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 Klosterboer
Ingredients
Caramel (Dulce de Leche) Ice Cream
1 ½cupsheavy whipping cream
2tablespoonspowdered sugar
2teaspoonspure vanilla extract
113.5 ounce can Dulce de Leche
Toffee Chip Cookie Cups
6tablespoonsunsalted buttersoftened
½cuppacked dark brown sugar
¼cupgranulated sugarwhite sugar
1teaspoonpure vanilla extract
1large egg
1 ¼cupsall purpose flour
¼teaspoonsalt
¼teaspoonbaking soda
1cuptoffee bits
Toppings
4ouncesmelted light cocoa candy meltsor use milk chocolate chips and 2 teaspoons vegetable oil
2-3tablespoonstoffee bits
Instructions
Caramel Ice Cream
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.
Toffee Chip Cookies
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.
Toppings
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.