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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.”
3hrs 10mins

Ingredients Nutrition


  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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