ICE CREAM CUPS RECIPES

Steps:

• Preheat the oven to 350 degrees . In a medium bowl, whisk together the egg whites and sugar until the sugar is dissolved. Whisk in the flour and vanilla, then whisk in the melted butter.
• Spoon 2 tablespoons of batter onto each half of a parchment-paper-lined 12-by-16-inch baking sheet. Using the back of a spoon, spread each mound of batter evenly into a 6-inch circle.
• Bake the cookies until golden-brown, about 8 minutes; meanwhile, invert 2 small bowls on a work surface. Slide the parchment paper (with the cookies) onto the countertop and let cool for 5 seconds. Working quickly and using a metal spatula, drape the cookie over the inverted bowl to form an upside-down cup. Repeat with the remaining cookie; if the cookie has set, return to the oven for 10 seconds to soften. Repeat with the remaining batter to make 4 more cookies.

Steps:

• Preheat oven to 350°. Prepare brownie batter according to box instructions. Spray a 12-cup muffin tin with cooking spray. Fill each hole two-thirds full with brownie batter. Bake until a toothpick inserted in the center comes out with moist crumbs, 20 to 22 minutes. Immediately upon coming out of the oven, use the bottom of a shot glass to make a well in each brownie. Let cool 15 minutes. Add a scoop of ice cream to each brownie, then top with chocolate sauce and sprinkles.