Let's Dish / Springtime Recipes

Cookies & Cream Ice Cream Cookie Cups

Bake Sweet Loren’s Chocolate Chunks cookie dough into muffin tins, then once baked & cooled, top with Cookies & Cream ice cream & a Plant Fusion Chocolate protein glaze.

Total time: 35 minutes
Prep time: 15 minutes
Bake time: 18 minutes
8 Servings
  • 1 package Sweet Loren’s Chocolate Chunk Cookie Dough
  • 1 pint Cado Cookies and Cream ice cream
  • 1 cup confectioners sugar
  • 1 scoop Plant Fusion Chocolate Protein Powder
  • 1-2 tablespoons boiling water
  1. Preheat oven to 325°F and thaw packages of cookie dough to room temperature so they become soft to touch.
  2. Using a 12-count muffin pan, grease 8 of the muffin cavities with coconut oil or cooking spray.
  3. Press together 1 ½ portions of cookie dough into a ball.
  4. Lightly press the cookie dough ball into the bottom of a cupcake cavity.
  5. Repeat steps 4 & 5 until the entire pan is filled.
  6. Bake for 15-20 minutes, until cookies have risen into cookie cups and edges are lightly golden.
  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.
  8. While cookies cool, make the glaze by combining the confectioners sugar, protein powder and water in a bowl. Whisk until combined.
  9. Fill each cookie cup with a generous scoop of cookies & cream ice cream and drizzle with chocolate glaze. Enjoy! View photo
    Recipe step

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