Salted Caramel Coconut Cookie Sundae
By nicole Bowman
Your liver works around the clock to keep you healthy. It deserves some extra love, and so do you! Kick back with this delicious Salted Caramel Coconut Cookie Sundae. No need for a special occasion.
CanPrev’s Milk Thistle Liposomal comes in a coconut caramel flavour and delivers potent antioxidant benefits that have protective and regenerative effects on the liver. Savour this sundae, knowing it’s not at the expense of your liver; it’s for the benefit of it.
Servings
2
Prep Time
7 hours
Ingredients
Coconut Ice Cream
- 1 can coconut whipping cream
- 1 can condensed coconut milk
- 10 small cookies, crushed
- 1 tsp vanilla extract
Cookie Options
- Double chocolate brownies
- Graham crackers
- Chocolate chip cookies
- Almond macaroons
Salted Caramel Sauce
- ¼ cup maple syrup
- Pinch of Himalayan pink salt
- 2 tbsp Milk Thistle Liposomal
Directions
Coconut Ice Cream
- In a medium bowl, whip coconut whipping cream with a stand or hand mixer. Beat until light and fluffy.
- Add condensed coconut milk and vanilla extract into the mixture. Whip again until well combined.
- Gently stir in crushed cookie pieces, distributing evenly.
- Pour mixture into an airtight container and freeze for 6 to 7 hours.
Salted Caramel Sauce
- Shortly before serving, combine maple syrup, Milk Thistle Liposomal, and Himalayan pink salt in a glass. With a spoon, mix well.
- Scoop and serve Sundae mix as desired. Drizzle salted caramel sauce over coconut ice cream to garnish.
- Serve frozen, and enjoy!
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Meet the Creator
Meet the Creator
nicole Bowman
BASc Human Nutrition
As a fitness and health enthusiast, Nicole combines her background in Human Nutrition with her passion for cooking to create delicious treats with functional benefits.
