I love simple dessert recipes with a blend of unique flavours integrated and presented differently. These chocolate ice cream cookie cups involve a combination of two easy desserts, joined and balanced to complete each flavour. Like the common phrase ” cookies and cream,” chocolate ice cream cookie cups apply a delicious soft crunch of chocolate cookies filled with homemade vanilla-flavoured ice cream, yum!!
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Ice cream is a common indulgence and in its indulgence, we ice cream enthusiasts constantly invent new ways to present it. As observed in ice cream sandwiches, cones, cakes, ice truffles, and fried ice cream. And in this case a combination of crispy, soft and fudgy cookie cups filled with homemade vanilla ice cream. A win for chocolate, cookie and ice cream lovers!
Truthfully, I do not know how long Chocolate ice cream cookie cups can stay; maybe 4-5 days. This is because they were wiped clean before I was done with the pictures (if you know what I mean). However, I would advise that each be stored separately; freeze the ice cream and store the cookies in a tightly sealed container. On average research, the homemade ice cream should last for up to one month while the cookies remain crunchy for up to 3 weeks stored in a tightly sealed container.
Steps For Making Chocolate Ice Cream Cookie Cups
Make homemade vanilla ice cream. Make the ice cream a day before baking the cookies since it should be ready after a couple of hours.
Though this step is purely optional, I prefer to use homemade ice cream since I can control the sweetness level. This is because chocolate ice cream cups are two different desserts served at the same time, therefore, you do not want it to be overly sweet. However, if you have a specific less sugary ice cream that you prefer then by all means go for it.
Make the cookie cups. Make chocolate cookie dough then bake it in a cupcake pan. Using a measuring spoon press into the cookies then later fill with the homemade ice cream.
The Homemade Vanilla Ice cream
The ice cream is not churned meaning you will not be needing an ice cream machine! All you will need is Condensed milk, evaporated milk, heavy cream and vanilla for flavouring. The vanilla used should be of the best quality since this is a no-bake dessert and the flavour will be very pronounced in the ice cream.
To make; Pour heavy cream, condensed milk, evaporated milk and vanilla extract into a bowl and whip with a hand mixer until fluffy. Pour the mixture into a cling filmed-lined loaf pan or an ice cream storage container. Freeze overnight.
The cookie cups
Few things to observe when making cookie cups;
;
- Thoroughly grease the cupcake baking tin to prevent sticking and breaking when retrieving the cupcakes from the cupcake tin.
- Before baking, you do not have to shape and make the holes in the cookie dough. Making the holes in the cookie dough prior to baking is a waste of time since the dough spreads out during baking. Alternatively, let the cookies bake and replicate the shape of the cupcake tins then when immediately retrieved from the oven, press a measuring spoon or ( end or rolling stick/ small jar/tart tamper ) into each cookie to make the closed holes.
- Press the measuring spoon into the baked cookies immediately after they are removed from the oven and are still hot.
- Remove the cookies from the baking pan after they have slightly cooled and slightly hardened; do not let them sit until completely cold while in the baking tin. When removed while still very hot they are soft and will likely break and while removed when completely cold the cookies will likely stick in the baking pans.
- You can use chocolate chips for a fudgier feel in the cookie dough but do not overdo otherwise when in a large amount chocolate will melt in the baking pan and removing the cookie cups can be problematic.
More Filling Ideas for Cookie Cups
- Salted caramel sauce.
- Creamy coconut filling
- Homemade berry compote
- Lemon curd
- Vanilla pastry cream
Tools I recommend
- Cupcake baking pan. A standard non-stick baking pan should be properly greased prior to baking to prevent the cookie cups from sticking during retrieval.
- Ice cream storage container or a loaf pan for freezing and storing the homemade ice cream.
- Digital scale for accurately weighing the ingredients and measuring spoons or a tart tamper for making the holes, in the cookies.
- Hand whisker. To easily mix the homemade ice cream and also the cookie dough.
CHOCOLATE ICE CREAM COOKIE CUPS
Course: DessertDifficulty: Medium12
servings15
minutesIngredients
- chocolate cookie cups
250 gm all-purpose flour
200 gm unsalted butter
50 gm alkalized cocoa powder
120 gm brown sugar
50 gm granulated sugar
2 medium eggs
1 tsp vanilla extract
1/4 tsp salt
- Homemade Vanilla Ice cream
400 ml heavy whipping cream
100 ml sweetened condensed milk
40 ml evaporated milk
1 tsp vanilla extract
Directions
- Homemade ice cream
- In a medium-sized mixing bowl, introduce heavy cream, sweetened condensed milk, vanilla, and evaporated milk. Mix with a hand mixer set on medium speed until fluffy.
- Transfer the ice cream mixture into a loaf pan lined with cling film or in an ice cream storage container. Freeze until solid, preferably overnight.
- Chocolate Cookie Cups
- To make the cookie cups; start by preheating the oven to 170C and thoroughly greasing a cupcake baking tray.
- Mix flour, baking powder, salt and cocoa powder; set aside. In a separate mixing bowl, using a hand mixer, beat butter, brown sugar, granulated sugar, vanilla extract and until fluffy( at least 5 minutes set on medium speed).
- Add both the eggs and mix with the sugar mixture (mix for 1-2 minutes just to combine, do not overmix after adding the eggs).
- Afterwards, add the flour mixture and mix to form a soft chocolate cookie dough.
- Using a cookie scoop, scoop an equal amount of the cookie dough into each cupcake tin.
- Bake in a preheated oven for 15 minutes, remove while the cookies are still soft mostly in the middle.
- Immediately, firmly press a large measuring spoon, or a small jar into each cookie to make a closed hole, then set aside to cool while still in the cupcake tray.
- After 10-15minutes, slightly twist and pull each cookie setting aside on a cookie cooling tray to completely cool.
- Scoop the homemade vanilla ice cream into each hole serve and enjoy
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