Top toffee chip cookies with a scoop of lusciously creamy no-churn ice cream made with Dulce de Leche and whipped cream then drizzle on some chocolate to make these Caramel Ice Cream Cookie Cups look party worthy. This post is sponsored by Pampered Chef.
As the year comes to a close I want to thank you all for being part of the Hungry Happenings family
by offering you the chance to win one of two amazing prize packs from Pampered Chef and by sharing this recipe for caramel ice cream topped toffee chip cookie cups. I’m so excited to be ending the year in such a special way. (the giveaway has ended)
I bake so many desserts each year and I try to share the best of the best with you. There are so many dessert recipes to choose from that it’s hard to pick my favorite of the year, but I have to say that these cookie cups topped with this easy-to-make no-churn dulce de leche (caramel) ice cream would definitely be near the top of my list. I’m so glad some friends helped me eat them because I just couldn’t stop myself from taking bite after bite after bite.
The ice cream is incredibly creamy and has an intense yet smooth caramel flavor. The cookie, made with dark brown sugar, has a lovely caramel flavor too. Paired with a drizzle of chocolate and bits of toffee these little desserts are perfect for just about any occasion. For those of you who like salted caramel you can sprinkle salt on top of the dessert or mix it into the ice cream.
I created this dessert recipe using Pampered Chef kitchen tools that I received in exchange for sharing this post with you. My kitchen was already well stocked with Pampered Chef products that have been in my cupboards for years. I love that the items really hold up to all the use I put them through, but it was nice to get some new things.
I had so much fun trying out some of the newer products. I used the Whip Cream Maker to make homemade whip cream that was mixed with a can of Dulce de Leche to make the no-churn ice cream for this recipe. I scooped that ice cream on top of toffee chip cookies and drizzled on some chocolate using the Chocolate Drizzler. Then I displayed my yummy desserts on the the Slate Serving Tray which is meant to be a cheese board, but it worked perfectly as a dessert display too.
Watch the video to see all these Pampered Chef tools in action and to see how you too can make these scrumptious Caramel Ice Cream Cookie Cups.
Don’t you just want to reach in your screen and grab one of these cookie cups? Too bad they are already all eaten. I just might need to make some more.
You’ll notice that in the video I made an indentation in the cookie cups using a tart stamper. After I scooped on the ice cream I realized the indentation was not totally necessary. It did allow for the ice cream to melt into the center but other than that it’s not a needed step, so you can skip it if you’d like.
Here’s the recipe.
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 2 teaspoons pure vanilla extract
- 1 13.5 ounce can Dulce de Leche
- 6 tablespoons unsalted butter softened
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar white sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup toffee bits
- 4 ounces melted light cocoa candy melts or use milk chocolate chips and 2 teaspoons vegetable oil
- 2-3 tablespoons toffee bits
Combine whipping cream, powdered sugar, and vanilla.
Either whisk it until it holds stiff peaks or pour half of it into the Pampered Chef Whip Cream Maker and pump it until you make whipped cream. You'll need to do this twice, again using the remaining whipped cream.
Pour the Dulce de Leche into a Classic Batter Bowl or mixing bowl.
Stir in half of the whipped cream until smooth and creamy.
Fold in the remaining whipped cream.
Freeze for at least 6 hours.
Pre-heat oven to 350 degrees Fahrenheit.
Spray all 12 cavities in a muffin tin with baking spray.
Cream butter, brown sugar and granulated sugar.
Stir in the vanilla then the egg until fully incorporated.
Mix flour, salt, and baking soda together then incorporate it into the wet ingredients.
Stir in toffee bits.
Scoop heaping tablespoons of dough into each of 12 cavities in the muffin tin.
Press dough into an even layer.
Bake cookies for 10-14 minutes until deep golden brown.
Remove and let cookies cool in pan for 10 minutes then remove and set on a cooling rack until cooled completely.
Pour some of the melted chocolate into Pampered Chef Chocolate Drizzler.
Drizzle chocolate over the cookies.
Scoop caramel ice cream onto cookie cups.
Drizzle more chocolate over top.
Sprinkle toffee bits over ice cream and serve immediately or pop in the freezer until ready to serve.
All of my new Pampered Chef tools really came in handy making these Caramel Ice Cream Cookie Cups. I really love the Ash Wood and Slate Cheese Serving Set. It will definitely get a lot of use in my house.
The Whip Cream Maker worked great and would be perfect for someone who loves whipped cream but doesn’t have an electric mixer. I have to admit that although I thought it was a cool kitchen gadget, I am used to using my mixer. I do think it would be fun to take when we travel in the winter so we can have whipped cream with our hot chocolate.
I was thrilled with how well the Chocolate Drizzler worked and know I’ll be using mine often. It was easy to control and easy to clean and has a really nice size hole that creates great drizzles of chocolate.
Pampered Chef offers more than 400 products including cookware, bakeware, stoneware, food preparation tools, and even pantry items like their famous Beer Bread Mix.
If you recreate these Caramel Ice Cream Cookie Cups
be sure to link to this tutorial and send a picture to firstname.lastname@example.org,
so I can share it in my Readers’ Gallery.