Save It An indulgent dessert featuring layers of chewy cookie dough bars, creamy vanilla ice cream, rich chocolate sauce, and crunchy toppings. This sundae is perfect for satisfying any sweet tooth.
I first made this sundae for a family birthday, combining homemade cookie bars and classic ice cream favorites. Everyone loved piling on their favorite toppings and it became an instant crowd-pleaser.
Ingredients
- Unsalted butter: 1 cup (225 g), softened
- Light brown sugar: 1 cup (200 g), packed
- Granulated sugar: 1/2 cup (100 g)
- Vanilla extract: 2 tsp
- Large eggs: 2
- All-purpose flour: 2 1/2 cups (310 g)
- Salt: 1/2 tsp
- Baking soda: 1 tsp
- Semi-sweet chocolate chips: 2 cups (340 g)
- Vanilla ice cream: 1 quart (950 ml)
- Chocolate sauce: 1/2 cup (120 ml), warmed
- Chopped pecans or walnuts: 1/4 cup (30 g, optional)
- Whipped cream: for topping
- Maraschino cherries: for garnish
Instructions
- Prepare baking pan:
- Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33 cm) baking pan with parchment paper.
- Cream butter and sugars:
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients:
- Beat in the vanilla extract and eggs, one at a time, until well combined.
- Mix dry ingredients:
- In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in chocolate chips:
- Fold in the chocolate chips gently.
- Bake the bars:
- Spread the dough evenly into the prepared pan. Bake for 18 to 20 minutes, until golden brown and set.
- Cool and cut:
- Cool the pan completely, then cut into bars.
- Sundae assembly:
- Place a cookie dough bar in each bowl. Top with a scoop of vanilla ice cream, drizzle with warm chocolate sauce, sprinkle with nuts if desired, and finish with whipped cream and a cherry.
Save It My kids love to help assemble these sundaes after dinner, and it has become a weekend treat we look forward to together.
Variations
Swap the vanilla ice cream for chocolate or cookie dough flavor, or try different types of nuts or sprinkles for a fun twist.
Storage Tips
Baked cookie bars can be stored in an airtight container for up to 3 days. Assemble sundaes just before serving.
Serving Suggestions
Set up a sundae bar so everyone can add their own toppings, such as crushed cookies, fresh berries, or caramel sauce.
Save It This cookie dough sundae is a guaranteed hit—rich, fun, and simple to make for any celebration or movie night.
Recipe FAQs
- → How do I keep cookie dough bars soft?
Store bars in an airtight container and avoid overbaking for a chewy texture. Let bars cool fully before cutting.
- → Can I prepare the bars ahead of time?
Yes, the bars can be baked and stored for up to three days. Assemble sundaes just before serving for freshness.
- → What are suitable nut-free alternatives?
Skip nuts or replace with crunchy toppings like sprinkles or crushed cookies for added texture without allergens.
- → Is it possible to use different ice cream flavors?
Absolutely. Chocolate, cookie dough, or even caramel ice cream add new flavor dimensions to this dessert.
- → Can I use gluten-free flour?
Swap the all-purpose flour for a gluten-free blend to accommodate dietary needs. Check other ingredients for allergens.
- → What’s the best chocolate sauce to use?
Use a good-quality chocolate sauce, warmed slightly before drizzling. Homemade or store-bought options work well.