Peppermint Chocolate Ice Cream Cups

I’m super excited to have created these Peppermint Chocolate Ice Cream Cups with EDY’S®/DREYER’S SLOW CHURNED® Limited Edition Peppermint Wonderland® for my holiday gatherings this year!  Oh how I LOVE Peppermint!  I like to be creative yet simple, because I’m all about simple! 

One of the reasons I like to keep things as simple as possible is because of our family dynamics.  We are a blended family and so this can bring about A LOT of different scheduling issues.  It can also cause a lot of pressure for kids when they want to be with both parents and families. 

I made a decision long ago that I did not want to be the one to put undue pressure on my kids about whose house they spent the holidays with.    I grew up in a blended family so I know how torn up kids can get about this holiday thing.  Oh don’t get me wrong, I want them all at my house!  LOL But not at the expense of hurting feelings, causing pressure etc. 

Oh and to add to the blended family pressure 3 of our older kids are married!  So you need to add in, in laws and their blended families!  Oi! 

So over the years I’ve become pretty flexible.  I just want to bless my kids and grandkids at Christmastime.  You know what?  This year we will be having Christmas in January 2015!!  HA!  Whatever!  It will be so fun and I will be serving up these deeelish…

Peppermint Chocolate Ice Cream Cups

Ingredients:

• EDY’S®/DREYER’S SLOW CHURNED® Limited Edition Peppermint Wonderland®
• Packaged Sugar Cookie Mix
• 1 cup NESTLÉ® TOLL HOUSE® Limited Edition Holiday Morsels (optional)
• Chocolate Syrup (optional)
• Muffin Tin (large/medium or small)

Directions:

Preheat oven to 375 degrees.  Mix your Sugar Cookie mix and ingredients according to the package directions.  Usually that is just butter and an egg but check the package.  Then add the Holiday Morsels and mix.

Grab up some dough about 2 inches wide.  About double that you would for a single cookie (this is for a regular size muffin tin (medium).  Roll into a ball and press inside of the muffin tins.

I went around the edges and pressed down with my finger just to make a nice edging.

Put muffin tins into the oven and bake for 10-12 min.  Watch to make sure you take them out when edges are getting brown.  They can burn fast.

Take them out and then press the center down a bit with a rounded utensil…I simply use a small measuring spoon.  You could use a regular spoon..anything.

Let them cool for about 2-5 min. in muffin tin.  Use a knife to carefully loosen the Cups. 

Then put a rack on top of the muffin tin and turn upside down.  The muffins should come out like this…

Your cups are now ready to be filled with yummy Peppermint Ice Cream!  Then you can drizzle with Chocolate or not.  Since the Cups already have Chocolate Morsels in them, it will still be Chocolaty.  Oooh nothing like Peppermint and Chocolate! YUM!

I hope that no matter what your family dynamics are, that you will keep things simple so that you can enjoy every single person! 

You could make the Cookie Cups ahead and freeze too.

I did a little Christmas shopping while I was getting my ingredients for this yummy little dessert at WalMart.

Enjoy and Keep it Simple ok!?

Blessings!

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Peppermint Chocolate Ice Cream Cups

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Course: Dessert

Servings: 9

Author: Shari Lynne

Ingredients

• EDY’S®/DREYER’S SLOW CHURNED® Limited Edition Peppermint Wonderland®
• Packaged Sugar Cookie Mix
• 1 cup NESTLÉ® TOLL HOUSE® Limited Edition Holiday Morsels optional
• Chocolate Syrup optional
• Muffin Tin large/medium or small

Instructions

1. Preheat oven to 375 degrees. Mix your Sugar Cookie mix and ingredients according to the package directions.
2. Grab up some dough about 2 inches wide. About double that you would for a single cookie (this is for a regular size muffin tin (medium). Roll into a ball and press inside of the muffin tins.
3. Put muffin tins into the oven and bake for 10-12 min. Watch to make sure you take them out when edges are getting brown. They can burn fast.
4. Take them out and then press the center down a bit with a rounded utensil…I simply use a small measuring spoon. You could use a regular spoon..anything.
5. Let them cool for about 2-5 min. in muffin tin. Use a knife to carefully loosen the Cups
6. Then put a rack on top of the muffin tin and turn upside down.
7. Your cups are now ready to be filled with yummy Peppermint Ice Cream! Then you can drizzle with Chocolate or not.

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