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edible cookie dough

no-churn cookie dough ice cream cake recipe by sugar and sparrow

June 1, 2026 · In: Cake, Featured, Ice Cream, No-Bake, Recipes, Seasonal, Summer

The BEST Cookie Dough Ice Cream Cake

This cookie dough ice cream cake turned out to be the birthday cake of my DREAMS and I’m so excited to share this recipe with you!! It’s creamy chocolate and…

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chocolate chip cookie dough cake recipe with edible cookie dough

January 28, 2025 · In: Cake, Featured, Recipes

Chocolate Chip Cookie Dough Cake

This is the ULTIMATE chocolate chip cookie dough cake featuring layers of chocolate chip cookie cake, brown sugar buttercream, and lots of chocolate chip cookie dough throughout. If you (like…

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edible cookie dough recipe

January 22, 2025 · In: Featured, Filling, Recipes

Edible Chocolate Chip Cookie Dough

I’m definitely the girl sneaking spoonfuls of cookie dough every time I make them (and simultaneously feeling nervous about the bacteria). This edible chocolate chip cookie dough is just as…

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christmas sugar cookie dough cake recipe

December 20, 2024 · In: Cake, Featured, Holiday, Recipes, Seasonal

Christmas Sugar Cookie Dough Cake

I’m definitely the kind of person who has to eat a little bit of cookie dough every time I’m baking cookies. So naturally, when I learned that there was a…

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white chocolate milk splash tutorial

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chocolate chip cookie cake recipe with vanilla buttercream border and sprinkles

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@sugarandsparrowco

EASY FUDGE BROWNIE ICE CREAM 🤎 (recipe below) the EASY FUDGE BROWNIE ICE CREAM 🤎 (recipe below) the easiest no-churn chocolate ice cream with gooey brownies + ribbons of fudge in every bite!! Even if you’ve never made ice cream before, you’ll be amazed at how easy this is to make without an ice cream maker 

🍦Full recipe at https://sugarandsparrow.com/no-churn-fudge-brownie-ice-cream/ + more no-churn ice cream recipes linked in my bio 

INGREDIENTS
2 cups (480ml) heavy whipping cream, cold
3/4 cup (4oz, 135g) semi-sweet chocolate chips
14 oz sweetened condensed milk
1/3 cup (30g) cocoa powder 
1 tsp vanilla
pinch of salt
2 cups brownie chunks (store bought or homemade) 
6 oz hot fudge sauce

INSTRUCTIONS
1. In a large chilled bowl, beat the heavy whipping cream with a hand mixer (or stand mixer w/ whisk attachment) until stiff peaks form, about 2-4 minutes. Place into refrigerator.
2. Heat the chocolate chips in the microwave in 30-second increments, stirring after each one, until melted and smooth.
3. In a separate medium bowl, whisk together the sweetened condensed milk and melted chocolate, then whisk in the cocoa powder, vanilla, and salt. 
4. Fold 1 cup of the whipped cream into the chocolate condensed milk mixture. Then, pour the chocolate mixture into the remaining whipped cream and fold together until combined. Fold in the brownie chunks. 
5. Scoop large spoonfuls of the brownie ice cream mixture into a loaf pan along with a few smaller spoonfuls of the hot fudge sauce. Use a wooden skewer or butter knife to swirl the hot fudge and create ribbons as you go. Continue adding and swirling until all of it is in the loaf pan.
6. Press the reserved brownies into the top of the ice cream, then cover with plastic wrap or aluminum foil. Freeze for 6-8 hours, after which the ice cream should be semi-firm, scoop-able, and ready to enjoy!

#nochurnicecream #brownieicecream #chocolateicecream #nobake #icecreamlover
BROWN BUTTER CHOCOLATE CHIP COOKIE BARS 🤎 (recipe BROWN BUTTER CHOCOLATE CHIP COOKIE BARS 🤎 (recipe below) These disappear in MINUTES every time and they couldn’t be easier!! Brown butter gives them the perfect rich, caramelized flavor notes and there are a few other special ingredients that make them thick, fudgy, and so irresistible.

Full recipe at https://sugarandsparrow.com/brown-butter-chocolate-chip-cookie-bars/ 

INGREDIENTS
10 Tbsp (141g) unsalted butter
1/2 Cup (100g) packed light or dark brown sugar
1/3 Cup (67g) granulated sugar
1 large egg
1 large egg yolk
2 tsp pure vanilla extract
1/2 tsp cornstarch
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 1/2 Cups (199g) all-purpose flour
1 Cup (175g) semi-sweet chocolate chips

INSTRUCTIONS
1. Add the butter into a large frying pan and cook over medium heat until the butter melts, stirring occasionally. Cook for another 2-5 minutes while stirring constantly and watching closely. Once you see little flecks of milk solids turn medium brown (without crossing over into the burnt/dark brown territory), remove from heat and transfer to a glass container.
2. Preheat the oven to 350ºF (177ºC). Grease and line an 8-inch square baking pan with a parchment paper overhang.
3. In a large bowl, combine the sugars and brown butter. Whisk in the the egg, egg yolk, and vanilla until uniform, then whisk in the cornstarch, baking soda, baking powder, and salt.
4. Fold in the flour until smooth cookie dough forms. Set aside 1/4 Cup of the chocolate chips, then fold in the remaining chocolate chips.
5. Press the cookie dough into the prepared pan in an even layer. Sprinkle the reserved chocolate chips on top and press them in, then bake for 17-20 minutes, until evenly puffed and the edges are lightly golden. It might seem soft in the middle but don’t be tempted to over-bake! 
6. Let the cookie bars cool in the pan for about 30 minutes, then transfer to a wire rack to cool completely to room temperature before slicing into squares (or enjoy warm!).

#brownbutter #cookiebars #chocolatechipcookies #dessertlover #easydessert
KEY LIME PIE CAKE 💚 everything I love about key li KEY LIME PIE CAKE 💚 everything I love about key lime pie, in layer cake form! It’s soft key lime cake filled with homemade key lime curd and buttery graham cracker crumble, frosted with tangy key lime buttercream. The IDEAL summer cake and it honestly might be better than the pie if you ask me 🙃

Get the full recipe link in my bio or at https://sugarandsparrow.com/key-lime-pie-cake/ 

#keylimepie #keylimecake #keylime #cakedecorating #layercake
LEMON RASPBERRY CAKE 🍋♥️ this cake has the dreamie LEMON RASPBERRY CAKE 🍋♥️ this cake has the dreamiest layers: soft and zesty lemon cake with raspberries baked into every bite, thick homemade raspberry filling, and lemon raspberry buttercream with the prettiest natural color 😍 
 
✨recipe linked in my bio or at https://sugarandsparrow.com/lemon-raspberry-layer-cake/
 
#lemonraspberry #lemoncake #raspberrycake #pinkcake #layercake
SALTED CARAMEL BUTTERCREAM ✨I could eat this salty SALTED CARAMEL BUTTERCREAM ✨I could eat this salty-sweet caramel frosting by the spoonful but it’s absolutely delicious on cakes, cupcakes, macarons, and more 🙌🏽 I use my homemade EASY salted caramel recipe here but you can use any salted caramel sauce that you love.⁣

✨Full recipe (including homemade salted caramel) + cake pairing suggestions are on my blog at https://sugarandsparrow.com/salted-caramel-buttercream-recipe/ 
⁣
SALTED CARAMEL BUTTERCREAM⁣
Yield: 2.5 Cups ⁣
⁣
INGREDIENTS⁣
1 Cup (226g) unsalted butter, room temperature⁣
3 1/2 Cups (420g) powdered sugar⁣
2 tsp vanilla extract⁣
1/2 Cup (120ml) salted caramel sauce, room temperature⁣
Pinch of salt⁣
⁣
INSTRUCTIONS:⁣
1. In a stand mixer fitted with the paddle attachment, whip the butter on high until it’s creamy and light in color, 5-6 minutes. ⁣
2. Turn the mixer to low and add the powdered sugar a few cups at a time, scraping down the bowl and paddle after each interval.⁣
3. With the mixer still on low, mix in the vanilla extract, salted caramel, and a pinch of salt. Continue mixing on low speed until fully combined. ⁣
⁣
#saltedcaramel #caramel #cakedecorating #frosting #buttercream

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