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Disclaimer: This post was sponsored and compensated by Clover Sonoma. As usual, all opinions are mine alone and I only work with brands that I personally enjoy and want to share with my readers.
When I was in high school, at the end of the school year, my friends and I would walk to the local confectionary, Holsten’s, and get a Duster Sundae. It was a soft, warm gooey brownie topped with ice cream, whipped cream, fudge and a cherry on top! My friends and I would man ourselves with spoons and dig in, talking about all the fun things we were going to do that summer. It became somewhat of a tradition and those trips have a special place in my heart.
This summer, I paired up with my favorite dairy and ice cream creators, Clover Sonoma, to show off a fun variation of the Duster Sundae! I made these yummy chocolate and toasted coconut cookie bars to go with Clover Sonoma’s Salted Caramel Cookie Crunch Ice Cream. Clover Sonoma has been slangin’ free ice cream at the Sonoma County Fair for over 50 years as a way to thank the locals who have supported the dairy – I love a brand that is involved with its community!
Also, can I take a quick moment and talk about how gorgeous the ice cream looks? Fun fact: the little breaks in the ice cream that you see are called bark, and when photographing ice cream, you want tons of it!
Clover Sonoma makes its ice cream with a simple recipe that starts with cream and egg yolks, making a super creamy and easy-to-scoop ice cream. I was super surprised at how easy it was to scoop the ice cream right out of the freezer! Plus, Clover Sonoma ice cream has no artificial colors, flavors or preservatives.
Make sure you serve the coconut and chocolate cookie bars sundaes while the cookie is warm! Nothing is better than a warm cookie topped with cold ice cream! You can also microwave the cookie bars for 15 seconds to warm them up if you make them ahead of time!
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Ingredients
- ½ cup unsweetened shredded coconut
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp salt
- 1/2 cup dark chocolate chips
- Clover Sonoma Salted Caramel Cookie Crunch Ice Cream
Instructions
- Pre-heat oven to 350 F. Butter and flour a 8×8 pan and set aside.
- Add shredded coconut to a small non-stick skillet and toast over medium heat, stirring continuously. Once the coconut is golden brown pour into a bowl and let cool.
- In a large bowl, whisk together melted butter, brown sugar and granulated sugar until smooth. Add egg and vanilla extract and whisk until combined.
- Add flour and salt. Mix together until well combined.
- Fold in the toasted coconut and dark chocolate chip.
- Evenly spread batter in the greased pan. Bake for 20-25 minutes. You want the edges to be golden brown and middle to be a little gooey since it will continue cooking in the hot pan when it is cooling. Cool for 10 minutes and then cut into squares. Top with a generous scoop of Clover Sonoma Salted Caramel Cookie Crunch Ice Cream. Feel free to add hot fudge and cherries to make it extra special!
