Mandarin Ginger Ice Cream Cups
Print recipe| Serves | 2 |
| Prep time | 5 minutes |
| Meal type | Dessert |
Ingredients
- 1 Small Ginger "Snap Back" The Cookie Dept Cookie (10% OFF coupon below)
- 1 tablespoon unsweetened applesauce
- 1 tablespoon Cookie Butter
- 3/4 Vanilla Bean 'Halo Top' Ice Cream (or vanilla ice cream of choice)
- 2 mandarin oranges
Optional
- 2 tablespoons You Fresh Naturals White Chocolate Cashew Coconut Butter
Directions
| Step 1 | |
| Remove vanilla ice cream from the freezer and let thaw/temper slightly while preparing crust. In a small bowl, break The Cookie Dept "Ginger" cookie up into a course crumble. You can use a fork to help if needed. Stir in applesauce and cookie butter. Divide and press into the bottom of two silicon/plastic molds. Set aside. | |
| Step 2 | |
| Zest mandarin orange into a small bowl, then slice in half and squeeze out 1-2 tablespoons of juice into bowl with zest. Add softened ice cream to the bowl. Stir until ingredients are well incorporated. | |
| Step 3 | |
| Divide and pour ice cream onto each of the ginger crusts. Place in freezer for 1-3 hours or overnight to set. Garnish with extra mandarin orange and drizzle on nut butter if desired. | |
Note
NUTRITIONAL INFORMATION (makes 2 servings): calories- 194, fat- 8 grams, carbs- 30 grams, protein- 7 grams PER CUP