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Related CoursesThe Whole Scoop
A very simple but impressive dessert to use up some of that gorgeous ice cream you've been making...as if you needed something to help you with that!
These are great as you can make all of the components in advance, (even assembling in full if you wish) or you can just assemble to order. I think if you could be patient enough, they would make a lovely mini serving for a finger food only party! (You can have that idea for free, but me? Give me the bigger serve thanks!)
Enjoy this one kids. No video needed.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
The Cookie Cups
- 50 Grams Chocolate dark BUY
- 70 Grams Unsalted Butter cubed BUY
- 70 Grams Bakers or Strong Flour BUY
- 15 Grams Shredded Coconut toasted, plus more to garnish BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 30 Grams dark brown sugar
- 1 Pinch Pink Salt Flakes BUY
- Killer Vanilla Ice Cream or other vanilla ice cream of your choice Recipe
- 1 Teaspoon Condensed Milk Dulce de Leche per serving Recipe
Preheat oven to 180°C and butter a 6 cup muffin pan.
Place chocolate into Thermomix bowl and mill for 7 sec/speed 7. Remove from bowl and set aside.
Place butter, flour, ¼ cup coconut, sugar and salt into Thermomix bowl and pulse until combined, resembling wet sand.
Place 1 heaped tbsp of mixture and press into muffin tin to make even cases. Freeze for 15 minutes.
Bake 20 minutes.
Remove tray from oven and divide milled chocolate between bases. Return tray to turned off oven and allow chocolate to melt. Brush to coat cases evenly if necessary.
Place cooled muffin tray in freezer for around 20 minutes. Remove cases carefully.
Scoop 1 large scoop ice cream of choice into cases. Drizzle with Dulce de Leche, and garnish with additional toasted coconut. Serve immediately.
This recipe can be seen if you sign up for the related course. Join the course to get access!
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