I’m all about eating soup on the hottest day of the year and enjoying ice cream on the coldest. I haven’t decided if that’s weird or cool, but I’m really hoping it’s cool. It’s been so cold here in LA, and not like “oh it’s slightly below average and all of LA is shutting down because we’re so sensitive” type of cold. No. It’s really really cold. You know there’s something wrong with the world when it’s in the 70’s in New York on Christmas and it’s dipping down to 39 in Los Angeles. How is that even possible?! With that being said, I can’t help but crave ice cream all the time now. It’s just like during the summer when I’m sweating all day long from the heat but all I want in life is a steaming hot bowl of soup. It’s exactly like that but the complete opposite. Let’s just go with it. Lucky for us all we have this quick and easy icy cold treat to get us through the winter.
Let’s start by quickly making the cookie dough for the cookie cups. I say quickly because this dessert should be quick and simple. We need something to put the ice cream and toppings on. The best thing for this is an edible cup. A cookie cup.
Cream together the butter and sugar until light and fluffy. Stir in the egg and vanilla extract.
Add in the flour, baking soda and salt. Once well combined, scoop out about a tablespoon of dough into a mini muffin tin.
**Tip: Depending on the size of your pan, you might need just shy of a tablespoon or a full tablespoon. You don’t want to add too much dough because then it’ll bake up too high and you won’t be able to fit in the ice cream or toppings.**
Using your hands or the bottom of a metal tablespoon measuring spoon, make a well in the center. Go in there and bring the dough up the sides.
Bake until golden brown around the edges and almost fully set in the center, about 10 to 12 minutes.
**Note: Keep an eye out on your cookie cups about 10 minutes in. It’s important that they’re not fully cooked in the center all the way because they will puff up some what you we’ll need to cut out a bit of the center to make room. It’s easier to scoop out a bit of the cookie from the center when it’s slightly under cooked.**
More on that in a second. In the meantime, let’s make the hot fudge sauce that going to go on our sundaes.
In a medium saucepan, heat the heavy cream until just about to bubble around the edges. Add in the butter, sugar, vanilla and chopped chocolate. Remove from heat and stir until fully melted. Return to heat and cook for about 1 minute or 2. Transfer to a bowl and let cool before using.
**Tip: You can make the hot fudge sauce a day or two in advance. Store in the fridge in an airtight container until ready to use. Reheat on the stovetop before serving. This sauce is also great on full fledged sundaes or ice cream cakes! Like this Banana Split Ice Cream Pie from earlier.**
Okay, so the cookie cups have baked and OH NO! They’ve puffed up too much in the center! Before you start pulling out your hair and crying (been there), take a deep breath and relax. Allow the cookie cups to cool somewhat, cool enough to handle, and then scoop out a little well in the center of the cookie with a teaspoon measuring spoon. This will give you some space for the fillings.
Drop in a banana slice into each, and then top with a small mini scoop of ice cream.
**Tip: Use your favorite ice cream flavor for this! Go down the freezer section and be adventurous. Of course, I played it safe with vanilla and chocolate, but go crazy!**
Pop the cookie sundaes in the freezer and freeze for at least 1 hour, or overnight. If you plan on making these a few days in advance (which you definitely can and should), then you’ll want to place them on a small baking sheet and cover with plastic wrap or place in an airtight container so that they don’t get attacked with freezer burn.
**Note: It’s important to let them chill for at least 1 hour so that the ice cream gets firm and adheres to the banana and cookie. Also, they won’t melt as fast when we go to add the toppings.**
Once ready to serve and eat, top with the homemade fudge sauce, homemade whipped cream, cherries, nuts, and/or your favorite jam flavor. Mix and match the toppings and have fun with them. Use your favorite store-bought sundae toppings!
This would be an awesome party dessert because you can freeze the cookie sundaes plain and then lay out all of the toppings and set out the cookie sundaes so that your guests, family and friends can top theirs with whatever they want.
I really like this dessert because it’s tiny and so you don’t have to feel guilty about eating an entire sundae. If it’s late at night and you’re in need of something sweet before bed or something small after dinner, then this is the dessert/treat for you. The fact that it’s fully customizable makes it something that everyone can enjoy.
Whether you’re looking for a last minute New Year’s Eve dessert or you’re just craving something sweet and small, these Mini Ice Cream Cookie Sundaes are the way to go. If you want to flavor the cookie with different ingredients, like chopped almonds or pecans, or add chocolate chips and pistachios to them, or if you want to turn the cookie cups into peanut butter cookies cups using your favorite peanut butter cookie dough, feel free to take them to the next level.
Thank you all for following along this past year and for taking time to leave comments, share or like a post. This past year has been a whirlwind filled with so many sweets and lots of potatoes. If it wasn’t for your support and continued readership, I wouldn’t be here. Let’s all have an incredible 2016. I promise lots more recipes and a fantastic first cookbook that I can’t wait for you all to see. Thank you for everything, you humble me.
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- pinch of salt
- 1/4 cup heavy cream
- 2 ounces bittersweet chocolate, chopped
- 1/4 cup sugar
- 1 tablespoon butter
- pinch of salt
- 1/2 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1 pint store-bought vanilla ice cream
- 1 pint store-bough chocolate ice cream
- 1/4 cup chopped nuts
- 1/4 cup Maraschino cherries
- 1/4 cup strawberry jam or preserves
- fresh whipped cream
- Preheat oven to 350 degrees F. Lightly grease a mini muffin tin with cooking spray. Set aside
- In a large bowl, cream together the butter and both sugars until light and fluffy, about 3 minutes. Add the egg and vanilla extract and stir until well combined. Stir in the flour, baking soda and salt until just incorporated. Scoop out about a tablespoon of dough into each mini muffin. Create a "cup" by flattening the dough down and bringing it up the sides. Bake until golden brown and almost set in the center, about 10 to 12 minutes. Remove from oven and let cool completely. If the cookies puff up too much, use a teaspoon measuring spoon to scoop out the center of the cool cookie.
- Meanwhile, to make the hot fudge sauce, in a medium saucepan, heat the cream over medium heat until it is hot (but not boiling). Add the chocolate, sugar, butter and salt and stir until they are fully dissolved. Continue to cook, on low, until smooth and heated through. Remove from heat and stir in the vanilla extract. Allow to cool before topping. You can refrigerate it for up to 2 weeks, in an airtight container.
- To assemble the sundaes, place a banana slice in each of the cooled cookie cups. Top with a small scoop of ice cream. Freeze for at least 1 hour to set or overnight. Right before serving, top with hot fudge sauce, chopped nuts, whipped cream, cherries, or jam as desired. Serve and enjoy immediately.
- Yield: 24