Eggless cookie dough ice cream sandwich bites with a better ratio of cookie dough to ice cream.
Eggless Cookie Dough Ice Cream Bites
by Jessie Daye
Ingredients
- ¼ cup white sugar
- ½ cup packed light brown sugar
- 1 ½ cups old fashioned rolled oats
- 1 ¼ sticks unsalted butter room temp (*not melted)
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup semisweetminichocolate chips
- 1 cup vanilla ice cream
Method
- Add white sugar, brown sugar, rolled oats, salt, and vanilla to a blender and blend until you have a super fine mixture. **There will be a slight grainy texture to the dough because we are using rolled oats instead of flour.
- Add softened butter and blend one more time. Add mixture to a bowl and fold in mini chocolate chips. Scoop into individual balls and refrigerate for 30 minutes.
- Using two pieces of parchment paper, flatten out your cookie dough balls and add a small scoop of ice cream to the center. Use the parchment paper to fold the dough back around the ice cream and gently roll into a ball. Freeze for 2 hours or until ready to eat.**Tips: If making without ice cream, simply refrigerate dough in an airtight container and snack on it as you please.
- Using two pieces of parchment paper, flatten out your cookie dough balls and add a small scoop of ice cream to the center. Use the parchment paper to fold the dough back around the ice cream and gently roll into a ball. Freeze for 2 hours or until ready to eat.
- **Tips: If making without ice cream, simply refrigerate dough in an airtight container and snack on it as you please.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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