Mini Ice Cream Cookie Cups

“This recipe is from the 2010 Pillsbury bake off and was the winner. These cute little cups can be made ahead and shared when you are ready. The original author of the recipe Sue Compton from Delanco NJ,cites brand names but you can fill in with store bought or another brand. Hope you enjoy them.”
24 cookie cups

Ingredients Nutrition

  • 13 cup fisher chef's naturals chopped walnuts, finely chopped
  • 12 cup hershey's semi-sweet chocolate chips
  • 14 cup smucker's seedless red raspberry jam
  • 1 12 cups vanilla ice cream, softened
  • 24 fresh raspberries
  • 1 package- refrigerated sugar cookie (Pillsbury 16 oz yielding 24 cookies)
  • 4 teaspoons sugar


  1. Heat oven to 350°F Spray 24 mini muffin cups with No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
  2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool
  3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
  4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
  5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
  6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry.
  7. Store in freezer; let stand at room temperature 5 minutes before serving.

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