COFFEE COOKIE BUTTER CONES
Steps:
- Melt the chocolate and coconut oil together in a double boiler. Meanwhile, remove the ice cream from the freezer to soften, about 10 minutes. Transfer the chocolate mixture to a bowl to cool to room temperature (it will not firm up until it's on the ice cream).
- Set each cone upright in a mason jar filled with sprinkles or sugar (this will help the cone stand up). Drizzle a teaspoon of chocolate in each cone. Using a small offset spatula or spoon, spread some cookie butter on the insides of the cones. Using a small offset spatula or spoon, fill the cones with ice cream to the top of the cone. Add a teaspoon of cookie butter. Add a scoop of ice cream on top and place in the freezer for 1 hour.
- Place the cookies and sprinkles each in a shallow bowl. Dip the ice cream into the chocolate mixture, using a spoon to coat if needed. Immediately roll the cones in the sprinkles or cookies to coat. Place back in the jars and return to the freezer to set, 15 minutes. Serve immediately or wrap in plastic wrap to store.
COOKIE CUPS
Slightly toasted around the edges but still soft in the middle, these cookie cups made from refrigerated cookie dough will add a whole new level of fun to your next ice cream sundae bar! They can easily be made ahead of time, just fill with ice cream and drizzle with chocolate sauce for a perfect dessert.
Provided by NicoleMcmom
Time 1h30m
Yield 16
Number Of Ingredients 2
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
- Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
- Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
- Repeat process with remaining 4 cookie dough portions.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 17.4 g, Cholesterol 6.8 mg, Fat 5.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 59.3 mg
COFFEE ICE CREAM COOKIE CUPS
I've also tried it with peanut butter cookie dough and different flavored ice creams, but I like coffee the best.
Provided by looneytunesfan
Categories Frozen Desserts
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Let dough stand at room temperature for 5-10 minutes to soften. Cut into 12 slices; press onto the bottoms and up the sides of greased muffin cups.
- Bake at 350° for 12-14 minutes or until golden brown. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze for 1-2 hours or until firm.
- Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits.
Nutrition Facts : Calories 220.2, Fat 10.4, SaturatedFat 4.1, Cholesterol 16.8, Sodium 98.2, Carbohydrate 30.1, Fiber 0.8, Sugar 5.6, Protein 2.5
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
I COMBINED two recipes - one for vanilla ice cream and the other for a special coffee sauce - to create this one. I serve it plain, just scooped into a dessert dish, so the mild, creamy coffee flavor can be enjoyed to the fullest. -Theresa Hansen, Pensacola, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 quarts.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Remove from heat; stir in vanilla. Cool completely. Stir in condensed milk. , In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. pan. Cover and freeze until firm, 6 hours.
Nutrition Facts : Calories 292 calories, Fat 20g fat (13g saturated fat), Cholesterol 73mg cholesterol, Sodium 87mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
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