mini choco-coco ice cream cup

Name: Mini Choco-Coco Ice Cream Cup
Prep time: 4 h 30 min
Cook time: 20 min
Yield: 12
Ingredients: 16 1/2 ounce(s) pillsbury refrigertaed chocolate chip cookies; 1/3 cup(s) hot fudge topping; 1/3 cup(s) roasted chopped almonds (or any nuts); 1 cup(s) any flavor ice cream

(2 RATINGS)

86 Pinches 1 Photo

Vickie West

Memphis, AR

Updated on Sep 11, 2011

This is fabulous!

Rate

prep time 4 Hr 30 Min

cook time 20 Min

method ---

yield 12 serving(s)

Ingredients

16 1/2 ounces pillsbury refrigertaed chocolate chip cookies
1/3 cup hot fudge topping
1/3 cup roasted chopped almonds (or any nuts)
1 cup any flavor ice cream

How To Make mini choco-coco ice cream cup

Step 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.

Step 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.
Step 3

• Let stand at room temperature 5 minutes before serving. Garnish with remaining hot fudge and almonds.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes