The perfect treat for a Jurassic Park movie night! This is a bonus Jurassic Park recipe to pay homage to the scene where Hammond eats melting ice cream while his grandchildren are in peril out in the theme park.
I had leftover Dinosaur Fossil Cookies after my Jurassic Park party so I decided to make myself a little Jurassic Park Sundae. Why not! I used a t-rex toy to stamp little dinosaur tracks onto buttery sugar cookies. I originally made these cookies for my Dino Dig Cups but they are just as tasty paired with ice cream!
If you’ve never made my Hot Fudge Sauce before, you’re in for a treat. I always have a jar in my fridge! It lasts for months so it’s the perfect thing to have on hand for last minute guests. Ice cream with homemade hot fudge sauce is always a hit with my friends!
This recipe looks long but of course, I already had the hot fudge and cookies on hand so it took no time at all to put this sundae together.
Chocolate ice cream
Hot fudge sauce, recipe follows
Dinosaur Fossil Cookies, recipe follows
- Bake dinosaur fossil cookies.
- Make hot fudge sauce.
- Spoon chocolate ice cream into bowls. Top with hot fudge sauce, Dinosaur Fossil Cookies, and green sprinkles.
Dinosaur Fossil Cookies
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1 large egg
1 Tbsp vanilla extract
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
- In a large bowl or stand mixer, cream together butter and sugar on high. Mix in egg and vanilla extract. Add flour, baking powder, and salt and mix just until combined.
- Divide dough in half and flatten into disks. Wrap each disk with plastic wrap and refrigerate for 1-2 hours.
- Preheat oven to 350 degrees. On a floured surface, roll portions of dough out to about 1/4″ thickness. Use a small round cookie cutter to cut out cookies, then use a dinosaur toy to “stamp” a fossil impression onto each round. Bake on an ungreased cookie sheet for 7-9 minutes, let cool for one minute on the cookie sheet, then remove from sheet and cool completely.
Dark Chocolate Hot Fudge Sauce
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened dark cocoa powder
5 oz semi-sweet Ghirardelli chocolate, finely chopped, divided
2 Tbsp unsalted butter
1 tsp good vanilla extract
- Combine the cream, corn syrup, sugar, cocoa, and 3 oz chocolate in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted.
- Remove from heat and stir in butter, vanilla extract, and remaining chopped chocolate, stirring until smooth.
- Cool for about fifteen minutes before ladling over ice cream to give the sauce a chance not thicken. You can keep the leftovers in a jar in the fridge for several months.