Coffee Ice Cream Cookie Cups Recipe

Coffee Ice Cream Cookie Cups Recipe photo by Taste of Home

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"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."

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Coffee Ice Cream Cookie Cups Recipe

Prep: 30 min. Bake: 15 min. + freezing

Yield: 12 Servings

30 15 45

Ingredients

1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
2 cups coffee ice cream
Whipped cream and chocolate syrup
1/3 cup English toffee bits or almond brickle chips

Directions

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. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 255 calories, 13 g fat (5 g saturated fat), 20 mg cholesterol, 131 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Coffee Ice Cream Cookie Cups in Simple & Delicious March/April 2007, p35