Red Velvet Cookie Dough Bites

Spooning cookie dough straight from the tube is one of our most cherished childhood memories. Mom warning against eating raw cookie dough… not so much. In honor of our inner kid, we got creative in the kitchen and created a totally mom-approved Cookie Dough Ice Cream Bites recipe! 

 

 

No late-night grocery store runs needed here. Using common kitchen ingredients already in your pantry you’ll be able to craft these bites of doughy goodness. Since some time is required to let the mixture freeze, this recipe makes the perfect choice for a date night at home. Work together and have fun while following the steps for your Red Velvet Cookie Dough Bites. Pop a movie in while the dough hardens and as soon as the credits roll just check back in and prepare to enjoy!

 

For a casual Valentine’s Day date, skip dinner reservations and crowded restaurants for the comfort of snuggling under a blanket and sharing these delectable bites that you can say you made together!

 

 

Follow along with our step-by-step video below!

 

Ingredients

• 1/2 cup butter, cut 

• 1/2 cup granulated sugar

• 1 teaspoon vanilla

• 2/3 cup red velvet cake mix

• 2/3 cup flour

• 4-8 tablespoons of water as needed (we used 6)

• 1 pint of Enlightened Vanilla ice cream

• Optional (but encouraged): white chocolate chips

 

Directions

(Cookie Dough Layers)

1. Cream together the butter and sugar until light and fluffy (about 3 minutes).

2. Add all remaining ingredients to the mixture. To make dough sticky add water as needed.

3. Sprinkle white chocolate chips on top and fold into mixture.

4. Put mixture into fridge while working on bites (20-25 minutes).

(Bites)

1. Line an 8X8-inch baking pan with parchment paper and make sure the parchment paper extends well beyond the pan. This will allow you to easily lift and move your dough after it’s frozen.

2. Split your dough, flattening half into an even layer in the pan.

3. Once the first layer is complete, place another layer of parchment paper on top, extending beyond the pan once again. Lightly coat the parchment paper with nonstick cooking spray, then press the remaining half of the dough into another even layer.

4. Fold the overhanging parchment over the dough and freeze for at least an hour (or they can remain frozen for several days if you’re cooking ahead of time).

5. Use the overhanging parchment strips to lift the top layer of cookie dough out of the pan.

6. Pour a softened Enlightened Vanilla pint atop one layer of frozen cookie dough. Use a silicone baking spoon (or any ol’ spoon will do) to spread your ice cream evenly.

7. Carefully use the parchment paper edges to place the remaining layer of cookie dough on top of the ice cream. Once positioned, gently press it into the ice cream.

8. Cover the pan and freeze for a minimum of 2-3 hours. If you have time, we’ve found that about 6 hours yields the best results.

9. Remover from freezer. Using a long, sharp knife slice the cookie dough ice cream bites into squares.

10. Enjoy!

 

Looking for even more Enlightened flavors?

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