Choco-Coco-Nut Mini Ice Cream Pies
- Level: Intermediate
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 266
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 31
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 32
- Sodium
- 171
- Total: 4 hr 50 min
- Prep: 20 min
- Cook: 4 hr 30 min
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
- 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.
- 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.
- Let stand at room temperature 5 minutes before serving. Garnish with remaining hot fudge and almonds.