Choco-Coco-Nut Mini Ice Cream Pies

  • Level: Intermediate
  • Total: 4 hr 50 min
  • Prep: 20 min
  • Cook: 4 hr 30 min
  • Yield: 12 servings
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Ingredients

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1/3 cup hot fudge topping

1/3 cup roasted chopped almonds

1 cup coconut ice cream

Directions

  1. Heat oven to 350 degrees F. Grease or spray each of 12 regular-size muffin cups. Remove cookie dough from pouch; cut dough into 12 slices. Firmly press 1 slice in bottom and up side of each muffin cup. Bake 9 to 11 minutes or until golden brown. Cool completely, about 1 hour.
  2. Spoon 1 teaspoon hot fudge into each cup; top with 1 teaspoon chopped almonds. Divide ice cream evenly among cups. Freeze uncovered until firm, about 3 hours.
  3. Let stand at room temperature 5 minutes before serving. Garnish with remaining hot fudge and almonds.

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