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Snap Dessert Cups Recipe

Snap Dessert Cups Recipe

For that "wow" factor, it's hard to top these extra-special treats. The homemade cranberry ice cream is served in edible cups and covered with a decadent caramel sauce.
TOTAL TIME: Prep: 1 hour Bake: 10 min./batch YIELD:10 servings

Ingredients

  • 3 cups heavy whipping cream
  • 1 cup sugar
  • 1 package (12 ounces) fresh cranberries
  • 1/4 cup water
  • BRANDY SNAP CUPS:
  • 1/2 cup butter, cubed
  • 1/2 cup sugar
  • 1/3 cup molasses
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 cup all-purpose flour
  • 1 teaspoon brandy extract
  • CARAMEL SAUCE:
  • 1/2 cup butter, cubed
  • 1/4 cup water
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Directions

  • 1. In a large heavy saucepan, combine cream and sugar. Cook and stir over medium heat until sugar is dissolved; set aside. In a small saucepan, combine cranberries and water. Cook over medium heat until the berries pop, about 15 minutes.
  • 2. Press cranberry mixture through a sieve; discard skins and seeds. In a large bowl, combine cranberry pulp and cream mixture. Cover and refrigerate until chilled.
  • 3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
  • 4. In a large saucepan, combine the butter, sugar, molasses, orange peel, cinnamon and ginger. Bring to a boil. Remove from the heat. Quickly whisk in flour and extract until smooth. Place pan over a pan of boiling water to hold mixture at a spoonable consistency.
  • 5. Prepare only two brandy snap cups at a time. Spoon 1 tablespoon of molasses mixture onto opposite ends of a greased baking sheet, forming two circles. Bake at 300° for 10 minutes or until bubbly and deep golden brown. Cool on pan on wire rack for 2 minutes.
  • 6. Quickly loosen one at a time, and place each over an inverted greased 8-oz. custard cup, carefully shaping to the custard cup. Cool for 5 minutes. Carefully remove from custard cups. Repeat five times.
  • 7. For caramel sauce, combine butter and water in a heavy saucepan. Cook and stir over medium-low heat until butter is melted; add sugar. Cook and stir until sugar is dissolved. Bring to a boil without stirring over medium-high heat. Boil and stir for 4 minutes longer or until mixture turns deep amber. Remove from the heat. Carefully stir in cream and vanilla.
  • 8. To assemble, serve cranberry ice cream in brandy snap cups. Drizzle with caramel sauce. Yield: 10 servings.

Nutritional Facts

1 serving equals 744 calories, 53 g fat (33 g saturated fat), 179 mg cholesterol, 170 mg sodium, 67 g carbohydrate, 2 g fiber, 3 g protein.