![]() ![]() I’ve always thought cashew butter tastes like straight up cookie dough and cake batter combined. *Grill up one of these dishes for dad this weekend before the milkshake dessert –> Grilled BBQ Short Ribs or Rosemary Garlic Flank Steak with Blackberry Sauce* The maple pecan chocolate chip cookies immediately reminded me of my dad and his beloved butter pecan and I knew blended with some vanilla ice cream and cashew butter they’d make a creamy, decadent treat not only any dad would like on his special day but anyone, gluten-free or not, would be down for sipping this summer. When I saw Udi’s had new soft baked cookies (the best!) in their product line up, I knew some kind of summer treat had to go down with them. Such a weird flavor to be attached to in my opinion when novelties like cookie dough, fudge swirls, peanut butter, caramel and all the other (better than butter pecan) options exist but hey, to each their own I guess. My dad is a butter pecan ice cream guy through and through. *This chocolate chip cookie milkshake recipe is sponsored by partner, Udi’s Gluten Free. With Father’s Day right around the corner and the hot weather finally making an appearance in New York, I figured it was time for another one. They’re never my go-to order at a ice cream place and I kind of forget they exist (much like floats) but when I recently re-made this roasted strawberry basil milkshake, I was reminded of their creamy goodness and perfection in the world of ice cream treats. Milkshakes aren’t something I think about a lot. This chocolate chip cookie milkshake is made with maple pecan gluten-free cookies, coconut milk and cashew butter for a creamy cookie dough tasting treat! ![]()
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