Cookie Dough Ice Cream Bites

By srumbel

A golden oreo cookie crust filled with a homemade cookie dough ice cream complete with egg-free bites of cookie dough. This dessert is created into mini bite-sized desserts.
from chelseasmessyapron.com

Ingredients

• Crust
• 1 pkg Vanilla Sandwich Cookies (~30 cookies)
• 6 tbsp. butter
• Cookie Dough Bits
• 1/4 + 2 tbsp. brown sugar
• 1/4 cup butter, softened
• 1/2 cup all-purpose flour
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• 3 tbsp. mini chocolate chips
• Filling
• 4 ounces cream cheese
• 1 can (14 oz) sweetened condensed milk
• 1-2 tsp. vanilla extract (depending on flavor preference)
• 1 container (8 ounces) cool whip (can sub heavy cream)

Preparation

Step 1

Line three* mini muffin tins with paper liners and set aside.
Combine all of the cookies in a food processor or blender. Process or blend until the cookies are fine crumbs. Mix the crumbs with 6 tablespoons of melted butter and stir until a thick dough-like consistency is formed.
Press the crumbs into the bottom of each paper liner in the mini muffin tin.

To make the cookie dough bits, combine the brown sugar and butter. Beat together and add in the flour, salt, and vanilla. Beat until combined and then stir in the mini chocolate chips. If the dough is too crumbly add a tiny bit of milk. Form small balls of cookie dough onto a plate and set in the freezer.
While the cookie dough is hardening, take a large bowl and place the softened cream cheese in the bowl. Beat for about 30 seconds with hand mixers or in a stand mixer. Slowly add in the sweetened condensed milk while mixing. Add in your taste preference of vanilla extract. Once everything is well mixed (make sure to scrape down the sides), fold in the cool whip until all combined.
Remove the cookie dough balls from the freezer and chop the pieces into tiny pieces. Fold in these cookie dough pieces with the filling mixture and spoon on top of the cookie crust in the muffin tin.
Freeze for at least 8 hours or overnight. Return to the freezer if there are leftovers. These are very melty desserts and will need to stay in the freezer as much as possible!

Notes
*This recipe makes approximately 36 cookie dough ice cream bites. If this is too much, you can halve the recipe or make larger ice cream cups in a regular sized muffin tin. I used a mini muffin tin that had the capacity for 12 ice cream bites.