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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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From Everyday with Rachael Ray. I don't like coffee anything, but I loved the idea of these and thought any ice cream work well here, and I would would sub chocolate chips for the espresso beans. Cook time includes freeze time. Ingredients:
1 (12 count) box sugar ice cream cones |
4 tablespoons unsalted butter, melted |
3/4 cup almonds, toasted and chopped |
3 ounces semisweet chocolate, plus more |
semisweet chocolate, for shavings |
3 cups coffee ice cream, softened |
1/2 cup chocolate-covered coffee beans, finely chopped |
1/2 cup heavy cream |
1 tablespoon powdered sugar |
Directions:
1. Using food processor, grind ice cream cones into fine crumbs. Transfer to a med bowl and stir in butter. Divide between cups of a 6 cup jumbo muffin pan and press about 3/4 of the way up each cup. Spoon 1 T almonds into each cup.
2. In a small microwavable bowl, melt 3 oz chocolate at med power in intervals, stirring occasionally. Top almonds with melted chocolate to cover. Freeze 10 minute.
3. Spoon 2 T ice cream into each muffin cup. Sprinkle 1 T espresso beans onto ice cream and flatten with back of spoon. Add another 2 T ice cream and remaining almonds and flatten again. Add remaining ice cream and espresso beans and flatten. Freeze at least 1 hour.
4. Whip cream and sugar UNtil soft peaks form.
5. Run knife around edges of muffin cups to remove from pan. Top with cream and chocolate shavings.
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