John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/3756/All_American_Ice_Cream_Cups
All American Ice Cream Cups
Yield: 18 servings
Ingredients
| 18 |
|
Reynolds Foil Bake Cups
|
|
|
| 2 |
cups |
loosely packed coconut macaroon cookie crumbs
|
|
|
| 1/4 |
cup |
apricot preserves
|
|
|
| 1/2 |
teaspoon |
almond extract
|
|
|
| 1/2 |
gallon |
vanilla ice cream, slightly softened
|
|
|
| 18 |
|
maraschino cherries
|
|
|
| 1/2 |
cup |
sliced almonds
|
|
|
|
|
Reynolds Wrap Aluminum Foil
|
|
|
Directions:
Place bake cups in muffin pans; set aside.
Combine cookie crumbs, apricot preserves and the almond extract. Stir with fork until crumbs are coated. Press one rounded tablespoon of crumb mixture into bottom of each bake cup. Working quickly, spoon one scoop of the ice cream into each bake cup and top each dessert with a cherry and some sliced almonds.
Freeze until serving time. For storing in freezer, cover tightly with aluminum foil.
Please note that some ingredients and brands may not be available in every store.
John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/3756/All_American_Ice_Cream_Cups