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You are here: Home / Recipes / Baking and Desserts / Chocolate Cookie Cups for Ice Cream

Chocolate Cookie Cups for Ice Cream

October 23, 2015 by Sarah Trivuncic 6 Comments

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!

You can make these praline dipped chocolate cookie cups in advance and fill up with ice cream for an easy dessert. Post commissioned by Haagen Dazs.

Chocolate Cookie Cups with Coffee Ice Cream Scoops

You know I am not a typical coffee drinker. I have written about this before. My preferred way to drink coffee isn’t espresso, it isn’t cappuccino, it isn’t latte and it isn’t flat white. I like my coffee iced and this is the only way I regularly drink it.

Chocolate Cookie Cups with Coffee Ice Cream Scoops

So when I hear Haagen Dazs are bringing out a new coffee flavour version, I’m like where have you been all my life. 

Nespresso-Aeroccino

In order to create an easy dessert celebrating this new flavour, I was encouraged to get in the mood beforehand with this whizzy new Nespresso coffee machine. Only I think I’m going to have to send it back because there’s something missing.

It doesn’t come with a built in George Clooney like in the advert.

Nordic Ware Cookie Cup Mould

So on with the recipe. I bought this Nordic Ware cookie cup mould from Lakeland a few months back and hadn’t used it yet.

How to make cookie cups

Here’s the comedy bit. You’re supposed to squish down balls of cookie dough onto the greased metal hemispheres.

See here for my chocolate cookie dough recipe.

Nordic Ware Cookie Cup Mould

And then you push down with this pink mould and supposedly it leaves you with beautifully formed cookie cups to bake in the oven.

In fact it was less convenient than that. Despite following instructions 50% of the cookie cups stayed stuck in the pink mould and I had to squash them down again by hand. So the cookie cup mould is still under trial. I won’t declare it a complete disaster yet but probably the pink part is a bit pointless and you might as well just use the hemisphere metal bit and your hands. But then it would be less pretty.

Melting-chocolate

The cookie cups are baked actually on the metal mould – I’m pleased to report they didn’t stick to the metal part and came away easily. You leave them to cool down.

Next we melt 150g dark chocolate. You won’t need this much but you do need a decent depth for dipping. And I’m sure you’ll *find* a use for leftover melted chocolate if you think hard enough.

Coffee Haagen Dazs Ice Cream

Apparently the optimum time to serve Haagen Dazs is 12 minutes after removing from the freezer.

Knowing this is something of a revelation. I can now get the ice cream out, carry on watching telly for twelve minutes then come back. I was going to say this was perfect timing from one ad break until the next and then I remembered I have a smart telly box thing now and sitting through the ad break seems very 2010 all of a sudden.

Chocolate Cookie Cups with Coffee Ice Cream Scoops-5

Meanwhile when the melted chocolate has cooled but not solidified again you dip each cookie cup into the molten chocolate and then straight into a dish of chopped praline pieces. I pick bags of these up in France which I dare say isn’t terribly helpful to most people but as an easier alternative you could use straight chopped hazelnut.

Coffee Haagen Dazs Ice Cream

Twelve minutes later and the ice cream is right consistency for the perfect scoop.

Chocolate Cookie Cups with Coffee Ice Cream Scoops

Chocolate Cookie Cups with Coffee Ice Cream

Makes 12-15 cookie cups

Ingredients
1 half batch of chocolate cookie dough
100g to 150g dark chocolate (you won’t need all of it but more makes for easier dipping)
75g chopped praline or hazelnuts
2 tbsp grated dark chocolate
350ml coffee Haagen Dazs

You will need a cookie cup mould. Alternatively an upside down mini muffin tin could work nicely.

Directions

1. Preheat the oven to 180c / gas 4. Mould golf ball sized balls of cookie dough on the metal tin to form cups. Bake in the  middle of the oven for around 14 minutes. (Your oven may differ so keep an eye out they don’t burn).

2. Remove the cooked cookie cups and allow to cool on the tin for a few minutes. Then transfer to a wire rack to cool completely.

3. Next melt the chocolate. My preferred method is in a double boiler but you can use a microwave if you are careful to heat in short bursts of medium heat to avoid scorching. Allow the chocolate to cool but do not leave until solidifies again – it should still flow when stirred.

4. Dip each chocolate cookie cup into the molten chocolate and then the chopped praline. Place on a sheet of baking parchment paper to give the chocolate time to set.

5. To serve the dessert, remove the ice cream from the freezer 10-15 minutes before you need it. Place scoops of ice cream in each cookie cup and sprinkle with grated chocolate. Serve immediately.

Chocolate Cookie Cups with Coffee Ice Cream Scoops

This chocolate cookie cups with coffee ice cream recipe commissioned by Great British Chefs on behalf of Haagen Dazs #RealOrNothing campaign. 

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Baking and Desserts, Branded Content Tagged With: chocolate, coffee, cookies, desserts

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
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Comments

  1. Medeja says

    October 23, 2015 at 12:55 pm

    Yummy! I would love at least..10 of them 😀

    Reply
    • Sarah, Maison Cupcake says

      October 26, 2015 at 4:32 pm

      That might be rather greedy 😉

      Reply
  2. Del's cooking twist says

    October 27, 2015 at 9:30 pm

    What a wonderful idea. They look irresistible!

    Reply
  3. April J Harris says

    October 28, 2015 at 1:37 am

    Our Nespresso didn’t come with George Clooney either 😉 Love these Chocolate Cookie Cups – even if the cookie cups were a challenge to make they look fantastic!

    Reply
  4. Bintu @ Recipes From A Pantry says

    October 31, 2015 at 10:43 pm

    I don’t think i can wait 12 whole mins after taking ice cream from the freezer. Looks good

    Reply
  5. lisa says

    November 9, 2015 at 9:14 pm

    Wow these look fantastic! Such a good idea x

    Reply

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