Tuesday, 17 July 2012

Ice-cream Cookie Cups

Nothing better than turning on the heater to max, and eating ice-cream and cookies (even if it is winter). And what better way to enjoy both classic desserts than together.

YES – A cookie made into an ice-cream cup.

This recipe is inspired by the Family Fun Recipe and a friend of mine who made them for dinner one night when I was a guest.


  • 1/2 cup butter 
  • 2/3 cup sugar 
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 1/2 cups flour
  • 1/4 cup miniature semisweet chocolate chips

Cookie Dough Method

  1. Mix the butter, and sugar in a large bowl (electric mixer is best)
  2. Add egg and vanilla extract, mix until combined.
  3. Sift in the salt, baking powder, and flour while mixing.
  4. Stir in the chocolate chips.
  5. Half mix, shape into two flat discs, and wrap it in plastic. (Chill the dough in the refrigerator for at least 2 hours)

Cookie Cup Method

  1. Heat the oven to 180 degree Celsius.
  2. Using two 12 cup muffin tins – turn them upside down, and use the bottom side to shape cups.
  3. Cover only half the bottoms with squares of aluminium foil (use every other cup so there's some space between them).
  4. Grease the foil with a bit of butter
  5. Unwrap 1 disk of dough, place it between 2 sheets of baking paper, and roll it out to a 1/3 cm thickness.
  6. Cut out 10 cm diameter circles of dough and place each one over a cup bottom, smoothing out any cracks (do not push out or make them thinner).
  7. Repeat with the other disk, rerolling and reusing any scraps.
  8. Bake the cookie cups for 10 to 12 minutes or until light brown.
  9. Let them cool for 10 minutes, and then remove the foil and cookies together from the muffin pan.
  10. Peel off the foil and let the cups cool completely on a rack.

Makes 10 cups.

Then simply fill each cookie cup with a scoop of ice cream and enjoy!


I know what you are thinking – because I thought it too.
“All this rolling, refrigerating the dough – I could so just wing it instead”

Well – I wouldn’t – I tried to take shortcuts the first time and it was a disaster – I ended up with an upside down mass of cookie dough – not a single cup.

However – if this happens to you, you can salvage it in a way.
  1. While the dough is still hot, gather it all and push into the bottom of a round cake tin.
  2. Then when this cools, you have the perfect base for a free-form ice-cream cake
  3. To make – simply top with ice-cream, sprinkle with chocolate flake and re-freeze (see the picture below of mine)


1 comment:

  1. Perfect example that there is no such thing as a failed recipe; just inspiration for invention!