8 OZ ICE CREAM CUPS RECIPES

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ICE CREAM CUPS RECIPE | MYRECIPES



Ice Cream Cups Recipe | MyRecipes image

Provided by MyRecipes

Yield 8 servings

Number Of Ingredients 8

¼ cup butter or margarine, softened
½ cup firmly packed brown sugar
2 eggs
¼ cup all-purpose flour
Pinch of salt
½ cup finely chopped pecans
1 teaspoon vanilla extract
Vanilla ice cream

Steps:

  • Cream butter in a medium mixing bowl; gradually add sugar, beating well. Add eggs; beat well. Stir in flour, salt, pecans, and vanilla.
  • Drop batter by 2 tablespoonfuls, 3 inches apart (2 cookies on each baking sheet), onto greased and floured baking sheets.
  • Bake at 325° for 10 minutes or until browned. Immediately remove cookies from baking sheet, and shape over outside of eight inverted 6-ounce custard cups. Let cool. Carefully unmold pecan crisp cups from outside of each custard cup.
  • Place a scoop of ice cream in each cup. Top with Caramel Sauce, and serve immediately.

PEANUT BUTTER CUP ICE CREAM 8 | JUST A PINCH RECIPES



Peanut Butter Cup Ice Cream 8 | Just A Pinch Recipes image

Peanut Butter Cup Ice Cream combines creamy peanut butter, sugar, cream, milk, and Peanut Butter Cups to make a delicious ice cream treat!

Provided by @MakeItYours

Number Of Ingredients 8

¾ cup creamy peanut butter
¾ cup sugar
2 cups heavy cream
2 cups whole milk
1 teaspoon vanilla extract
Mix-ins:
1 ½ cup miniature Reese’s Peanut Butter Cups, quartered

Steps:

  • Beat the peanut butter, sugar, milk and vanilla with a mixer or immersion blender until blended and creamy, about 5 minutes. 
  • Add cream, blending until combined.
  • Pour the mixture into the ice cream maker and freeze according to the manufacturer's instructions.
  • When the ice cream is almost completely set, add the mix-ins.
  • For firmer ice cream, transfer ice cream to a freezer-safe container and freeze for 4 to 6 hours.

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