.

In the bowl of an electric mixer, beat butter and sugars for 3-5 minutes until light and fluffy. Add the greek yogurt and combine. Slowly add the flour and salt, and mix until just combined. Using a rubber spatula, add in the chocolate chips and fold them in until they are equally distributed amongst the dough.

Divide the dough in half and take the ice cream out of the freezer to thaw slightly. Take half the dough and spread it into the bottom of the parchment-lined pan using a spatula. Lightly press it into the corners and along the edges until the entire bottom of the pan covered. Using an ice cream scoop and a spatula, spread the ice cream onto of the cookie dough layer until you get your desired thickness. Again, you want all the cookie dough covered. Place in the freezer for about an hour, or until the ice cream is completely frozen. Remove from freezer and add the remaining cookie dough on top of the ice cream. If your ice cream is still too soft (or your freezer sucks, like me) break the cookie dough into small pieces and crumble to cover the ice cream, then lightly press together with fingers or a spatula. You don't want the top too crumbly, or it will break up when you cut it. Freeze for 3-4 hours or overnight.

Once the pan is completely frozen again, remove from freezer and lift the dough out from the pan and place on a large cutting board. Cut into strips and then into bites. For best results, do this part quickly! Store in freezer.

Recipe: Funfetti Birthday Cake Ice Cream Sandwiches

This weekend (well actually Monday) was G's birthday! We ate, did a ton of walking around the city, went to the baseball game with some friends, and made and ate these ice cream sandwiches! 

I knew I wanted to make something that wasn't chocolate, was easy to share with friends, was easy, seemed pretty foolproof, and didn't require a ton of dishes and/or time. These fit all of categories and also seemed really fun/outrageous/festive. Hooray! 

(These were honestly so good that while eating the first one, I just looked at G and with my mouth filled with ice cream sandwich murmured "I made something great." He agreed.)

Funfetti Birthday Cake Ice Cream Sandwiches

Yields 18-20 sandwiches

For Funfetti Cookies:
10 tablespoons unsalted butter, room temperature
2/3 cup vegetable shortening
1 1/2 cups sugar
2 eggs
1 1/2 teaspoon vanilla
2 teaspoon baking powder
1 teaspoon salt
3 1/3 cups flour
3-5 tablespoons rainbow sprinkles or nonpareils

For Filling:
1 container of birthday cake ice cream (I used Blu's Birthday Party from Blue Bunny)
1 container of rainbow Nerds candy and Fruity Pebbles cereal, or whatever you want!

Preheat oven to 350 degrees.

Cream butter and shortening with an electric mixer. Add sugar and mix until light and fluffy. Add eggs one at a time and vanilla. In a separate bowl, lightly whisk flour, salt, and baking powder to combine. With your mixer on low, add dry ingredients to the butter/egg mixer. Using a spatula, fold in sprinkles.

Drop rounded balls of dough onto a baking sheet lined with parchment paper or a silicone baking mat. I made mine a little larger than the original recipe to get a bigger cookie, about a tablespoon and a half large. Bake 8-10 minutes or until bottoms just begin to brown. Allow cookies to cool slightly on the baking sheet, about 5 minutes, and then transfer onto a cooling rack to cool completely.

Once cookies are completely cool, match cookies of the same size. Place a baking sheet so it's flat in your freezer. Using a tablespoon or soup spoon, spoon birthday cake ice cream onto one cookie and lightly press down with another cookie. I used a ball of ice cream that was larger than a golfball, but smaller than a tennis ball, but whatever works! Use the handle of a spoon (or your finger) to smooth out the ice cream between the cookies and place on the baking sheet in the freezer. After all sandwiches are created, roll the sides of each sandwich in candy or lightly smashed cereal, pressing the pieces into the ice cream. Place back in the freezer and freeze for at least an hour to completely harden. 

So cute! :)

Mint Chocolate Icebox Pie

Let's get real for a quick second. I don't have air conditioning in my new apartment and it's taking some adjustment to get used to it. Fans are my currently my best friend. Along with sports bras. And I've turned into one of those people who doesn't want to turn their oven on because it heats up the kitchen. So I took a bunch of ice cream and froze it into a pie plate and called it an icebox pie. I know that icebox cakes usually consist of pudding, but ice cream is so much better and it's my kitchen and I can call things what I want. 

Mint Chocolate Icebox Pie

  • Mint chocolate chip ice cream, about a half a gallon, softened
  • 4-6 ice cream sandwiches
  • 20-24 Oreo cookies
  • 1 cup heavy whipping cream
  • 2 teaspoon sugar
  • 1/2 teaspoon vanilla extract
  • hot fudge or chocolate sauce, for topping.

Using a sharp knife, cut each ice cream sandwich into 5-6 triangles and fit them into the bottom of your pie plate to create the first layer. Spoon ice cream on top of the sandwiches and spread into an even layer using a spatula. Next add your Oreo cookies, gently push them into the ice cream layer in a circular pattern. Place pie plate in the freezer.

In a chilled mixing bowl, beat heavy whipping cream, sugar, and vanilla on medium-high with an electric mixer. Whisk until it forms stiff peaks and spread over the Oreo layer of the pie. Drizzle with hot fudge or chocolate sauce and place in the freezer for a minimum of an hour. When ready to serve, let the pie sit out for a few minutes before cutting.

This is a really fun dessert and looks like a lot of work with very little effort. It's sure to impress your friends!