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Mini ice cream cookie cups- 2/04/12

I was watching the food channel and they were making this recipe and I though this is such a cute, fun, yummy, and easy dessert to make and they are perfect for parties.

This really easy, make-ahead recipe took home the grand prize at the 2010 Pillsbury Bake-Off so I decided I should give it a try!  The dough is store bought from Pillsbury and all I have to do is to bake the dough, melt the chocolate, coat it with nuts and it is done.... Now how easy was that?

I took this dessert to Phuc's and Nicky's birthday.  I put the mini cups on a large plate and left it there for the guests to fill it with their favorite ice cream.

This is a great dessert to bring at a large party because they are little two bite size treats which will give a chance for the guests to sample a bunch of other treats.  Again, don't fill these until ready to serve!

When ready fill it with Ice cream and top it with a fresh raspberry!

How cute is this.  Kids really enjoy this little treat.

 

Preparation work..

Ingredients:

1package (16 oz) Pillsbury Ready to Bake! refrigerated sugar cookies (24 cookies)

2 teaspoons sugar

1/3 cup Chopped almonds, finely chopped

1/2 cup semi-sweet chocolate chips

24 fresh raspberries

1 1/2 cups vanilla bean ice cream or any flavor of your choice

Equipment: mini muffin molds

Optional: 1/4 cup Red Raspberry Jam

Butter your mold  and Place 1 cookie dough round in each muffin cup.

Take each cookie dough and roll it into a ball.

Preheat the oven at 350 degrees and bake 15 to 20 minutes or until golden brown.

Take the tip of a wooden spoon (I did not have one so I used a bottle stopper) and carefully press into center of each cookie to make 1-inch-wide indentation.

Keep making indentations into the cookies and make it as large as possible to leave room for the ice cream.

Cool completely in pan, about 20 minutes

Meanwhile, in small bowl, mix almonds and  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.

Next, coat it with almond mixture. Place almond side up on cookie sheet with sides.

Optional: Spoon 1/2 teaspoon jam into each cup.

When ready to serve spoon ice cream into cups, using small cookie scoop or measuring tablespoon. 

 

Filed as: Cake/cookies

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