COOKIES AND CREAM CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Crush 15 of the cookies into fine crumbs. Add the melted butter, then mix to combine. Press some of the crumbs into each cup of a 12-cup muffin pan. Set aside.
- Break up 6 more of the cookies into chunks. Mix the softened ice cream with the broken-up cookies. Spoon some of the ice cream mixture into each cup of the muffin pan. Crush the remaining 2 to 3 cookies into crumbs and sprinkle over the cups.
- Freeze until firm, then remove from the muffin pan and place in resealable plastic bags or other airtight containers.
COFFEE ICE CREAM COOKIE CUPS
"I'm 11 years old, have six brothers and sisters, and we're always looking for new ice cream recipes. I invented this for my sister's birthday party, and everyone had compliments and wanted more," writes Marcus Dooley from Red Oak, Texas. "I've also tried it with peanut butter cookie dough and different flavored ice creams, but I like coffee the best."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Cut into 12 slices; press onto bottoms and up the sides of greased muffin cups. , Bake until golden brown, 12-14 minutes. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze until firm, 1-2 hours. , Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits.
Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 131mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
ICE CREAM COOKIE SANDWICH RECIPE
Ice Cream Cookie Sandwich Recipe made with chewy chocolate chip cookies and homemade banana ice cream. Delicious ice cream sandwich cookies flavored with banana rum!
Provided by Jenn
Categories Dessert
Time 30m
Number Of Ingredients 18
Steps:
- Hand whisk together all purpose flour, bread flour, baking soda, and salt in a medium bowl. Set aside.
- Beat together softened butter and brown sugar in the bowl of a stand mixer with paddle attachment or large mixing bowl with hand held mixer. Beat until fluffy 2-3 minutes.
- Add eggs, vanilla, and Banana Rum Cream mix again until incorporated. Scrape sides and bottom of bowl with rubber spatula as needed.
- Mixing on low speed slowly spoon in flour until just combined.
- Fold in chocolate morsels with a wooden spoon or spatula.
- Place cookie dough in fridge for 20 minutes to chill.
- Line two cookies sheets with parchment paper or silicone baking mats.
- Using a 3 Tablespoon or 2 Tablespoon scoop, measure out cookie dough balls. I went with a 3 Tablespoon scoop for larger cookies.
- Place cookie dough balls on cookie sheet spacing 2-3 inches apart.
- Bakes at 350 F (180 C) 10-12 minutes for smaller cookies and 14-16 minutes for larger cookies. Cookies are bakes when starting to crisp around the edges. Don't over bake. They will continue to firm in the center while they cool on wire rack.
- Remove tray from oven and place on wire rack for 10 minutes. Slide cookies off cookie sheet and allow to completely cool on rack.
- In a medium saucepan, on medium heat, stir together cream, milk, and 1/2 cup of sugar. Heat until warm, barely a bubble, and not boiling.
- In a large bowl, hand whisk together egg yolks, cornstarch, and remaining 1/2 cup of sugar. Whisk until light in color, about two minutes.
- Slowly pour half of the hot mixture into the egg mixture, continually whisking.
- Pour the egg and cream mixture (tempered eggs) back into saucepan with remaining cream mixture. Stir gently with a wooden spoon for 2-4 minutes, until thick enough to coat the back of the spoon.
- Remove from heat and stir in the Banana rum Cream, and vanilla. Pour mixture through a sieve into a large bowl.
- Cover bowl with plastic wrap and refrigerate for 4 hours, until thoroughly chilled.
- Transfer sweet ice cream base into the ice cream maker and churn according to manufacturer's instructions. It should thicken and resemble soft serve ice cream. (about 25-30 minutes)
- Once thickened fold in the banana chunks and transfer ice cream to an airtight container and freeze for 5-6 hrs or overnight.
- Take cooled baked cookie and flip upside down. Place a generous scoop of ice cream on cookie then top with another cookie.
- You can either eat right away or wrap in plastic wrap and place in the freezer for enjoying later!
MAKE IT YOUR WAY COOKIE CUPS
Get creative with Make It Your Way Cookie Cups! Using our refrigerated chocolate chip bar dough as a base for this customizable cookie cup, this is one treat that has something for everyone. Perfect for an after school snack, or after dinner dessert, these cookie cups can be customized to your personal tastes and filled with a variety of toppings--yogurt and fruit, ice cream, chocolate, nuts and more!
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Press two squares of dough together. Place in prepared muffin cups.
- Bake for 20 to 24 minutes or until golden brown. Cool completely in pan on wire rack*. Center of cups will indent slightly upon cooling. With tip of butter knife, remove cookie cups from muffin pan.
- Fill cookie cups as desired.
- Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 25 g, Cholesterol 9.7 mg, Fat 8 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 85.2 mg, Sugar 0.9 g
CHOCOLATE COOKIE CUPS
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Form refrigerated cookie dough into cups, using about 1/2 cup dough to form about a 3-inch tall cup. Place cups on ungreased cookie sheet about 1-inch apart.
- Bake in preheated oven until golden brown, 10 to 15 minutes.
- Transfer cups to a wire cooling rack and allow to cool, 10 to 15 minute. Fill each cup with 1/2 cup ice cream and top with 1 tablespoon crushed chocolate sandwich cookies.
Nutrition Facts : Calories 511.8 calories, Carbohydrate 68.1 g, Cholesterol 51.3 mg, Fat 26 g, Fiber 0.6 g, Protein 7 g, SaturatedFat 13.6 g, Sodium 366.1 mg, Sugar 16 g
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