Chocolate Turtle Ice Cream Cups

Desserts | Entertaining, Kid Friendly | Eggs & Dairy, Other

Recipe Scoop Chocolate Turtle Ice Cream Cups

Chocolate Turtle Ice Cream Cups

1 package (16 oz) refrigerated chocolate chip cookies (24 cookies)
4 teaspoons sugar
1/3 cup finely chopped pecans
1/2 cup hot fudge sauce (or prepared)
1/2 cup rich caramel sauce ( or prepared)
1 1/2 cups chocolate ice cream, softened
aerosol whipped cream, to taste

1. Preheat oven to 350°F.
2. Spray 24 mini muffin cups with non-stick cooking oil spray. Place cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
3. 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.
4. Meanwhile, in small bowl, mix pecans and remaining 2 teaspoons sugar; set aside. Heat fudge or chocolate sauce in the microwave until just warm.
5. Run knife around edges of cookie cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into pecan mixture. Place nut side up on cookie sheet with sides.
6. Spoon about 1/2 teaspoon caramel sauce into each cup. Freeze cups about 5 minutes or until chocolate is set. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Drizzle remaining caramel sauce over the ice cream and top with whipped cream. Store in freezer; let stand at room temperature 5 minutes before serving.

Chocolate Turtle Ice Cream Cups

Two years ago, the Pillsbury Bake-off ® winning recipe was a raspberry-vanilla ice cream cup that not only was tasty and creative, it was down right precious. After being at the 2010 Bake-off ®and meeting the Million Dollar winner, Sue Compton, I prepared her ice cream cups several times that summer as a entertaining dessert. (Her recipe for the winning dessert is here) .

But this summer I wanted something similar but different. And after experimenting with different flavor combinations, hit on this terrific and all time winning, at least in my book, combination of chocolate, caramel and pecan.  It is the perfect mid-summer treat for you and your family, or at a special celebration. They can be made up to 24 hours before hand; just keep them in the freezer until 5 minutes before serving.

Chocolate Turtle Ice Cream Cups

Approximate Values Per Serving:  154 calories ,  7g fat ( 3g saturated),  10mg cholesterol,  2g protein,  21g carbohydrates,  1g dietary fiber,  102mg sodium

Commenting is not available in this channel entry.

Related Recipes

Hot Fudge Sauce

Hot Fudge Sauce

September 10, 2009

This is ice cream parlor hot fudge sauce at its best!

Read full recipe.
Rich Caramel Sauce

Rich Caramel Sauce

November 02, 2012

Just about anything you pour caramel sauce over is vastly better for it. It may only have five ingredients, but this easy caramel sauce tastes like a gourmet delight.

Read full recipe.
Pillsbury Bake-Off’s Mini Ice Cream Cookie Cups

Pillsbury Bake-Off’s Mini Ice Cream Cookie Cups

April 13, 2010

Sue Compton of Delanco, N.J., won first for her Mini Ice Cream Cookie Cups in the Sweet Treats Pillsbury Bake-Off category.

Read full recipe.

Related Posts from the Blog

Recipe Inspiration from Candy and Pillsbury!

Recipe Inspiration from Candy and Pillsbury!

July 21, 2012

A little experimentation with a million dollar recipe yeilds a delicious new treat.

Read more.