From our friend Jenn Cafferty of the Nourished Festival. View full video here: https://vimeo.com/526918652
Cookie Dough Batter
6 oz. cream cheese, room temperature
1 box of your favorite Goodie Girl Gluten Free Cookies, crushed
In a medium bowl, mix together the cream cheese and crushed cookies until combined.
For Cookie Dough Ice Cream
Soften ice cream and mix in small pieces of the batter.
Refreeze ice cream before serving.
For Cookie Dough Truffles and Lollipops
1 batch of Cookie Dough Batter, from above
16 oz. candy coating wafers, melted
⅓ cup sprinkles, optional
Shape the batter into 1” balls or other shapes, either by hand or using a cookie cutter.
Place the shapes on a waxed paper-lined (or Silpat) cookie sheet and freeze for 10 minutes.
Melt the chocolate in a double boiler or in the microwave. If using the microwave, start with 1 minute and stir, then continue with 30-second intervals, stirring in between, until melted.
Evenly coat each shape with chocolate and allow excess chocolate to drip off.
Place the chocolate-covered pieces on the cookie sheet and immediately add sprinkles, before the chocolate hardens.
Continue with the remaining pieces until all are coated and decorated.
Refrigerate for 1 hour or until the truffles are firm.
Store truffles in an airtight container in the refrigerator or in the freezer.
You will need something to hold the lollipops, such as a lollipop stand, or cover floral foam with aluminum foil.
Put a lollipop stick in each ball and after dipping the ball in chocolate, dip the ball in the sprinkles. Allow chocolate to harden and follow the above directions.
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