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Celebration Pinwheels

Hi!

Have you ever eaten cookie dough and cake batter together? If you haven’t you definitely should, it is SO good! Those are the leading flavors of these Celebration Pinwheels. The cookie dough is on the outside and then the inner part is cake batter ice cream! These tasty pinwheels are great for birthdays, parties, and summer dessert on a hot day. If you like cookie dough and cake batter then you are going to love these Celebration Pinwheels.

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We start by making the cake batter ice cream. In a small bowl whisk together egg yolks and sugar until light and fluffy. Set aside.

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In a saucepan heat together heavy cream and yellow cake mix.

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Bring to a boil stirring often. Oh, I want to mention – this is going to thicken up quite a bit before you ever even add the eggs! So, if yours seems thick that is normal.

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Remove from heat and whisk some of the cake mix mixture into the egg yolks.

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Whisk the all of the egg yolks mixture into the saucepan.

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Return to heat, stir and cook about 5 more minutes.

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Remove from heat and stir in vanilla. Chill and then freeze in an ice cream maker according to manufacturer’s directions.

 

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Meanwhile, make the cookie dough. In the bowl of an electric mixer beat together butter, sugar, brown sugar, milk, and vanilla.

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Beat in flour and salt.

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Beat in the mini chocolate chips until well combined.

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Line an 18 x 11 inchish pan with parchment paper; make sure you have a good amount of parchment overhanging the pan.

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Press the cookie dough into the bottom of the pan, it should make a fairly thin layer. I just pressed it in with my hands.

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Once your cake batter, ice cream is frozen spoon it onto the cookie dough.

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Spread the ice cream over the cookie dough, this will also be a thin layer.

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Remove the cookie dough from the pan using the parchment paper and set it on your counter. Use the parchment paper to help you roll the pinwheel up.

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Wrap the resulting log up well in parchment and then in plastic wrap. Freeze, until very hard.

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Cut the log into 1-inch slices using a bench scraper or sharp knife.

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Place the pinwheels on a sheet pan lined with parchment and freeze until ready to serve.

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See, it was pretty easy and the results are amazing! I’m sure everyone you serve these Celebration Pinwheels to will be very impressed. Cookie dough+cake batter+frozen = awesome celebration dessert! Enjoy, making and eating these wonderful Celebration Pinwheels. Oh, I almost forgot, the Cake Batter Ice Cream is really good on it’s own if you just want to make the ice cream.

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Celebration Pinwheels
Author: 
 
Celebration Pinwheels: cake batter ice cream and eggless cookie dough rolled up together in an epic pinwheel! Fabulously creamy cake batter ice cream with lovely cookie dough. What could be better?
Ingredients
  • For the Cake Batter Ice Cream:
  • 6 egg yolks
  • ½c. sugar
  • 2½c. heavy cream
  • ¾c. yellow cake mix
  • 1t. pure vanilla extract
  • For the Cookie Dough:
  • 1c. butter, soft
  • ½c. sugar
  • 1c. brown sugar, packed
  • 3T. milk
  • 1t. pure vanilla extract
  • 2½c. flour
  • ¼t. salt
  • ⅔c. mini chocolate chips
Method
  1. For the Cake Batter Ice Cream:
  2. Whisk the egg yolks and ½c. sugar in a small bowl until light and fluffy. Set aside.
  3. In a saucepan bring the heavy cream and cake mix to a boil, stirring often.
  4. Whisk a small amount of the cake mix mixture into the egg yolks.
  5. Whisk the egg yolk mixture back into the saucepan.
  6. Return to heat, cook and stir 5 minutes.
  7. Remove from heat and stir in 1t. vanilla.
  8. Chill and freeze in your ice cream maker according to manufacturers directions.
  9. For the Cookie Dough:
  10. While the ice cream in the ice cream maker, work on the cookie dough.
  11. In the bowl of an electric mixer beat together soft butter, ½c. sugar, brown sugar, milk, and 1t. vanilla.
  12. Beat in flour and salt. Lastly, beat in the mini chocolate chips.
  13. Line an 18 x 11½ inch pan with parchment paper, leaving a large overhang.
  14. Press the cookie dough into the bottom of the pan with your hands.
  15. Once the ice cream is frozen spread it over the cookie dough.
  16. Remove the cookie dough from the pan using the parchment paper. Roll up starting with a long side.
  17. Wrap the cookie dough log in parchment paper and plastic wrap. Freeze until hard.
  18. Use a bench scraper or sharp knife to cut the log into 1-ich slices. Place on a sheet pan and freeze until ready to serve.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)

Name Credit To: Elise Banks

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