Ingredients
For the Shake
- ¾ cup whole milk or your favorite plant milk
- ½ pint Ben & Jerry’s® Chocolate Chip Cookie Dough ice cream or Non-Dairy
- 2 tablespoons hot fudge sauce, plus extra for garnish
- 2 tablespoons caramel sauce, plus extra for garnish
- Ben & Jerry’s® Chocolate Chip Cookie Dough Chunks (or Vegan Chocolate Chip Cookie Dough Chunks)
- Chocolate curls for garnish
For the Burnt Caramel Whipped Cream
- ½ cup sugar
- 1 tablespoon plus ¼ cup water
- 1 cup heavy cream or your favorite plant-based cream
- 1/8 teaspoon vanilla
Instructions
- First, make the burnt caramel whipped cream topping. Combine ½ cup sugar and 1 tablespoon water in a small 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 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, ½ 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 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.
