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Rocky road “nice” cream in cookie cups

Rocky road “nice” cream in cookie cups

4
Points®
Total Time
2 hr 50 min
Prep
30 min
Cook
20 min
Serves
8
Difficulty
Easy
The cookie cups are very thin cookies the French call tuilles. The cookies are shaped into cups by draping them over ramekins or an inverted muffin tin while they are still warm to form cups. It's important to cook just 2 at a time because you will need to work quickly when they come out of the oven and are still a bit pliable. Using bananas in nice cream helps create that comforting creamy texture we love in a frozen treat. Studded with the classic rocky road mix-ins of nuts, chocolate, and marshmallow bits, this version does not disappoint.

Ingredients

Banana

2 large, ripe, frozen

Unsweetened cocoa powder

3 Tbsp, divided

Vanilla extract

1½ tsp, divided

Mini chocolate chips

1 Tbsp

Walnuts

1 Tbsp, toasted, finely chopped

Mini marshmallows

10 item(s), cut into small chunks

Powdered sugar (confectioner's)

⅓ cup(s)

All-purpose flour

¼ cup(s)

Kosher salt

⅛ tsp

Light butter

2 Tbsp, melted

Egg whites

1 large

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serving size: 1 cookie and 1/2 cup nice cream

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