Choco-Coco-Nut Mini Ice Cream Pies

(16)
  14 reviews
  • 20 min prep time
  • 4 hr 30 min total time
  • 4 ingredients
  • 12 servings

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
1/3
cup hot fudge topping
1/3
cup roasted chopped almonds
1
cup coconut ice cream

Directions

  1. 1 Heat oven to 350°F. Grease or spray each of 12 regular-size muffin cups. Remove cookie dough from pouch; cut dough into 12 slices. Firmly press 1 slice in bottom and up side of each muffin cup. Bake 9 to 11 minutes or until golden brown. Cool completely, about 1 hour.
  2. 2 Spoon 1 teaspoon hot fudge into each cup; top with 1 teaspoon chopped almonds. Divide ice cream evenly among cups. Freeze uncovered until firm, about 3 hours.
  3. 3 Let stand at room temperature 5 minutes before serving. Garnish with remaining hot fudge and almonds.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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