This wonderful ice cream sauce resembles caramel but tastes just like cookie dough!
I’ve recently been re-inspired by my Cookie Dough Lover’s cookbook. The photos are fun to browse through, and obviously the treats are fun to eat. I had about half a cup of heavy cream left in the refrigerator and wanted to use it up before one of my marathon work trips across the country.
As I flipped through the cookbook, I came across a cookie dough sauce that sounded really tempting. It only made 1 cup and used ingredients that I already had in my pantry. As an added bonus, it only required half a cup of heavy cream. Perfect!
It was really, really hard not to dive my face right into this sauce. I taste-tested a little sample of it as I was cleaning out the saucepan. And yes, it really does taste like liquid cookie dough. Something about the golden syrup gives it an extra cookie-like flavor.
Feel free to drizzle this on top of your ice cream, sundaes, brownies and other desserts. Or be like me and just enjoy it with a spoon!
Cookie dough sauce
Ingredients
- ½ cup light brown sugar packed
- ¼ cup (½stick) unsalted butter
- ½ cup heavy cream
- 2 Tablespoons golden syrup can substitute with dark corn syrup if needed
- Pinch salt
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan set over medium heat, mix together the brown sugar, butter, heavy cream, golden syrup and salt. Keep stirring until the mixture comes to a low boil.
- Turn the heat down to low and continue to stir until the sauce thickens, about another 3-5 minutes.
- Take the pan off the heat and stir in the vanilla. Allow to cool almost to room temperature before serving. You can store this in an airtight container and keep it in the refrigerator. You may want to microwave or heat it up before serving.
Did I miss where the butter gets added?
Author
Omg – I completely left it out of the instructions! Melt the butter with the brown sugar in the first step. Sorry about that!
Hi, kept in a bottle in the fridge, how long will this last for? I want to make it as a present for someone.
Author
Hi Hannah – since the process is similar to making caramel, I’d think it would last about 3 weeks stored in the refrigerator.
where are the chocolate chips???
Author
The chocolate chips aren’t actually in the sauce itself. You can sprinkle it on top of the sauce if you like. Or, you could try adding them into the sauce after it’s fully cooled so they don’t melt. I haven’t tried this myself, so if you do, please let me know how it turns out.
Hi Eva, what would happen if you add an egg? Would it be better to bake it ? I’m trying to mix the idea of a pecan pie texture with this cookie dough sauce. I’m not sure how the egg and cream will react and impact the outcome, bc there is no cream in pecan pie. What do you think ? I want it to still be saucey but maybe more eggy, like in a pecan pie. It’s going to go on a pizza dough with chocolate chips.
Author
Hi Nina – I’m not sure, honestly. I don’t think that adding an egg to this (and baking it) will result in a good texture.