Caramel Ice Cream Cookie Cups

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.

Summer is the perfect time to bake these cookie cups topped with no-churn dulce de leche (caramel) ice cream.

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 will make a wonderful weeknight dessert but are nice enough to serve at a party.

Watch the video to see how to make these Caramel Ice Cream Cookie Cups.

You’ll notice in the video that I used Pampered Chef products (which were gifted to me by Pampered Chef) to make this recipe. I used the Whip Cream Maker to make homemade whip cream, a Chocolate Drizzler to pipe chocolate over the cookie cups, and a Slate Serving Tray as a display for these yummy desserts.

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.

You don’t have to have these tools in your kitchen to make this cookie cup recipe though. You can make whipped cream using a whisk or electric mixer. A pastry bag or even a zip-top bag with the tip cut off works well to drizzle chocolate over the caramel ice cream. And, you can display your cookies on a plate or platter.

Printable Recipe

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Caramel Ice Cream Cookie Cups

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Top toffee chip cookies with a scoop of lusciously creamy no-churn ice cream made with Dulce de Leche and whipped cream then drizzl with chocolate and sprinkle with more toffee bits.

Course: Dessert

Cuisine: American

Keyword: caramel ice cream, ice cream cookie cups

Servings: 12

Author: Beth Jackson Klosterboer

Ingredients

Caramel (Dulce de Leche) Ice Cream

• 1 1/2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 2 teaspoons pure vanilla extract
• 1 13.5 ounce can Dulce de Leche

Toffee Chip Cookie Cups

• 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

Toppings

• 4 ounces melted light cocoa candy melts or use milk chocolate chips and 2 teaspoons vegetable oil
• 2-3 tablespoons toffee bits

Instructions

Caramel Ice Cream

1. Combine whipping cream, powdered sugar, and vanilla.
2. 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.
3. Pour the Dulce de Leche into a Classic Batter Bowl or mixing bowl.
4. Stir in half of the whipped cream until smooth and creamy.
5. Fold in the remaining whipped cream.
6. Freeze for at least 6 hours.

Toffee Chip Cookies

1. Pre-heat oven to 350 degrees Fahrenheit.
2. Spray all 12 cavities in a muffin tin with baking spray.
3. Cream butter, brown sugar and granulated sugar.
4. Stir in the vanilla then the egg until fully incorporated.
5. Mix flour, salt, and baking soda together then incorporate it into the wet ingredients.
6. Stir in toffee bits.
7. Scoop heaping tablespoons of dough into each of 12 cavities in the muffin tin.
8. Press dough into an even layer.
9. Bake cookies for 10-14 minutes until deep golden brown.
10. Remove and let cookies cool in pan for 10 minutes then remove and set on a cooling rack until cooled completely.

Toppings

1. Pour some of the melted chocolate into Pampered Chef Chocolate Drizzler.
2. Drizzle chocolate over the cookies.
3. Scoop caramel ice cream onto cookie cups.
4. Drizzle more chocolate over top.
5. Sprinkle toffee bits over ice cream and serve immediately or pop in the freezer until ready to serve.