Almond Ice Cream Cups
Almond Ice Cream Cups is a dairy free recipe with 12 servings. One serving contains 131 calories, 2g of protein, and 8g of fat. For 26 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It is perfect for Summer. From preparation to the plate, this recipe takes around 10 minutes. A few people made this recipe, and 33 would say it hit the spot. Head to the store and pick up almond extract, vanillan ice cream, semisweet chocolate chips, and a few other things to make it today. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is not so spectacular. Swiss Almond Ice Cream from Dairy-Free Ice Cream | Interview with the Author and Giveaway, Almond Torte Mascarpone Ice Cream with a Brown Butter Almond Crunch, and Noel Ice Cream Cups are very similar to this recipe.
Servings: 12
Preparation duration: 10 minutes
Ingredients:
1/2 teaspoon almond extract
1 tablespoon sliced almonds, toasted
1/3 cup miniature semisweet chocolate chips
1/4 cup crushed shortbread cookies
1 pint vanilla ice cream, softened
1 cup whipped topping
Equipment:
muffin liners
bowl
Cooking instruction summary:
Directions In a large bowl, combine the ice cream, chocolate chips and extract; fold in whipped topping. Spoon into paper-lined muffin cups. Sprinkle with cookie crumbs and almonds. Serve immediately or freeze. Yield: 12 servings. Originally published as Almond Ice Cream Cups in Quick CookingMay/June 1998, p7 Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the ice cream, chocolate chips and extract; fold in whipped topping. Spoon into paper-lined muffin cups. Sprinkle with cookie crumbs and almonds.
2. Serve immediately or freeze.
Nutrition Information:
covered percent of daily need
