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Snap Dessert Cups

 Snap Dessert Cups
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.
10 ServingsPrep: 1 hour Bake: 10 min./batch


  • 3 cups heavy whipping cream
  • 1 cup sugar
  • 1 package (12 ounces) fresh cranberries
  • 1/4 cup water
  • 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
  • 1/2 cup butter, cubed
  • 1/4 cup water
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • 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.

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Snap Dessert Cups (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.