Mini Ice Cream Cookie Cups

MILLION-DOLLAR WINNER! An easy make-ahead recipe is a fun and impressive dessert for your next gathering.

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Servings 24

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( 965 ) Ratings

965 Ratings

5 Stars

4 Stars

3 Stars 14%

2 Stars 20%

1 Stars 21%

Member Reviews ( 308 )

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Bake-Off® Contest 44, 2010

Sue Compton

Delanco, New Jersey

ingredients 7
Prep Time 20 min
Total Time 45 min

Ingredients

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

4: teaspoons sugar

1/3: cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped

1/2: cup Hershey’s® semi-sweet chocolate baking chips

1/4: cup Smucker’s® Seedless Red Raspberry Jam

1 1/2: cups vanilla bean ice cream, softened

24: fresh raspberries

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Directions

1 Heat oven to 350°F. 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.
2 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.
3 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.
4 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.
5 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.
6 Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.

EXPERT TIPS

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Expert Tips

Prepare cookie cups through step 5 omitting jam. Store covered up to two days at room temperature. When ready to serve, fill with jam, ice cream and top with raspberry.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tartlet

Calories: 140
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 55mg; 55%;
Total Carbohydrate: 19g; 19%
(Dietary Fiber 0g 0% Sugars 13g 13% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Century

report Posted Nov. 11, 2012 1:15 PM

These cookie tarts make fantastic one-bite desserts and are delicious when lemon curd is the filling plus whipped cream on top. Am 90 and this easy cookie tart is so much easier than making from scratch and the lemon curd is made easily in micro oven. Enjoy all the input.

gram00001

report Posted May. 15, 2012 10:46 AM

I acnnot believe all the whiners here! If you don't like it don't make it again...........simple enough

gloriaprice

report Posted Oct. 28, 2011 11:18 AM

Because I wanted this for more of a dessert rather than an appetizer I made them in regular muffin cups. I used two cookie balls and had to cook them a little longer than called for. Since most of the kids don't like nuts or raspberry jam I dipped mine in differnt toppings, crushed butterfingers, crushed oreo's, crushed nestleys crunch bars. Instead of raspery jam I put a few crumbs of whatever I dipped the outer edge in and then topped it with a little chocolate syrup then scooped the ice cream in and topped it with chocolate syrup and a few of the crushed crumbs. Was a huge hit.

gloriaprice

report Posted Oct. 28, 2011 11:09 AM

These were a big hit at our family Sunday dinner. I made them in the big muffin cups so it would make a little more. I put two cooked round instead of one in the muffin cups and had to cook them a little longer. I dipped them in chocoloat then dipped some in butterfinger crumbs, oreo crumbs and Nestle Cruch crumbs, since there are a lot of children and our family dinners and they don't like nuts. The kids and adults raved about them. There were simple to make and a lot of fun. I will diffinatley make them again.

brewerlina

report Posted Aug. 21, 2011 4:12 PM

Took these to a girls night out and everyone loved them !!