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“From Everyday with Rachael Ray. I don't like coffee anything, but I loved the idea of these and thought any ice cream work well here, and I would would sub chocolate chips for the espresso beans. Cook time includes freeze time.”
READY IN:
3hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Using food processor, grind ice cream cones into fine crumbs. Transfer to a med bowl and stir in butter. Divide between cups of a 6 cup jumbo muffin pan and press about 3/4 of the way up each cup. Spoon 1 T almonds into each cup.
  2. In a small microwavable bowl, melt 3 oz chocolate at med power in intervals, stirring occasionally. Top almonds with melted chocolate to cover. Freeze 10 minute.
  3. Spoon 2 T ice cream into each muffin cup. Sprinkle 1 T espresso beans onto ice cream and flatten with back of spoon. Add another 2 T ice cream and remaining almonds and flatten again. Add remaining ice cream and espresso beans and flatten. Freeze at least 1 hour.
  4. Whip cream and sugar UNtil soft peaks form.
  5. Run knife around edges of muffin cups to remove from pan. Top with cream and chocolate shavings.

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