Mini Ice Cream Sundaes Recipes

TINY TOAST™ MINI ICE CREAM SUNDAES

Steps:

• Spoon 1 heaping tablespoon ice cream into each of 6 small, cordial-size glasses or miniature bowls.
• Top each with cereal, cookie pieces and another heaping tablespoon ice cream. Freeze until ready to serve, or top with remaining ingredients, and serve immediately.

HALLE'S MINI SUNDAES

Steps:

• For the chocolate cups: Add the milk chocolate chips to a heatproof bowl. Add the white chocolate chips to a second heatproof bowl. Divide the coconut oil between the two bowls and microwave separately in 30-second increments, stirring after each, until completely smooth, about 1 minute total. Set aside and let cool for 5 minutes.
• Using a pastry brush, paint the entire inside of three cupcake liners with the melted white chocolate; don't be shy-really slather it on. Transfer to a plate. Do the same with the melted milk chocolate and three more cupcake liners. Place on the plate, next to the white chocolate cups, and transfer to the refrigerator to chill for 10 minutes. Remove the cups and repeat for a second layer. Return the plate to the refrigerator until the chocolate is completely set, at least 30 minutes.
• Remove the cups from the refrigerator and carefully peel the cupcake liners away from the chocolate. Use immediately or return to the fridge until ready to use.
• For the strawberry shortcake sundaes: Scoop 3 tablespoon-size scoops strawberry ice cream into each white chocolate cup. Top each with the shortcake, strawberry sauce, whipped cream and red sprinkles.
• For the toffee coffee sundaes: Scoop 3 tablespoon-size scoops coffee ice cream into each milk chocolate cup. Top each with the toffee bits, pecans, caramel sauce, whipped cream and chocolate sprinkles.

MINI BROWNIE SUNDAE BOWLS

Steps:

• Heat oven to 350°. Place paper baking cup in each of 12 regular-size muffin cups; spray inside of paper baking cup generously with cooking spray. Make batter as directed on brownie mix box. Fill each cup with about 1/4 cup batter.
• Bake 22 to 26 minutes or until toothpick inserted near edge comes out almost clean. Do not overbake. Press back of wooden spoon into center of each cupcake, forming a small bowl, then cool 5 minutes; remove from pan. Cool an additional 25 minutes, then carefully remove paper liner from outside of cupcake. Fill each cup with a scoop of vanilla ice cream and top with sprinkles, if desired.

ICE CREAM SUNDAE BONBONS

Steps:

• Separate each chocolate sandwich cookie and scrape off the cream filling so you have 24 individual chocolate cookies.
• Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap.
• Using a small ice cream scoop or tablespoon measure, scoop ice cream into each muffin cup. Press a cherry into each cup and use a small offset spatula or butter knife to spread the ice cream over the cherry to cover. Place a chocolate cookie on top of each ice cream-filled muffin cup. Freeze until the ice cream hardens, about 3 hours.
• Place a rectangular cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
• Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the cooling rack. Slowly pour some of the chocolate shell ice cream sauce over about 4 of the bonbons to cover completely. Before the sauce hardens, sprinkle the tops of the bonbons with rainbow sprinkles or chopped peanuts. The sauce will harden in about 30 seconds, so continue to coat 4 bonbons at a time before topping them with the sprinkles or peanuts, until all 24 are coated and topped.
• Transfer the bonbons from the cooling rack to the parchment-lined baking sheet with an offset spatula or butter knife and let stand until set, 3 to 5 minutes. Dip the offset spatula in hot water, then use it to remove the bonbons from the parchment. The hot spatula will help prevent the chocolate shell of the bonbons from cracking when you remove them. Store in a resealable container in the freezer until ready to serve.
• Melt the chocolate in a double boiler. Stir in the coconut oil and corn syrup. Let cool for 1 hour. It should be the consistency of pancake batter.

MINI INDIVIDUAL CHOCOLATE CHIP COOKIE SUNDAE (PIZOOKIE)

Steps:

• Preheat oven to 350 degrees.
• In a skillet, melt 4 Tablespoons of butter over medium heat stirring often, until it starts to bubble and is completely melted.
• In mixing bowl, cream together remaining 12 Tablespoons of butter, sugar, and brown sugar for 3 minutes until light and fluffy. Drizzle in warm, melted butter and cream for 1 minute longer.
• Add eggs and vanilla and stir well.
• Stir in flour, baking soda, and salt.
• Mix in chocolate and stir to combine.
• Place in ramekins and chill for 30 minutes.
• Bake at 350 degrees for 18-24 or until the edges are lightly golden brown, depending on the depth of the ramekin. Let set up for 4-5 minutes.
• Top with vanilla bean ice cream and eat warm.