Growing up in Arizona has turned me into an ice cream addict, especially during the summer months. There’s nothing like cooling off with a bowl of ice cream on a scorching summer day. My usual flavors include dark chocolate and peanut butter, but I decided to change it up and incorporate fresh elements in this sundae.
Let’s break down the layers of this sundae:
- Speculoos Cookie crust: I rarely incorporate processed food into my baking, but when I do, you can bet it’ll be Speculoos cookies. I became addicted to these cookies when I started traveling for work. How could I turn away free cookies on the plane? When I use Speculoos cookies at home, I love the Trade Joe’s brand.
- White Chocolate: This serves two purposes: flavor and preventing the cookies from getting soggy. If you spread the raspberry sauce directly onto the cookie, then the cookies will become soggy within a few days.
- Raspberry Sauce: The tartness from the raspberries helps to balance the sweetness in this dessert. You could experiment with other berries to change up the flavors. I’m sure it would be delicious!
- Vanilla bean ice cream: Top it off with a scoop of vanilla bean ice cream. If you’re feeling fancy, you could add an extra drizzle of raspberry sauce or crushed cookies!
Mini Raspberry & White Chocolate Cookie Sundaes
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Loading...These mini sundaes are sure to satisfy any sweet tooth. The tart raspberries balance the sweetness of the cookie and ice cream. You’ll be coming back for more!
Ingredients
- Cookie Crust:
- ¼ cup butter, room temperature
- ¼ cup (48g) brown sugar, packed
- 2 tbsp (24g) granulated sugar
- 2 egg yolks
- 2 tbsp (30ml) milk
- 1 tsp pure vanilla extract
- ¾ cup (90g) all purpose flour
- ¼ tsp salt
- ¼ tsp baking soda
- ⅓ cup Speculoos cookie crumbs, finely ground (I used Trader Joe’s brand)
- ½ tsp cinnamon
- Raspberry Sauce:
- 6 oz raspberries
- 1 tbsp (12g) granulated sugar
- 1 ½ tsp (4g) tapioca starch
- 2 tbsp water
- ⅓ cup (80g) white chocolate chips, melted*
- 1 pint of vanilla bean ice cream
Instructions
Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius) and line an 8x11 inch baking pan with parchment paper.
In the bowl of a stand mixer with the paddle attachment (or using a hand mixer), cream the butter and sugar for 1 minute. Add the egg yolks, milk, and vanilla. Beat another minute, making sure to scrape down the sides of the bowl.
In a separate medium-sized bowl, mix the flour, salt, baking soda, cookie crumbs, and cinnamon.
Add the dry ingredients to the wet and mix until just combined. The batter will be sticky.
Spread the batter into the prepared pan and bake for 35 minutes, or until golden brown.
Remove from the oven and let it cool for 10 minutes.
While the cookie bars are cooling, prepare a baking sheet by lining it with parchment paper.
Use a 2-inch circle cookie cutter to cut the bars, and set the circles on the lined baking sheet.
Raspberry Sauce:
While the cookie is baking, add the raspberries, sugar, tapioca starch, and water to a small saucepan. Cook on medium heat, mashing the berries while it cooks.
Once the mixture comes to a boil, let it cook for another minute.
Take the pan off the heat and pour the mixture through a fine sieve into a bowl. Save the juice and discard the seeds & chunks.
Set the juice aside to cool completely.
Assembly:
Once the cookie circles have cooled for an hour, start melting the white chocolate in a small saucepan on the stove or in the microwave.
Spread about 1 ½ tsp of white chocolate on top of each cookie circle, getting as close to the edge as possible.
Once all the cookies have been coated with a layer of white chocolate, place the baking sheet in the fridge for 15 minutes to let the white chocolate harden.
Remove the baking sheet from the fridge and spread 1 tsp of raspberry sauce on each.
Once you’re ready to eat, place one scoop of vanilla bean ice cream on each circle and enjoy immediately!
Notes
* Make sure you’re using good quality white chocolate
- Save the leftover cookie pieces to sprinkle on your mini ice cream sundaes
- Only place ice cream on the cookies that you plan to eat immediately. The cookies with white chocolate & raspberry sauce can be stored in the fridge (up to 1 week) until ready to eat.
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