mini choco-coco ice cream cup
(2 ratings)
This is fabulous!
►
(2 ratings)
yield
12 serving(s)
prep time
4 Hr 30 Min
cook time
20 Min
Ingredients For mini choco-coco ice cream cup
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16 1/2 ozpillsbury refrigertaed chocolate chip cookies
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1/3 chot fudge topping
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1/3 croasted chopped almonds (or any nuts)
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1 cany flavor ice cream
How To Make mini choco-coco ice cream cup
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1• Heat oven to 350°F. Grease or spray each of 12 regular-size muffin cups. Remove cookie dough from pouch; cut dough into 12 slices. Firmly press 1 slice in bottom and up side of each muffin cup. Bake 9 to 11 minutes or until golden brown. Cool completely, about 1 hour.
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2• Spoon 1 teaspoon hot fudge into each cup; top with 1 teaspoon chopped almonds. Divide ice cream evenly among cups. Freeze uncovered until firm, about 3 hours.
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3• Let stand at room temperature 5 minutes before serving. Garnish with remaining hot fudge and almonds.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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