Sunday, May 1, 2016

Sunday desserts...


I saw these Ice Cream Sundae Cookie Cups on Pinterest quite awhile ago, and thought I'd give them a try.  I wanted really easy, so I used prepared cookie dough from the refrigerated section at the store.  I cut the roll of cookies into 12 equal slices, and placed a slice in each cup of a regular size muffin tin and baked at 350̊ till golden around rim but still somewhat soft in the middle (about ten minutes).  Removed from oven and immediately used a small spice jar to push down the center into a bowl shape.  Cooled for ten minutes, then twisted gently to remove from the muffin cup.  I used a paring knife to loosen some...they stick a little if you leave them in the pans too long.  Let the cups cool thoroughly.


Fill with ice cream, top with Magic Shell and sprinkles.  Store in freezer.  The recipe and directions are at Lovely Little Kitchen.

edit:  I couldn't find my ice cream scoop, but that would have simplified things a great deal.  While the cookie bowls were baking, I placed scoops of ice cream onto a cookie sheet, and placed the sheet in the freezer to to keep them firmly frozen until the cookie cups were baked, cooled, and ready to be filled with them.  You have to work pretty quickly.
Photobucket

2 comments:

  1. Thanks, Linda. They looked really cute, and I'm glad I know how to make the Magic Shell at home now. They were a little difficult to eat. Maybe I should have used a spoon and eaten the bowl last. I ate it more like a cone, trying to get a bite of cookie and ice cream in each bite. I just kept getting ice cream on my nose. :)

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