Mini Ice Cream Cookie Cups Recipe

Grand Prize Winning Ice Cream Cookie Recipe tops at 44th Pillsbury Bake-Off.
Jean Teller
July/August 2010

Delicious and deceptively simple to make, Mini Ice Cream Cookie Cups took top honors at the 2010 Pillsbury Bake-Off.
courtesy Pillsbury Bake-Off Contest


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The easy, make-ahead ice cream cookie cup recipe by Sue Compton, Delanco, New Jersey, won the grand prize and finished at the top of the Sweet Treats category at the 44th Pillsbury Bake-Off. It could be a fun and impressive dessert for your next gathering.

Mini Ice Cream Cookie Cups

Prep Time: 20 minutes
Start to Finish: 45 minutes

1 package (16 ounces) Pillsbury Ready to Bake refrigerated sugar cookies (24 cookies)
4 teaspoons sugar, divided
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, divided
1 1⁄2 cups vanilla bean ice cream, softened
24 fresh raspberries 

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.

Place 2 teaspoons 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. Yields 24 tartlets.

1 Serving: Calories 150 (Calories from Fat 70); Total Fat 7g (Saturated Fat 21⁄2g, Trans Fat 11⁄2g); 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: 11⁄2 Other Carbohydrate; 0 Vegetable; 11⁄2 Fat / Carbohydrate Choices: 1

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








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