ice cream cookie cups – Ellebee’s Bakes & Cakes

There’s nothing quite like eating ice cream out of a cookie cup. It’s a bit like eating ice cream out of a waffle cone, only a bit more childish and decadent. Plus, who doesn’t love the novelty of being able to eat the ice cream bowl?

This recipe will make 6-8 cookie cups. All ingredients, except the margarine, should be room temperature.

Ingredients

125g small chocolate chips
115g cold margarine, cubed (I use Stork for Biscuits because it comes in a block), extra for greasing
80g golden caster sugar
80g light brown muscovado sugar
100g self raising flour
150g plain flour
1 large egg, beaten

Process

Beat the margarine, using a stand mixer or hand mixer, at a high speed until lighter in colour
Add the sugars to the beaten margarine and beat together until well combined
Push down the mixture from the edges. Add half of the flours
Add the beaten eggs and mix until combined
Slowly add the rest of the flours in equal amounts until dough is tacky and doesn’t stick to your fingers if you touch it. You might not use all of the leftover flour
Add the chocolate chips and mix with a stiff spatula or wooden spoon. You could damage your mixer if you use it to mix in the chocolate chips.
On a flat surface, rip off a piece of clingfilm which is about 10cm wider than your freezer drawer/shelf. Turn out the cookie dough on to the clingfilm and form into a thick sausage along the length of the clingfilm, about the circumference of a muffin tin hole. Make sure to not make it wider than your freezer drawer/shelf.
Pop the cookie dough sausage in the freezer for 2 hours to 1 day
Turn the oven on at 175C (fan assisted)
Line the underside of a muffin tin with aluminium foil and grease lightly with margarine. I only do every other ‘mound’ so that the cookie cups are easier to separate when taken out of the oven.
Using a sharp knife, cut the cookie dough sausage into rounds about 1.5cm thick. These need to be warmed slightly before moulding over the underside of the muffin tin, so roll into a ball between your hands and then flatten again (be careful not to warm them too much or the cookie cups will melt too quickly in the oven). Place over the ‘mound’ and smooth the dough down the edges until the dough reaches the flat of the tin. Repeat this for each greased ‘mound’.
Pop in the preheated oven for about 15 minutes
Wait about 15 minutes to cool on the tray then move over to a cooling rack.

Enjoy with your favourite ice cream and toppings!