SMALL 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.

VANILLA COOKIE ICE CREAM CUPS | RACHAEL RAY IN SEASON



Vanilla Cookie Ice Cream Cups | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 54 minutes

Prep Time 30 minutes

Cook Time 24 minutes

Number Of Ingredients 5

2 egg large whites
1 cup plus 1 tablespoon sugar
6 tablespoons flour
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter

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.

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This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy treat that rivals what you can get at a premium ice cream shop. —Peggy Woodward, Taste of Home Senior Food Editor
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