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Choco-Coco-Nut Mini Ice Cream Pies

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By Pillsbury Kitchens
Updated Jun 14, 2011
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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
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Ingredients

Instructions

  • Step 
    1
    Heat 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.
  • Step 
    2
    Spoon 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.
  • Step 
    3
    Let 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
*Percent Daily Values are based on a 2,000 calorie diet.
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