Take your ice cream sundae to the next level by stuffing all the glorious toppings into a perfectly baked cookie cup! Easy, fun, and delish!
Cool down this summer with a sweet treat the whole family will love. Both our boys were born mid-year, so we’re celebrating with Bruster’s Birthday Cake Ice Cream! Grab your hand-packed pint, quart, or half-gallon at a location near you. In addition to these ice cream sundaes, enjoy their ice cream alongside my Easy Sheet Pan Pie, Two-Bite Apple Streusel Wonton Bites, or top off a frosty bowl with my Homemade Chocolate Bark.
THE WONDERFUL WORLD OF HOMEMADE COOKIE CUPS:
The grandest things about cookie cups are the fact that they can be made in advance and kept frozen until they’re ready to be gobbled up. To keep things moving along quickly, I like to utilize pre-made cookie dough. You can certainly make your own if that’s what you fancy, totally up to you. The trick is to line a muffin tin with the cookie dough, form it into a cup and place a second (greased) muffin tin on top while baking. The end results? Warm, chewy, dreamy perfection.
When you’re looking for a quick dessert recipe, you can’t go wrong with an ice cream sundae. Simple to assemble, rich in flavor and the combination possibilities are endless! To celebrate National Ice Cream Month, we’re giving away a $25 gift card to your local Bruster’s location, simply check out my Instagram feed for your chance to win!
HOW TO CREATE THE PERFECT SUNDAE:
- CHOOSE YOUR SERVING VESSEL: Choose from chilled bowls, waffle bowls and (obviously) cookie cups, they’re all great options!
- PICK YOUR ICE CREAM FLAVOR: Bruster’s has over 150 recipes and carries a minimum of 24 flavors at each store location. With two boys under the age of six, I’m pretty sure we’ve tried them all (and they’re spectacular!).
- LOAD ON THE TOPPINGS: I love mixing fresh and candy toppings for extra flavor and textures. Today we opted for fresh strawberries, white chocolate chips, whipped cream and rainbow sprinkles. Seriously though, add whatever your little heart desires.
- 16.5 oz. Pre-made Cookie Dough (but feel free to make your own, if desired)
- Bruster's Ice Cream
- Fresh Strawberries
- Whipped Cream
- White Chocolate Chips
- Rainbow Sprinkles
- Graham Crackers, optional for crushing or dipping
- Preheat the oven according to the cookie dough package directions.
- Spray a muffin tin with cooking spray and set aside.
- Grab enough dough for two cookies, roll into a ball and press into 8 greased muffin tin cups. Use your fingers to create a cup-shape, evenly going around the walls.
- Grease the bottom of a second muffin tin and gently place on top of the cookie-filled muffin tin.
- Bake the cookie cups according to the packaged directions, between 15 - 17 minutes for most varieties.
- Let the cups slightly cool, then gently pull them out and set on a wired rack to cool.
- Scoop some ice cream into each cookie cup, making sure to fill to the brim. Adorn with fresh strawberries, whipped cream, white chocolate chips, sprinkles and optional graham crackers.
- Enjoy immediately.
NOTES ON THIS RECIPE:
- You can use whichever cookie dough you enjoy most, just keep watch as cooking times may vary.
- It’s very important to grease the muffin cups or use a liner. Otherwise, the cookie dough will stick to the sides of the tin and all you’ll be greeted with a crumbly mess instead of cups. (Psst: if this happens, simply serve in a cold dish and crumble the cookies on top. No one will know… it’ll be our secret.) 😉
- My family absolutely loves when I fill the cookie cups with ice cream and then freeze them. Think of it as a spin on a cookie ice cream sandwich (but better!). Then when we’re ready to nosh, we add the whipped cream and toppings.
This post is sponsored by Bruster’s Real Ice Cream. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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