I used Eat Pastry's amazingly dreamy vegan cookie dough two ways for this epic sundae: for the cookie bowl as well as the chocolatey cookie dough truffles piled on top.
Ingredients
2 14 oz containers Eat Pastry Cookie Dough, chilled
1 pint vegan ice cream (I used the So Delicious Very Vanilla Cashewmilk) 😋
8 oz semisweet vegan chocolate, chopped
cooking spray
dried uncooked beans (or pasta)
vegan chocolate chips (optional)
Directions
Before getting started, preheat the oven to 350°F so it is ready to go for the cookie bowls later on.
First, make the cookie dough truffles. Start with one chilled container of cookie dough and roll teaspoon-sized balls of cookie dough. Place them on a cookie sheet and into the freezer. This will help the truffles to keep their cute round shape.
Now onto melting the chocolate. Place the chopped semisweet chocolate into a microwaveable bowl, preferably glass so you can see the chocolate as it melts. Microwave the chocolate on 50% power for 30 second intervals, stirring in between the intervals with a heatproof spatula until it is completely melted. Most importantly, try your best to refrain from drinking the whole bowl of chocolate.
Take the cookie dough balls out of the freezer and dip them one by one into the melted chocolate, using the spatula to roll them around and make sure they are completely coated. Using a fork, scoop up the truffle without poking it, and tap the truffle-bearing fork on the edge of the bowl until the excess chocolate drips down through the prongs. Gently slide the truffle back onto the cookie sheet, using a toothpick if needed. Repeat the process until all of the truffles are coated. Place the cookie sheet back into the freezer. Now you have made truffles and you should feel quite proud of yourself!
Next, get out the second chilled container of cookie dough. Divide it into 8-10 balls of dough, depending on how thick you want the bowls to be. On a cutting board or nonstick surface, flatten the balls of dough until they are roughly round in shape. Spray a muffin tin with a generous amount of cooking spray and place the flattened dough into each well, pressing it along the sides to form the bowls. To keep the bowls nice and flat to allow maximum room for ice cream, place a small piece of parchment paper into each "bowl" and fill with dried uncooked beans (or pasta). Bake for 20-30 minutes until completely crisp and golden brown. These may require extra time depending on your oven. Allow the bowls to cool for at least 10 minutes before carefully attempting to remove them from the pan.
Finally, fill your beautiful cookie bowl with vegan ice cream of your choosing, top with some bits of your homemade cookie dough truffles, and serve! Feel free to add chocolate chips, vegan marshmallows, nuts, etc. until you feel you've reached sundae stardom. Enjoy!
2 14 oz containers Eat Pastry Cookie Dough, chilled
1 pint vegan ice cream (I used the So Delicious Very Vanilla Cashewmilk) 😋
8 oz semisweet vegan chocolate, chopped
cooking spray
dried uncooked beans (or pasta)
vegan chocolate chips (optional)
Directions
Before getting started, preheat the oven to 350°F so it is ready to go for the cookie bowls later on.
First, make the cookie dough truffles. Start with one chilled container of cookie dough and roll teaspoon-sized balls of cookie dough. Place them on a cookie sheet and into the freezer. This will help the truffles to keep their cute round shape.
Now onto melting the chocolate. Place the chopped semisweet chocolate into a microwaveable bowl, preferably glass so you can see the chocolate as it melts. Microwave the chocolate on 50% power for 30 second intervals, stirring in between the intervals with a heatproof spatula until it is completely melted. Most importantly, try your best to refrain from drinking the whole bowl of chocolate.
Take the cookie dough balls out of the freezer and dip them one by one into the melted chocolate, using the spatula to roll them around and make sure they are completely coated. Using a fork, scoop up the truffle without poking it, and tap the truffle-bearing fork on the edge of the bowl until the excess chocolate drips down through the prongs. Gently slide the truffle back onto the cookie sheet, using a toothpick if needed. Repeat the process until all of the truffles are coated. Place the cookie sheet back into the freezer. Now you have made truffles and you should feel quite proud of yourself!
Next, get out the second chilled container of cookie dough. Divide it into 8-10 balls of dough, depending on how thick you want the bowls to be. On a cutting board or nonstick surface, flatten the balls of dough until they are roughly round in shape. Spray a muffin tin with a generous amount of cooking spray and place the flattened dough into each well, pressing it along the sides to form the bowls. To keep the bowls nice and flat to allow maximum room for ice cream, place a small piece of parchment paper into each "bowl" and fill with dried uncooked beans (or pasta). Bake for 20-30 minutes until completely crisp and golden brown. These may require extra time depending on your oven. Allow the bowls to cool for at least 10 minutes before carefully attempting to remove them from the pan.
Finally, fill your beautiful cookie bowl with vegan ice cream of your choosing, top with some bits of your homemade cookie dough truffles, and serve! Feel free to add chocolate chips, vegan marshmallows, nuts, etc. until you feel you've reached sundae stardom. Enjoy!