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“I’ve also tried it with peanut butter cookie dough and different flavored ice creams, but I like coffee the best.”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough
  • 2 cups coffee ice cream
  • whipped cream, and
  • chocolate syrup
  • 13 cup English toffee bits or 13 cup almond brickle chips

Directions

  1. 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.
  2. 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.
  3. Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits.

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