Mini Ice Cream Cookie Cups
Recipe created by Sue Compton
This easy, make-ahead recipe took home the grand prize at the 2010 Pillsbury Bake-Off®! Grab an ice cream scoop, and try this million-dollar dessert for yourself.
Servings: Makes 24 tartlets
Ingredients
Directions
Prep Time: 20 minutes
Start to Finish: 45 minutes
Heat oven to 350°. 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. Store in freezer; let stand at room temperature 5 minutes before serving.
Smucker's and Smucker's Toppings are registered trademarks of The J.M. Smucker Company.
®Crisco is a trademark of The J.M. Smucker Company.
Fisher and Chef's Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, Illinois, 60123-7820.
Bake-Off is a registered trademark of General Mills ©2010.
Hershey's® is a registered trademark of The Hershey Company, Hershey, Pennsylvania, 17033.
Start to Finish: 45 minutes
Heat oven to 350°. 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. Store in freezer; let stand at room temperature 5 minutes before serving.
Smucker's and Smucker's Toppings are registered trademarks of The J.M. Smucker Company.
®Crisco is a trademark of The J.M. Smucker Company.
Fisher and Chef's Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, Illinois, 60123-7820.
Bake-Off is a registered trademark of General Mills ©2010.
Hershey's® is a registered trademark of The Hershey Company, Hershey, Pennsylvania, 17033.
Nutritional Information
1 Serving: Calories 150 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 1 1/2g); Cholesterol 0mg; Sodium 60mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 12g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000-calorie diet.
*Percent Daily Values are based on a 2,000-calorie diet.
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