We froze chocolate chip cookie dough to mimic ice cream, covered it in chocolate, and topped it off with whipped cream and a cherry for the best summer treat!
Prep Time20 minutesmins
Freeze Time2 hourshrs
Total Time2 hourshrs20 minutesmins
Course: Desserts
Cuisine: Cookies
Keyword: chocolate, chocolate chip, frozen treats, ice cream, no bake, sugar and cloth, sundaes
Servings: 16
Calories: 148kcal
Equipment
Silicone ice cube tray
Ingredients
1/2cupbuttersoftened
3/4cupbrown sugar
1tspvanilla extract
1tbspwater
1cupall purpose flour
1/2cupmini chocolate chips
1/2bottleSmucker’s Chocolate Magic Shell
Whipped creamto garnish
Cherriesto garnish
Instructions
Cream together the butter and sugar.
When fully blended, thoroughly mix in the vanilla extract, water, flour and chocolate chips. It might look crumbly. If so, mix and mold the dough mixture with your hands to make it less crumbly. If it still doesn’t gel together, add a little bit of water.
Stuff the mixture in a squared ice cube tray. Then, freeze for at least two hours.
Pour the chocolate magic shell over the top of the frozen dough to create a scrumptious drip effect. The chocolate will harden over anything cold.
Top with whipped cream and cherries.
Notes
Serving size is dependent on your ice tray and how large you'd like to make each mini sundae.