Rocky road “nice” cream in cookie cups
Unsweetened cocoa powder
Mini chocolate chips
1 tbsp(s), toasted, finely chopped
10 item(s), cut into small chunks
Powdered sugar (icing sugar)
1 egg white(s), large
- To make nice cream, in food processor, pulse bananas until smooth. Add 2 tbsp cocoa powder, 1/2 tsp vanilla, chocolate, nuts, and marshmallows and pulse a few times to distribute evenly. Transfer to airtight container with lid. Freeze until firm, about 1 hour.
- To make cookie cups, preheat oven to 350°F. Line baking sheet with parchment paper. Invert 2 ramekins or muffin pan on work surface (to form cookie cups). Into small bowl, sift sugar, flour, salt, and remaining 1 tbsp cocoa powder. Whisk in butter, egg white, and remaining 1 tsp vanilla until thin and smooth. Cover and refrigerate batter until slightly thickened, at least 1 hour but no more than 2 hours. Stir batter. (The texture should be like peanut butter at room temperature.) Arrange 2 mounds of 2 tsp batter each on prepared sheet, spacing mounds 6 inches apart. (Make only 2 cookies at a time so you can work quickly when they come out of the oven.) Use thin spatula to spread batter out to 4- to 5-inch circle. (The batter will be nearly transparent.) Bake just until edges of cookies begin to darken, 4 to 5 minutes.
- Working quickly, peel each cookie off parchment and place on top of ramekins. Let cookies droop over ramekins to form inverted cups. Let cool for 2 minutes before removing from ramekins. Repeat with remaining batter. Scoop 1/2 cup nice cream into each cookie cup.
- Serving size: 1 cookie and 1/2 cup nice cream