Do you ever have so much to do that when you finally get a moment to do all those things you decide to take a nap instead? That’s been me for a month straight. I have this fear of disappointing people so I say yes to every opportunity thrown my way, but in the end I disappoint those people anyways because my schedule is too overbooked to fulfill those commitments. All that to say, I’m happy to be back to blogging and pursuing my creative passions. This two-week hiatus has been two weeks too long if you ask me.
To kickoff my return, I wanted to post a fun and easy recipe that can be achieved by even the biggest kitchen amateur. I had the idea for this recipe a couple weeks ago but was so sure that someone on Pinterest had already beat me to it so I threw it on the back burner. Much to my surprise, I can’t seem to find something like this out there which of course made me rush to the kitchen to challenge my idea. Think of these mini chocolate ice cream cups as oversized Dibs, if you will.
This treat was so easy to pull together. I would say the biggest challenge in this recipe are the dishes that pile in the sink afterwards due to the many bowls and utensils used for all three chocolate varieties. This recipe is super customizable, so of course if you have a favorite flavor profile, feel free to get creative.
I love that these are no-fuss treats and would be perfect to serve at large gatherings. The birthday cake is my favorite while Lucas’s is the cookie dough. The treats taste best with minimal chocolate lining so don’t be too generous while creating the molds.
They are best when served within five minutes of removing from the freezer. If you wait too long after pulling from the freezer you will be dealing with a huge runny mess.
Cheers to sweet treats and summer time!
Mini Chocolate Ice Cream Cups Mini chocolate cups filled with ice cream and topped off with a special treat. Perfect for birthday parties, events, holidays, and more!
|48 mini ice cream cups|
|Mini Chocolate Ice Cream Cups Mini chocolate cups filled with ice cream and topped off with a special treat. Perfect for birthday parties, events, holidays, and more!
- Line two mini muffin tins with paper liners. Melt half of the chocolates in separate microwavable bowls with 30 second increments until smooth.
- Use a pastry brush or spoon to spread chocolate throughout base and sides of liner. Place in freezer for 5 minutes or until completely hardened.
- Using a small cookie scoop or 1 tablespoon measurement, scoop preferred ice cream into molds. To follow as examples shown; pair cookie dough ice cream with milk chocolate cups, mint chocolate chip ice cream with dark chocolate cups, and birthday cake ice cream with white chocolate cups.
- Place muffin tins back in freezer to firm up the ice cream while melting remaining chocolate until smooth. Spoon chocolate to top off chocolate ice cream cups and top with desired topping. To follow as examples shown; pair crushed chocolate chip cookie on milk chocolate cup, julienned mint leaf on dark chocolate cup, and sprinkles on white chocolate cup.
- Place back into freezer until hardened and then remove from tins. Keep in freezer until ready to serve. Dessert can be stored in tupperware container for up to 1 week.
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