Skip to main content

#1 Natural Cookie Dough Brand in the U.S.*

WINTER CHEER IS HERE! SHOP OUR HOLIDAY COLLECTION NOW!

Your cart

Your cart is empty

We've teamed up with our friends @cadoicecream and @plantfusion to bring you these cookies & cream ice cream cookie cups! 

Bake Sweet Loren's Chocolate Chunk cookie dough into muffin tins, then once baked & cooled, top with Cookies & Cream Ice Cream & a Plant Fusion Chocolate protein glaze. 


Prep Time: 15 Minutes

cook Time: 18 Minutes

yield: 8 Servings

diet: Gluten-Free


ingredients


preparation

step 1 Preheat oven to 325°F and thaw packages of cookie dough to room temperature so they become soft to touch.

step 2 Using a 12-count muffin pan, grease 8 of the muffin cavities with coconut oil or cooking spray.

step 3 Press together 1 ½ portions of cookie dough into a ball.

step 4 Lightly press the cookie dough ball into the bottom of a cupcake cavity.

step 5 Repeat steps 3 & 4 until the entire pan is filled.

step 6 Bake for 15-20 minutes, until cookies have risen into cookie cups and edges are lightly golden.

step 7 Cool pan on a wire baking rack for at least 25 minutes. Don’t remove the cookie cups from the pan until completely cooled. When cookies are still warm, you can use a spoon to lightly push the center of each cookie down a bit to form more of a cup shape.

step 8 While cookies cool, make the glaze by combining the confectioners sugar, protein powder and water in a bowl. Whisk until combined.

step 9 Fill each cookie cup with a generous scoop of cookies & cream ice cream and drizzle with chocolate glaze. Enjoy!

used in this recipe

Share your creations

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.