Cookie Crumble Sundae Recipe
Make Cookie Crumble Sundae Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Crumble Sundae
Method
Place the 3 chocolate chip cookies in a resealable plastic bag. Seal the bag, then use a rolling pin or the bottom of a heavy cup to crush the cookies into a mix of coarse crumbs and small chunks (about 1/4–1/2 inch pieces). Transfer the cookie crumbs to a small bowl. Stir in the melted unsalted butter (1 tsp) and the pinch of sea salt to help the crumbs bind slightly and to brighten flavor. If using nuts, fold in 1–2 tablespoons chopped toasted nuts now. Set aside.
Warm the hot fudge and caramel sauces so they pour easily: microwave each in separate microwave-safe bowls for 15–20 seconds, stir, and heat in additional 10-second bursts until warm but not boiling (total about 30–45 seconds per sauce depending on power). Alternatively, heat gently in a small saucepan over low heat, stirring until smooth. Keep warm.
If you are using canned whipped cream, have it chilled and ready. If making fresh whipped cream, whip 1 cup heavy cream (not listed - if making fresh, use heavy cream) with 1–2 tablespoons sugar to soft peaks in a chilled bowl. (Note: This recipe lists whipped cream as an ingredient; use store-bought or make fresh as preferred.)
Place a sundae glass or bowl on your workspace. Add a couple of large spoonfuls (about 2 tablespoons) of the cookie crumble into the bottom of each of two serving glasses to create a crunchy base. Spoon 2 scoops of vanilla ice cream into each glass, pressing gently so the scoops sit on the crumble layer. Drizzle about 2 tablespoons of warmed hot fudge over the ice cream in each serving, followed by about 2 tablespoons of warmed caramel sauce.
Add another layer of cookie crumble (about 1–2 tablespoons) over the sauces, then add the remaining 2 scoops of vanilla ice cream (1 scoop per serving if making two; adjust if serving more). Drizzle another 1–2 tablespoons of hot fudge and caramel over the top of the ice cream scoops so each sundae has a generous ribbon of both sauces.
Top each sundae with a generous dollop of whipped cream (about 1/4 cup per serving). Sprinkle the remaining cookie crumbs and the optional mini chocolate chips or chocolate shavings over the whipped cream. If using nuts, sprinkle any leftover chopped toasted nuts on top. Place a maraschino cherry on each sundae. If desired, add a tiny pinch of flaky sea salt over the caramel for contrast.
Serve immediately while the sauces are warm and the ice cream is firm. Provide spoons and napkins—enjoy the crunch and creamy contrast of the Cookie Crumble Sundae.