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2010 Pillsbury Bake-Off Winner: Mini Ice Cream Cookie Cups Worth a Million Bucks

April 14th, 2010 · 3 Comments

Mini Ice Cream Cookie Cups /photo courtesy Pillsbury

A recipe for Mini Ice Cream Cookie Cups won for Sue Compton of New Jersey the $1 million prize in the 44th Pillsbury Bake-Off contest, held in Orlando this past week. This year, the prize was announced today, two days afer the actual Bake-Off, on the Oprah show.

The recipe is so easy, kids can do it. (Mother’s Day is coming up, kids!!)

Compton said she’d keep doing her job as a mortgage loan processor.

Here’s the winning recipe:

Mini Ice Cream Cookie Cups

Prep Time: 20 Min

Total Time: 45 Min

  • 1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
  • 4 teaspoons sugar
  • 1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
  • 1/2 cup Hershey’s® semi-sweet chocolate baking chips
  • 1/4 cup Smucker’s® Seedless Red Raspberry Jam
  • 1 1/2 cups vanilla bean ice cream, softened
  • 24 fresh raspberries

 Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.

Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.

Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.

Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.

In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.

Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry. Store in freezer; let stand at room temperature 5 minutes before serving.

Makes 24 mini ice cream cups.

(Recipe created by Sue Compton, Delanco, NJ)

NUTRITION INFORMATION (Provided by Pillsbury)

1 Tartlet: Calories 150 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 1 1/2g); Cholesterol 0mg; Sodium 60mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 12g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tags: Kids' Cooking · Recipes: What's Cooking!

3 responses so far ↓

  • 1 Scott Simmons // Apr 15, 2010 at 8:35 am

    I always chuckle at the number of highly refined, highly processed ingredients that go into those bake-off winners.

  • 2 Merrie Lee Reese // Apr 17, 2010 at 3:48 pm

    Well, yeah! It is a dessert, you know! And stressed spelled backwards is desserts. So don’t get stressed, get desserts!

  • 3 Niki Harris // Feb 23, 2011 at 2:41 pm

    I tried this recipe and it was wonderfully easy to do and still soooo yummie.

    I wish Sue the best with her winnings!

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