Mini ice cream cookie cups- 2/04/12
I was watching the food channel and they were making this recipe and I though this is such a cute, fun, yummy, and easy dessert to make and they are perfect for parties.
This really easy, make-ahead recipe took home the grand prize at the 2010 Pillsbury Bake-Off so I decided I should give it a try! The dough is store bought from Pillsbury and all I have to do is to bake the dough, melt the chocolate, coat it with nuts and it is done.... Now how easy was that?
I took this dessert to Phuc's and Nicky's birthday. I put the mini cups on a large plate and left it there for the guests to fill it with their favorite ice cream.
This is a great dessert to bring at a large party because they are little two bite size treats which will give a chance for the guests to sample a bunch of other treats. Again, don't fill these until ready to serve! |
When ready fill it with Ice cream and top it with a fresh raspberry! How cute is this. Kids really enjoy this little treat. |
Preparation work..
Ingredients: 1package (16 oz) Pillsbury Ready to Bake!™ refrigerated sugar cookies (24 cookies) 2 teaspoons sugar 1/3 cup Chopped almonds, finely chopped 1/2 cup semi-sweet chocolate chips 24 fresh raspberries 1 1/2 cups vanilla bean ice cream or any flavor of your choice |
Equipment: mini
muffin molds Optional: 1/4 cup Red Raspberry Jam |
Butter your mold and Place 1 cookie dough round in each muffin cup. |
Take each cookie dough and roll it into a ball. |
Preheat the oven at 350 degrees and bake 15 to 20 minutes or until golden brown. |
Take the tip of a wooden spoon (I did not have one so I used a bottle stopper) and carefully press into center of each cookie to make 1-inch-wide indentation. |
Keep making indentations into the cookies and make it as large as possible to leave room for the ice cream. |
Cool completely in pan, about 20 minutes |
Meanwhile, in small bowl, mix almonds and 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate. |
Next, coat it with almond mixture. Place almond side up on cookie sheet with sides. Optional: Spoon 1/2 teaspoon jam into each cup. When ready to serve spoon ice cream into cups, using small cookie scoop or measuring tablespoon. |
Filed as: Cake/cookies