MINI ICE CREAM CUPS RECIPES

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MINI ICE CREAM COOKIE CUPS RECIPE BY THE DAILY MEAL STAFF



Mini Ice Cream Cookie Cups Recipe by The Daily Meal Staff image

An easy make-ahead recipe is a fun and impressive dessert for your next gathering.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 2010.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.

Total Time 44 minutes59S

Yield 24

Number Of Ingredients 7

1 package (16 ounce) pillsbury ready to bake! refrigerated sugar cookies (24 cookies)
4 teaspoon sugar
1/3 cup chopped walnuts, finely chopped
1/2 cup semi-sweet chocolate baking chips
1/4 cup seedless red raspberry jam
1 1/2 cup vanilla bean ice cream, softened
24 fresh raspberries

Steps:

  • Heat oven to 350 degrees F.
  • Spray 24 mini muffin cups with Crisco Original No-Stick Cooking Spray.
  • Place 1 cookie dough round in each muffin cup.
  • Bake 15 to 20 minutes or until golden brown.
  • Place 2 teaspoons of the sugar in small bowl.
  • Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation.
  • Cool completely in pan, about 20 minutes.
  • Meanwhile, in small bowl, mix walnuts and remaining 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, then into walnut mixture.
  • Place walnut side up on cookie sheet with sides.
  • In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted.
  • Spoon 1/2 teaspoon jam into each cup.
  • Freeze cups about 5 minutes or until chocolate is set.
  • Spoon ice cream into cups, using small cookie scoop or measuring tablespoon.
  • Top each cup with fresh raspberry; serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 124 calories, SugarContent 10 g, FatContent 6 g, CarbohydrateContent 16 g, CholesterolContent 7 mg, FiberContent 0.7 g, ProteinContent 2 g, SaturatedFatContent 2 g, SodiumContent 77 mg

MINI ICE CREAM COOKIE CUPS : RECIPES : COOKING CHANNEL ...



Mini Ice Cream Cookie Cups : Recipes : Cooking Channel ... image

Cooking Channel serves up this Mini Ice Cream Cookie Cups recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Categories     dessert

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 24 tartlets

Number Of Ingredients 7

1 (16-ounce) package Pillsbury(R) Ready to Bake!(TM) refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 cup walnuts, finely chopped
1/2 cup semi-sweet chocolate baking chips
1/4 cup seedless red raspberry jam
1 1/2 cups vanilla bean ice cream, softened
24 fresh raspberries

Steps:

  • Heat the oven to 350 degrees F. Coat 24 mini muffin cups with nonstick cooking spray. Place 1 cookie dough round in each mini muffin cup. Bake 15 to 20 minutes or until golden brown.
  • Place 2 teaspoons sugar in small bowl. Dip the end of a wooden spoon handle in the sugar and carefully press into the center of each cookie to make a 1-inch wide indentation. Cool completely in the muffin pan, about 20 minutes. 
  • Meanwhile, in small bowl, mix the chopped walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave the chocolate chips, uncovered, on High 30 to 60 seconds, stirring after 30 seconds, until smooth. 
  • Run a knife around the edges of the cups to loosen and gently remove from pan. Dip the rim of each cup into the melted chocolate, and then dip the edges into the walnut mixture. Place the cookie cups walnut-side up on cookie sheet with sides. 
  • In another small microwavable bowl, microwave the jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
  • Spoon the ice cream into cups, using a small cookie scoop or measuring tablespoon. Top each cup with a fresh raspberry and serve immediately.

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