ICE CREAM CUPS PLASTIC RECIPES
ICE CREAM CUPS RECIPE | MYRECIPES
Provided by MyRecipes
Yield 8 servings
Number Of Ingredients 8
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.
ICE CREAM CUPCAKES RECIPE | ALLRECIPES
Time consuming, but easy, and with hundreds of possibilities (cakes, frostings, and ice creams) -- this is sure to be a new favorite! You can easily double this recipe if they disappear! (24 cupcakes need less than 12 cupcakes worth of batter.)
Provided by footballgrl16
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Total Time 8 hours 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 24 servings
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease or line 24 cupcake or muffin cups with paper baking liners.
- Stir cake mix, water, oil and eggs in large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Drop 2 tablespoons of batter into each cupcake cup. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 8 to 10 minutes. When the cupcakes have cooled completely, cover and freeze until hard, about 4 hours.
- Spoon about 1/2 cup of the softened ice cream into each cup and gently pack it into the cup. Cover and return to the freezer until frozen, about 4 hours. Frost the cupcakes with the prepared frosting and serve.
Nutrition Facts : Calories 253.1 calories, CarbohydrateContent 35 g, CholesterolContent 35.3 mg, FatContent 11.9 g, FiberContent 0.9 g, ProteinContent 2.7 g, SaturatedFatContent 3.8 g, SodiumContent 264.7 mg, SugarContent 25.7 g
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Time consuming, but easy, and with hundreds of possibilities (cakes, frostings, and ice creams) -- this is sure to be a new favorite! You can easily double this recipe if they disappear! (24 cupcakes need less than 12 cupcakes worth of batter.)
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From allrecipes.com
Reviews 4.4
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Category Desserts, Frozen Dessert Recipes, Ice Cream Cake Recipes
Calories 253.1 calories per serving
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