Real Recipes From Real Home Cooks ®

mini choco-coco ice cream cup

(2 ratings)
Recipe by
Vickie West
Memphis, AR

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

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

How To Make mini choco-coco ice cream cup

  • 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.
  • 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.
  • 3
    • Let stand at room temperature 5 minutes before serving. Garnish with remaining hot fudge and almonds.

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