Ice Cream Sundae with fudge and sugar cookie dipped in chocolate and RollinGreens Chorizo ME’EAT topped with a maraschino cherry and chocolate sauce.
Serves 1 person
Ingredients
For Chorizo ME’EAT
- 1 Bag RollinGreens Chorizo
- 2 cups water
- 2 T olive oil
- 2 tsp vinegar
For the Cookie
- 1 sugar cookie
- ¼ cup of milk chocolate chips
- ½ tsp avocado oil
For Ice Cream
- 1-pint vanilla ice cream
- 2 tbsp fudge
For the Toppings
- 2 tbsp chocolate sauce
- 1 maraschino cherry
Instructions
- For the Chorizo ME’EAT, bring 2 cups water, olive oil and vinegar to a boil in a medium pot or pan. Reduce heat to medium low.
- Add the entire contents of the Chorizo ME’EAT and stir well.
- Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
- For the Cookie, in a double boiler, add chocolate chips and oil and stir until chips melt. Dip half of cookie into the melted chocolate and then sprinkle bits of chorizo onto the chocolate and place cookie onto a plate and refrigerate until cools.
- For the ice cream, remove ice cream from freezer and allow it to soften to scoop. Pick out your favorite ice cream bowl and heat fudge and place fudge into bowl first. Scoop of ice cream on top of the fudge.
- For the toppings, place the cookie on the backside of the scoop of ice cream and finish the dish with the maraschino cherry and drizzles of chocolate sauce.
-Enjoy Chef Ko
