COFFEE ICE CREAM AND COOKIE PARFAITS
Categories Chocolate Dairy Dessert Freeze/Chill Kid-Friendly Quick & Easy Summer Party Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 4
Steps:
- Spoon 1 tablespoon cookie crumbs into each of six 10- to 12-ounce parfait glasses or wineglasses. Top with 1/4 cup ice cream, then generous 1 tablespoon topping. Repeat layering with crumbs, ice cream and topping. Cover each parfait with additional 1 tablespoon crumbs and dollop of whipped cream. Freeze until firm. (Can be prepared up to 2 days ahead. Cover with plastic wrap and keep frozen.)
COFFEE ICE CREAM COOKIE CUPS
I've also tried it with peanut butter cookie dough and different flavored ice creams, but I like coffee the best.
Provided by looneytunesfan
Categories Frozen Desserts
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Let dough stand at room temperature for 5-10 minutes to soften. Cut into 12 slices; press onto the bottoms and up the sides of greased muffin cups.
- Bake at 350° for 12-14 minutes or until golden brown. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze for 1-2 hours or until firm.
- Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits.
Nutrition Facts : Calories 220.2, Fat 10.4, SaturatedFat 4.1, Cholesterol 16.8, Sodium 98.2, Carbohydrate 30.1, Fiber 0.8, Sugar 5.6, Protein 2.5
COFFEE ICE CREAM COOKIE CUPS
"I'm 11 years old, have six brothers and sisters, and we're always looking for new ice cream recipes. I invented this for my sister's birthday party, and everyone had compliments and wanted more," writes Marcus Dooley from Red Oak, Texas. "I've also tried it with peanut butter cookie dough and different flavored ice creams, but I like coffee the best."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Cut into 12 slices; press onto bottoms and up the sides of greased muffin cups. , Bake until golden brown, 12-14 minutes. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze until firm, 1-2 hours. , Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits.
Nutrition Facts : Calories 255 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 131mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
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