Hey everyone! I’m so happy to have Laura from Short and Sweet Moments here today sharing a delicious dessert recipe!
My husband and I recently took a trip to Seattle where we enjoyed a scrumptious sushi dinner complete with one of the most amazing desserts we’ve ever eaten. Vanilla ice cream wrapped up in chocolate cookie dough graced our dessert plates, then filled our stomachs to the brim while filling our minds with very pleasant thoughts. I came away from that meal determined to replicate the deliciousness, and today, I share the magic with you!
I began with a cookie dough recipe from my trusty cookbook. I chose to omit eggs and baking soda since I wasn’t baking the dough. Omitting the eggs also makes the dough safer to eat raw. I also added a bit more flour so that the dough would be more dry and easier to roll out.
Once the dough was mixed up I refrigerated it for 30 minutes so that the dough would be stiff.
Then I placed a piece of wax paper on the counter and smushed the cookie dough out. Once I had a fairly nice sized square of dough, I put a second piece of waxed paper on top of the dough, and then I used a rolling pin to smooth out the dough. (note: I recommend using mini chocolate chips in your dough as it makes the dough thinner. The regular size chocolate chips make it so that your dough does not roll out very thin and makes the dough too thick, in my opinion, anyway!). You may want to gently peal a bit of your dough back to see how much it sticks to the waxed paper. If it only sticks a bit, that’s okay, but if the waxed paper is pulling off clumps of dough, you may want to mix in more flour to make your dough more dry.
Once you are satisfied with the thin or thickness of your dough and it’s rolled out smoothly, peal up the second layer of waxed paper.
You can make whatever size square of dough you want. Mine was about approximately 10×10.
Once my dough was nicely rolled out, I scooped out vanilla ice cream and made a line of scoops along the dough.
The next part is a little bit tricky, you need to bring up both ends of the waxed paper so that the dough comes up and around the ice cream. Then using your hands, press everything together into a nice firm roll.
Since my dough size was 10 inches high, I had enough dough in my square to make two rolls. I simply used a knife to separate my first roll from the remaining dough. Then I made a second roll using the same method (note: pictures are from the second roll, so that’s why you don’t see the remaining dough from the first roll).
Once I separated my dough, I used my fingers to pinch the top of the roll together. Then I rolled the dough around in waxed paper so that everything got tightly sealed. Don’t worry if the waxed paper sticks a bit to the cookie dough when you peal it off.
Then I wrapped my finished rolls up in plastic wrap and placed them in the freezer. Allow them to be in the freezer for about an hour so that the rolls can freeze up and get hard.
When you are ready for dessert, pull the rolls out of the freezer, cut, and serve immediately since the ice cream will quickly melt! You may want to trim off the ends since the ends will be a bit unruly and then save the ends for midnight snacking. I used a meat knife to cut through my rolls because they are really hard to cut through. Be careful when cutting!
These rolls are a really fun twist on sushi rolls, they are easy to make, and they will leave your family or guests ooing and awwing over your creativity!
Cookie Dough Recipe-adapted from the cookbook “America’s Test Kitchen Family Cookbook”. The original recipe is entitled Thick and Chewy Triple Chocolate Cookies. But I didn’t feel like adding in the third chocolate, so this is just a double chocolate chip cookie dough.
2 cups all-purpose flour (you may want to add a 1/2 cup extra to make the dough drier)
1/2 cup cocoa powder
3/4 tsp. salt
2 tsp vanilla extract
2 tsp instant coffee
10 TB unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
12 oz semisweet chocolate chips (I recommend using mini chocolate chips).
Mix all ingredients together and refrigerate.
Makes approximately 2-3 10″ rolls
Laura blogs at shortandsweetmoments.com where she shares her journey of learning to stress less and live in God’s grace as she cares for herself and her family.
