STREAMING NOW: The Delicious Miss Dahl

Heart Cup Sundaes With Crispy Hearts

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The heart cups for the sundaes can be made up to 8 hours in advance. Store them, covered, at room temperature until you're ready to assemble the dessert.”
READY IN:
30mins
SERVES:
4
YIELD:
4
UNITS:
Metric

Ingredients Nutrition

  • 425.24 g boxpillsbury refrigerated pie crusts
  • 4.92 ml sugar
  • 473.19 ml vanilla ice cream
  • 118.29 ml strawberry ice cream topping

Directions

  1. Heat oven to 425°F
  2. Place 4 (6-oz) custard cups, upside down, on cookie sheet; spray cups and sheet with cooking spray.
  3. Remove pie crusts from pouches; place flat on cutting board.
  4. With sharp knife, cut out 2 (5 1/2-inch) heart shapes from each crust.
  5. Drape each pastry heart over inverted custard cup on cookie sheet.
  6. Bake 8 to 10 minutes or until golden brown.
  7. Cool hearts on cups completely, about 30 minutes, before removing from cups.
  8. Meanwhile, with 1 1/2-inch or smaller heart-shaped canape or cookie cutter, cut remaining scraps of dough into 12 small heart shapes; place on ungreased cookie sheet.
  9. Sprinkle with sugar.
  10. Bake 3 to 5 minutes or until light golden brown.
  11. Remove from cookie sheet; cool completely.
  12. To serve, place heart cups in shallow dessert plates or bowls.
  13. Fill each with 1/2 cup ice cream.
  14. Drizzle each with 2 tablespoons strawberry topping.
  15. Top each with 3 heart cutouts.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: