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Real Strawberry Ice Cream Swirl Cups

Source of Recipe

Macklinda'


List of Ingredients

Real Strawberry Swirl Cups

1 quart Edy's Real Strawberry Ice Cream
1 18-ounce package refrigerated sugar cookie dough
1/2 cup all-purpose flour
non-stick cooking spray
chocolate syrup or hot fudge sauce





Recipe

Cookie Cups: Roll out the cookie dough to 1/8-inch thickness on a floured work surface. Use as much flour as needed to keep the dough from sticking to the work surface. Cut out 6 to 12 three-inch rounds.
Spray the backside of a muffin tin liberally with non-stick cooking spray. Press the cookie dough rounds onto the backside of the muffin tin, molding them into a cup shape. Bake in a 350 degree oven for 5 to 7 minutes, or until golden brown. (Small holes may appear in the dough while baking, but will fill in as it rises and bakes.) Carefully remove the cookie cups from the muffin tin while still warm. (Gently tapping the muffin tin on a kitchen counter top will help to loosen the cookie cups.)

To assemble: Fill the cookie cups with a generous scoop of ice cream. Drizzle chocolate syrup or hot fudge sauce over the ice cream-filled cookie cups. Serves 6 to 12.

Tip: The ice cream-filled cookie cups be made in advance and frozen. Substitute any of your favorite flavors of Edy's ice cream for a new twist on the recipe.