Ice Cream Cookie Cups Food
COFFEE ICE CREAM COOKIE CUPS
"I'm 11 years old, have six brothers and sisters, and we're always looking for new ice cream recipes. I invented this for my sister's birthday party, and everyone had compliments and wanted more," writes Marcus Dooley from Red Oak, Texas. "I've also tried it with peanut butter cookie dough and different flavored ice creams, but I like coffee the best."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Cut into 12 slices; press onto bottoms and up the sides of greased muffin cups. , Bake until golden brown, 12-14 minutes. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze until firm, 1-2 hours. , Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits.
Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 131mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
COOKIE ICE CREAM SUNDAE CUPS
Make and share this Cookie Ice Cream Sundae Cups recipe from Food.com.
Provided by chef FIFI
Categories Frozen Desserts
Time 53m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease 18 muffin pan cups.
- Shape cookie dough into 18 balls.
- Press the cookie dough onto bottoms and spread to the sides of the muffin pan cups.
- Placw in preheated oven of 350 degrees.
- Bake 14 to 18 minutes or until golden.
- Let cool for 10 minutes, then transfer onto a wire rack.
- After cookie cups have cooled completely,top with about 1/3 cup of ice cream.
- Drizzle with ice cream topping.
- Add a dollop of whip cream and then sprinkles, finally top with a cherry.
- Watch the kids faces light up.
- Enjoy!
Nutrition Facts : Calories 282.5, Fat 10.7, SaturatedFat 4.9, Cholesterol 26.4, Sodium 174.2, Carbohydrate 44.9, Fiber 1.1, Sugar 11.3, Protein 3.1
COFFEE ICE CREAM COOKIE CUPS
I've also tried it with peanut butter cookie dough and different flavored ice creams, but I like coffee the best.
Provided by looneytunesfan
Categories Frozen Desserts
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Let dough stand at room temperature for 5-10 minutes to soften. Cut into 12 slices; press onto the bottoms and up the sides of greased muffin cups.
- Bake at 350° for 12-14 minutes or until golden brown. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze for 1-2 hours or until firm.
- Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits.
Nutrition Facts : Calories 220.2, Fat 10.4, SaturatedFat 4.1, Cholesterol 16.8, Sodium 98.2, Carbohydrate 30.1, Fiber 0.8, Sugar 5.6, Protein 2.5
COOKIE CUPS
Slightly toasted around the edges but still soft in the middle, these cookie cups made from refrigerated cookie dough will add a whole new level of fun to your next ice cream sundae bar! They can easily be made ahead of time, just fill with ice cream and drizzle with chocolate sauce for a perfect dessert.
Provided by NicoleMcmom
Time 1h30m
Yield 16
Number Of Ingredients 2
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
- Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
- Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
- Repeat process with remaining 4 cookie dough portions.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 17.4 g, Cholesterol 6.8 mg, Fat 5.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 59.3 mg
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