Looking for a distinctive dessert? Then check out these coconut ice cream pies made using Pillsbury™ cookies and topped with fudge and almonds.
Choco-Coco-Nut Mini Ice Cream Pies
- Prep Time 20 min
- Total 4 hr 30 min
- Ingredients 4
- Servings 12
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
- 1/3 cup hot fudge topping
- 1/3 cup roasted chopped almonds
- 1 cup coconut ice cream
Instructions
-
Step1Heat oven to 350°F. Grease or spray each of 12 regular-size muffin cups. Remove cookie dough from pouch; cut dough into 12 slices. Firmly press 1 slice in bottom and up side of each muffin cup. Bake 9 to 11 minutes or until golden brown. Cool completely, about 1 hour.
-
Step2Spoon 1 teaspoon hot fudge into each cup; top with 1 teaspoon chopped almonds. Divide ice cream evenly among cups. Freeze uncovered until firm, about 3 hours.
-
Step3Let stand at room temperature 5 minutes before serving. Garnish with remaining hot fudge and almonds.
Nutrition
220
Calories
12g
Total Fat
2g
Protein
24g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 220mg
- 9%
- Potassium
- 70mg
- 2%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
1 1/2
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