Cherry Chocolate Ice Cream Cups

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Cherry Chocolate Ice Cream Cups

Cherry Chocolate Ice Cream Cups
12 ea Reynolds Foil Baking Cups
18 ea maraschino cherries drained, chopped & divided
6 cups vanilla ice cream (1½ quarts) divided
12 tbsp. high-quality hot fudge topping warmed
Additional hot fudge topping
Whipped cream
almonds sliced, toasted

 Prep: 30 minutes, Chill: overnight, Makes: 12 servings

1. Place foil baking cups in cupcake tins and sprinkle half of the cherries in the bottom. Place half of the ice cream in the microwave and heat on the defrost setting for about 10 to 15 seconds to soften slightly.

2. Spoon about 1/4 cup of the ice cream over the cherries, pressing lightly to fill the bottom of the cup; drizzle with fudge topping and sprinkle with remaining cherries.

3. Place in the freezer for at least 1 hour to chill, then top with remaining ice cream and freeze overnight.

4. To serve, remove foil from ice cream cups and invert onto small serving plates. Drizzle with additional hot fudge topping and top each with whipped cream and almonds.

Nutritional Information:
240 calories, 4 g protein, 11 g total fat (6 g sat.), 32 g carbohydrate, <1 g fiber, 24 g sugar, 30 mg cholesterol, 95 mg sodium, 6 points


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