Mini Ice Cream Cookie Cups

Mini Ice Cream Cookie Cups

Prep Time


Cook Time



Mini Ice Cream Cookie Cups

Here’s Sue Compton’s winning recipe from the 2010 Pillsbury Bake-Off. It’s an easy make-ahead recipe that could be a fun and impressive dessert for your next gathering.

Click here to read about Sue’s victory in this year’s Bake-Off, in which she won a cool 1 Million Dollars! It was announced last week on the Oprah Winfrey Show.

Recipe courtesy of Pillsbury


  • 1 package (16 ounces) Pillsbury® Ready to Bake!™ refrigerated sugar cookies
  • 4 teaspoons sugar
  • 1/3 cup Fisher® Chef's Naturals® Chopped Walnuts, finely chopped
  • 1/2 cup Hershey's® semi-sweet chocolate baking chips
  • 1/4 cup Smucker's® Seedless Red Raspberry Jam
  • 1 1/2 cups vanilla bean ice cream, softened
  • 24 fresh raspberries


  • 1 Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original 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 completely in pan, about 20 minutes.
  • 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. Store in freezer; let stand at room temperature 5 minutes before serving.


15 Apr

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