Cookie Dough Sundae Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup unsalted margarine (use the earth balance buttery sticks that are compressed canola oil), room temperature
⅔ cup light brown sugar (you can use a bit less)
½ cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 cups all-purpose flour
2 tablespoons soy milk or applesauce, plus more if needed
1 (9 ounce) package chocolate chips, or funfetti or mixed chips
For servings: Non-dairy ice cream, ice cream, sprinkles, toppings of your choice
Espresso Hot Fudge
4 ounces bittersweet chocolate, finely chopped
¼ cup pareve whipping cream
1 tablespoon light corn syrup
2 instant espresso
½ teaspoon vanilla extract
In a small bowl, over very low heat, combine chocolate, whipping cream, corn syrup, and instant espresso. Cook, stirring constantly, until smooth. Add vanilla extract and stir. Keep warm.
Salted Caramel Sauce:
1 cup sugar
1/4 cup water
3/4 cup pareve whipping cream or heavy cream
3 1/2 tablespoons unsalted margarine or butter
1 teaspoon kosher salt
Can be made up to 2 weeks ahead of time and stored in the refrigerator. Rewarm before serving.
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Directions: |
Directions:With an electric mixer, cream margarine with both sugars. Beat until fluffy and light in color, about 1 minute. Beat in vanilla and salt.
With the mixer on low, beat in flour, just until combined. Add soymilk, one tablespoon at a time, until the dough comes together and is a consistency that you like, I usually use 2 tablespoons. Stir in chocolate chips.
Hot Fudge:
To serve: In a glass or decorative cup alternate a small scoop of edible dough and non-dairy ice cream. Repeat with a second scoop of edible dough and ice cream. Drizzle with hot fudge sauce and serve immediately.
For the Salted Caramel Sauce: In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the pareve cream. The mixture will bubble. Stir in the unsalted margarine, and salt. Transfer the caramel to a dish and cool. |
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Number Of
Servings: |
Number Of
Servings:10 |
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