Cookie Dough Ice Cream Bites Recipe By Tasty

Steps:

• Preheat oven to 350˚F (175˚C).
• Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria.
• In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated.
• Add the baked flour and mix, and gently fold in chocolate chips.
• Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour.
• In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
• Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired.
• Freeze for 3-4 hours.
• Enjoy!

Steps:

• Spread out softened ice cream on a wax paper lined baking tray. Cover with wax paper and press down to evenly spread and smooth. Freeze overnight.
• Remove ice cream from tray, peel off the wax paper and cut into bite size squares. Return to the freezer until ready to dip.
• Microwave 2 cups (350 grams) of chocolate chips with ½ cup (100 grams) coconut oil for 90 seconds, stopping to stir every 30, until melted and smooth. Allow chocolate mixture to come to room temperature.
• Mix in rice cereal.
• Working quickly and in small batches, coat ice cream cubes in chocolate mixture and return to the freezer to harden up.
• Enjoy!

Steps:

• Preheat oven to 350˚F (180˚C).
• For the Base Dough, evenly spread flour out on a baking tray and bake for 5 minutes.
• In a large bowl, mix flour, sugar, butter, vanilla, milk, and salt until combined evenly.
• Refrigerate mix for 30 minutes.
• Separate dough into 4 sections
• For the Chocolate Chips, add one section of dough in a large bowl, mix in the chocolate chips and mini chocolate chips until combined.
• For the Cookies and Cream, crush sandwich cookies in plastic bag until evenly separated.
• Place crushed sandwich cookies into a large bowl, and add in one section of dough mixing until combined.
• For the Peanut Butter Chocolate, add chocolate candies, chocolate peanut butter cups, and peanut butter, into a large bowl with one section of dough and mix until combined.
• For the Triple Chocolate Chunk, add melted chocolate into a large bowl with the last section of dough and mix until evenly combined and consistent color.
• Add the chocolate chips and white chocolate chips, then mix until combined.
• Enjoy!

Steps:

• In a large bowl, mix together brown sugar and softened butter.
• Mix in vanilla extract and milk until well-combined.
• Add flour and salt, and continue mixing until you've reached a dough-like consistency.
• Spread the "dough" mixture evenly on the bottom of a parchment-lined 9 × 9 inch (22 x 22 cm) pan.
• Sprinkle about half of the chocolate morsels over the dough so that they are evenly distributed, and then press the morsels into the dough with a sheet of parchment paper.
• Scoop softened ice cream on top of the dough mixture, and spread evenly.
• Freeze overnight or until frozen.
• In a small bowl, melt the remaining chocolate morsels with coconut oil until smooth.
• Lift ice cream out using the parchment, then cut into an 8 x 8 inch (20 x 20 cm) grid.
• Evenly coat each piece with the melted chocolate.
• Place back in the freezer for 30 minutes.
• Enjoy!

Steps:

• Pinch off small pieces of cookie dough; place on a greased baking sheet. Cover and freeze. , Meanwhile, preheat oven to 350°. In a bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 15x10x1-in. baking pan. Bake 11-15 minutes or until set. Cool on a wire rack. Break into small pieces and set aside. , For ice cream, in a small saucepan, heat half-and-half to 175°; stir in sugar until dissolved. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Pour into a large bowl., In a blender, combine cream, vanilla and cream cheese; cover and process until smooth. Stir into half-and-half mixture. Cover and refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions (mixture will be very soft). (Refrigerate remaining mixture until ready to freeze.) , For each batch, in a large bowl, layer a third of the ice cream, some of the cookie dough pieces and crust mixture; repeat layers twice. Swirl ice cream. Freeze 2-4 hours before serving.

Steps:

• In a mixing bowl, beat the butter and sugars until creamy. Add the caramel, vanilla, and milk and mix again. Slowly beat in the flour until a dough forms.
• Roll the cookie dough into 40 balls. Place a ball on top of 40 pretzel twists. Top with another pretzel twist and press down gently.
• Place the chocolate melting chocolate in a microwave safe bowl and heat 30 seconds. Stir and repeat until melted. Dip half of each pretzel bite into the chocolate. Place on a wax paper lined baking sheet to dry.
• After the bites have set up, melt the white chocolate the same way. Dip the other side of the pretzel bites in the white chocolate. Place on the wax paper lined tray and top with sprinkles. Keep in a sealed container on the counter for a few days. Refrigerate if keeping longer.

Steps:

• In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Stir in vanilla and water. Mix in the flour until well blended. Shape into a loaf or log, and freeze for 1 to 2 hours.
• Cut into small chunks, and mix into softened ice cream. Freeze for 15 minutes or until firm before serving.

Steps:

• Start the cookie dough by creaming together the sugars and the butter until smooth.
• Stir in the vanilla and the milk.
• Stir in the flour and add the chocolate chips.
• Pour the cookie dough out on a long strip of wax paper or plastic wrap; wrap like a log and freeze until hardened (usually at least an hour).
• Start the ice cream by creaming the eggs and sugar together in a medium saucepan; heat on low stirring constantly until 160 degrees then remove from heat and allow to cool.
• Pour the cooled egg mixture into the ice cream maker; add the rest of the ingredients for the ice cream and follow the directions to make the ice cream.
• After the cookie dough has hardened, cut or crumble the cookie dough into small pieces.
• Once the ice cream has thickened like soft serve ice cream (but not hardened completely), stir in the cookie dough chunks.
• Finish ripening the ice cream in the freezer and then serve.