Best Ice Cream Cookie Cups Recipes

COFFEE ICE CREAM COOKIE CUPS

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.

COOKIE ICE CREAM SUNDAE CUPS

Steps:

• Lightly grease 18 muffin pan cups.
• Shape cookie dough into 18 balls.
• Press the cookie dough onto bottoms and spread to the sides of the muffin pan cups.
• Placw in preheated oven of 350 degrees.
• Bake 14 to 18 minutes or until golden.
• Let cool for 10 minutes, then transfer onto a wire rack.
• After cookie cups have cooled completely,top with about 1/3 cup of ice cream.
• Drizzle with ice cream topping.
• Add a dollop of whip cream and then sprinkles, finally top with a cherry.
• Watch the kids faces light up.
• Enjoy!

ICE CREAM COOKIE CUPS

Steps:

• FOR THE COOKIE CUPS Preheat oven to 350 degrees. In the bowl of an electric or stand mixer, cream together butter, sugar, and brown sugar. Add egg and vanilla and mix on medium speed until smooth and creamy. In a separate bowl, mix flour, salt and baking soda. Slowly add the dry ingredients to the batter on low speed until completely incorporated. Scoop dough into a greased standard size muffin tin, using an ice cream scoop, dividing the dough evenly between the 12 cups. Bake for 15-16 minutes. The edges of each cookie cup should be golden brown. Remove from the oven, and press down the center of each cookie with a small spice container. Let the cookie cups cool in the muffin tin for 10 minutes, then twist each one out and let it cool completely on a cooking rack. Using a small scoop, place about 1/4 cup vanilla ice cream in each cookie cup. Place them in the freezer to harden. FOR THE CHOCOLATE SHELL In a small microwavable bowl, combine coconut oil and chocolate chips, and microwave for 20 seconds. Stir until chips are dissolved. Spoon the chocolate mixture over the ice cream and sprinkle with peanuts. Return to the freezer until you are ready to serve. Allow them to sit out at room temperature for 10 minutes so they are slightly softened and easier to eat.

ICE-CREAM COOKIE CUPS

Steps:

• Beat the shortening, butter, and sugar in a large bowl. Add the egg and vanilla extract, beating until combined. In a separate bowl, sift together the flour, salt, and baking powder, then gradually stir them into the batter. Stir in the chocolate chips.
• Divide the dough in half, shape each half into a flat disk, and wrap it in plastic. Chill the dough in the refrigerator for at least 2 hours.
• Heat the oven to 375. Turn 12-cup muffin tins bottom side up and cover 10 of the cup bottoms with squares of aluminum foil (use every other cup so there's space between them). Grease the foil with shortening and set it aside.
• Unwrap 1 disk of dough, Place it between 2 sheets of waxed paper, and roll it out to an 1/8-inch thickness. Cut out circles of dough 4 inches around and place each one over a muffin cup bottom, smoothing out any cracks. Repeat with the other disks, rolling and reusing any scraps.
• Bake the cookie cups for 10 to 12 minutes or until light brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream.