Cookie Dough Shake With Burnt Caramel Whipped Cream
- Total Yield:
- 2 cups
Gather all your ingredients.
First, make the burnt caramel whipped cream topping. Combine ½ cup sugar and 1 tablespoon water in a small sauce pan and place over medium low heat for approximately 5 minutes. When the sugar comes to a boil do not stir. Pull the pan from the heat when the mixture is a rich brown color and carefully add ¼ cup of water. Let cool in the pan for 5 minutes and then carefully pour the caramel syrup into a heat proof glass measuring cup or bowl and place in the fridge approximately 1 hour to cool completely.
Add 2 tablespoons of the cooled burnt caramel syrup and 1/8 teaspoon of vanilla to the heavy cream (or your favorite plant-based cream alternative) in a bowl and whip until it forms stiff peaks.
To make the shake, place the milk, 1/2 pint of Ben & Jerry’s Chocolate Chip Cookie Dough ice cream or Non-Dairy, hot fudge sauce, and caramel sauce in a blender.
Blend until smooth.
To assemble the shake, rim a tall glass with the hot fudge sauce, pour the shake into the glass, top with the burnt caramel whipped cream, place Ben & Jerry’s Chocolate Chip Cookie Dough Chunks (or Vegan Chocolate Chip Cookie Dough Chunks) along the rim, and garnish with a drizzle of caramel sauce and chocolate curls. Enjoy!
Like chips and dip, but for dessert! Dip holiday cookies, pretzels, graham crackers, and more in this euphoric cookie dough dessert dip.
They’re cool and refreshing, and totally customizable! Dress yours up with nuts, fruit, and all the fancy drizzles you can handle.