Candy Glass Ice Cream Cups Recipe By Tasty

CEREAL ICE CREAM CUPS RECIPE BY TASTY

Steps:

• Lightly grease a 6-cup nonstick muffin tin with nonstick spray.
• In a large pot, melt the butter over medium heat. Add the marshmallows and stir until completely melted and combined with the butter. Stir in the cereal until well coated.
• Divide the cereal mixture into 6 equal portions and roll into balls. Flatten each ball into a disc, then gently press each disc into a cup of the prepared muffin tin. Press the bottom of a small glass into each cup to pack the mixture slightly against the bottom and up the sides of the molds. Let cool to room temperature, about 20 minutes.
• When ready to serve, remove the cereal cups from the muffin tin and scoop the ice cream into the cups.
• Enjoy!

WHITE CHOCOLATE ICE CREAM CUPS RECIPE BY TASTY

Steps:

• In a heatproof medium bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
• Working one at a time, pour ¼ cup (60 ml) of the melted white chocolate into a silicone muffin mold. Carefully tilt the mold in a circular motion so the chocolate comes all the way up to the edge, without overflowing. If any chocolate spills over the mold, simply wipe it clean with a damp paper towel. Let any excess chocolate drip back into the bowl of melted chocolate. Set the filled cup on a baking sheet and repeat with the remaining molds and melted chocolate. Freeze the cups for at least 30 minutes, until solid.
• Gently peel the silicone molds away from the top of the chocolate cups and push up from the bottom to release the cups. If the chocolate starts to soften, immediately return to the freezer for 5-10 minutes to reharden. Set the chocolate cups on a tray and return to the freezer until ready to use.
• When ready to serve, scoop the ice cream into the white chocolate cups.
• Enjoy!