kona coffee ice milk in chocolate cookie cups

How To Make kona coffee ice milk in chocolate cookie cups

• 1

  FOR Kona Coffee Ice Milk: Combine first 3 ingredients in a saucepan; cook over low heat 30 minutes. Remove from heat; cover and let stand 20 minutes.
• 2

  Strain mixture into a bowl; discard coffee grounds. Add sugar and corn syrup; stir well.
• 3

  Pour mixture into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
• 4

  Spoon ice milk into a freezer-safe container; cover and freeze for at least 2 hours.
• 5

  FOR Chocolate Cookie Cups: Combine the first 6 ingredients in a medium bowl. Combine margarine, extracts, and egg whites; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened.
• 6

  Coat baking sheets with cooking spray; using a finger, trace 12 (3-inch) circles on baking sheets.
• 7

  Spoon 1 tablespoon batter into center of each circle; spread batter to outside edge of each circle.
• 8

  Bake at 350F for 10 minutes or until edges appear dry.
• 9

  Remove cookies from pan immediately, and place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form cookie cups, and let cool completely.
• 10

  Serve ice milk in chocolate cookie cups.
• 11

  Yield: 12 servings (serving size: 2/3 cup ice milk and 1 cookie)
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