Enjoy my twist on an ice cream sundae! This is one of those vegan cookie recipes that you won’t be able to stop eating.
- 1 Pack of Sweet Loren’s Chocolate Chunks Cookie Dough *
- 1 Pint of NadaMoo Vanilla Bean Ice cream *
- Vegan Butter
- Strawberry Compote – Make Before Hand* (Click Here For Recipe)
* = See Notes
Pre Heat. Set your oven to 325° F
Butter Your Pan. Get a muffin pan and butter it before using.
Cookie Dough. Open your cookies and put them into your muffin pan. Place one cookie dough in each of the circles.
Bake. Set your tray in the oven and set a timer for 13 mins.
Icecream Mixture. While the cookies are baking we will get our strawberry compote and vanilla bean ice cream. Mix some strawberry compote into your ice cream pint and set it back into the freezer. (Save some strawberry jam for your topping.)
Cool Down. Once the timer goes off, remove your cookies from the oven and set them aside – cookies continue to bake as they cool. (I would say come back for them in 10 minutes.)
Plate. Now that our cookies have cooled down, get a knife and gently wiggle around the corners popping the cooking out of the muffin pan.
Assemble. Place as many as you’d like on a plate, add a scoop of our vanilla-strawberry ice cream on top. Finish with some more strawberries on top and enjoy!
I prefer Lorens Chocolate Chunk Cookie Dough for this recipe, but you can also use Lorens Sugar Cookie Dough and Fudgy Brownie Cookie Dough.
I buy both the cookie dough and the NadaMoo ice cream from Whole Foods Market, or Publix Supermarket.
If you’d like to elevate this dish you can drizzle some chocolate over the top.
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