Bake-Off® Contest 44, 2010
Delanco, New Jersey

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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  • prep time 20 min
  • total time 45 min
  • ingredients 7
  • servings 24
 

Ingredients

1
package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies (24 cookies)
4
teaspoons sugar
1/3
cup chopped walnuts, finely chopped
1/2
cup semi-sweet chocolate baking chips
1/4
cup seedless red raspberry jam
1 1/2
cups vanilla bean ice cream, softened
24
fresh raspberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Watch the Video

Here’s a hot idea – cool off with bite-size cookies and ice cream. We love the 2010 Bake-Off® Contest winner: Mini Ice Cream Cookie Cups.

Nutritional information

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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:
1
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2010
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