Ice Cream Cups

Ice Cream Cups
  • 12 servings
  • 0:30 Preparation
  • 0:02 Cooking
  • 1:02 Total Time


Add all
  • 12 oz
    (350 g)

    package semi-sweet chocolate chips

  • 12 small scoops

    any all natural ice cream (about 3 cups/750 ml)


Line 12-cup muffin pan with foil cupcake liners, discarding paper part of liners; set aside. In medium microwave-safe bowl, melt chocolate chips according to package directions; stir until smooth.

Spoon chocolate by rounded tablespoonfuls into muffin liners, and spread with the back of small spoon to coat sides and bottoms completely.

Refrigerate 30 minutes or until firm. Carefully peel and discard foil from chocolate cups. On dessert plates, arrange chocolate cups.

Fill each with 1 scoop ice cream, then garnish, if desired, with sliced fruit, whipped cream.

Source: Breyers