It’s my half birthday! So I made myself some Cookie Dough Rugelach topped I Love Ice Cream Cakes! This post is sponsored by I Love Ice Cream Cakes. All opinions are my own. It’s summer! And summer = ice cream. It’s just science. In fact, July is National Ice Cream month! You don’t have to tell me twice, but you can if you like. Mmm ice cream cake.
My birthday is in January, and growing up in Connecticut that often meant a cold, snowy birthday. Whomp. But I wanted a rainbow themed pool party in the sun, gosh darn it! I’m not one to settle when it comes to birthdays, so I like to celebrate my half birthday too. I even had my Bat Mitzvah in the summer! (Pink taffeta and a baby blue suit works better in warm weather.) Happy half birthday month to me (yes, I’m that guy). Pass the cake, please!
You can’t have a half birthday pool party without ice cream cake, right? Isn’t that the rule? Growing up that meant classic original Carvel®. A layer of vanilla ice cream, a layer of chocolate ice cream, lots of cookie crunchies and a whipped cream frosting. So good, y’all.
I love that these cakes are a canvas for awesomeness and ready to go. I topped mine with a blue glitter Mazel Tov, a few extra rainbow sprinkles (just try and stop me) and homemade Cookie Dough Rugelach! Yes, ma’am. Because it’s my half birthday and I’ll do what I want. P.S. You can get your own I Love Ice Cream Cakes at your local supermarket.
I got the mini 8-inch round but you do you.
There are so many things to celebrate during summertime (I’ll share a few more big things soon!) But whether it’s an epic half birthday or a casual BBQ, bring ice cream cake topped with rugelach and thank me later.
These cookies are super easy to make too. It’s my classic rugelach dough with mini chocolate chips, stuffed with chocolate chip cookie dough and magic, and topped with rainbow sprinkles. Perfection!Instant party! We all scream for…
Check out that cross-section of ice cream goodness.
Ready for my close-up.
- ½ cup of sugar, plus more for sprinkling
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 2 sticks cold unsalted butter, cut into chunks
- 8 oz cream cheese, cut into chunks
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
- ½ cup mini chocolate chips
- ½ cup of your favorite chocolate chip cookie dough (store-bought or homemade works)
- Rainbow sprinkles (optional)
- 2 egg yolks and 1 teaspoon water, whisked, for egg wash
- In a food processor, pulse together sugar, salt and flour. Add cold butter and cream cheese chunks in the food processor and pulse just until combined. You should have a crumbly dough. Then add in sour cream, vanilla and mini chocolate chips. Pulse just until combined into a clumpy dough. Do not overmix. It's totally okay if the chips get broken up a bit.
- (If you don't have a food processor, let butter and cream cheese come to room temperature. With a stand or hand mixer with beater attachment, cream together butter, cream cheese and sugar just until light and fluffy, about 2 minutes. Then add in sour cream, vanilla and mini chooclate chips and combine. Lastly, add in flour and mix just until combined. This method will lead to a chewier, puffier rugelach vs. the flakier cookie with cold ingredients.)
- Lightly flour a clean surface and dump dough onto the surface. Divide the dough into four equal sized balls (I use a scale) and flatten each into a disk. Dough will be slightly sticky. Wrap each disk in saran wrap and chill for two hours or ideally overnight. It also freezes well for up to 2 months.
- Roll out each ball into a 9 inch circle on a lightly floured surface into a circle, keeping the other balls in the fridge until you are ready for them. Make sure to use enough flour to prevent sticking.
- Cut the circle into 12 triangles like a pizza. On the wide end of each triangle, place ½ teaspoon of cookie dough and squish flat. Be careful not to over-fill or the cookies will spread, but still be delicious.
- Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral. Place cookies on a parchment lined cookie sheet, and freeze for 30 minutes to prevent spreading. Repeat with other balls.
- Pre heat oven to 350 F.
- Brush rugelach with egg wash, sprinkle with more sugar and sprinkles and bake for 25 minutes or until golden. Cool for 5 minutes on the cooking sheet and then finish cooling on cooling rack.
- Eat as is or use to decorate your I Love Ice Cream Cake!
This post is sponsored by I Love Ice Cream Cakes. All opinions are my own. Thanks for supporting WJWE!