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Home > Recipes > Mini Mango Ice Cream Sundaes

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Mini Mango Ice Cream Sundaes

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Recipe by Chellie Schmitz of Art From My Table
Servings:
12
Prep Time:
15 min
Cook Time:
10 min
Print Recipe

Ingredients

For the cookie cups

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 Eggs, large

For the ice cream

  • 2 cups cream, heavy
  • 1 can milk, sweetened condensed - 14 oz.
  • 2 mangos, peeled and pureed
  • butterscotch sauce, for drizzling
  • shelled pistachios, chopped for garnish

Nutrition Information

Serving size: 3/4 cup
Calories: 570
Carbohydrate: 75g (25%)
Protein: 8g (16%)
Total Fat: 28g (43%)
Saturated Fat: 17g (85%)
Trans Fat: 0.5g
Cholesterol: 115mg (38%)
Sodium: 500mg (21%)
Dietary Fiber: <1g (0%)
Calcium: 15%

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

Preheat oven to 375. Spray muffin pan with non-stick spray. Combine flour, baking soda, and salt in a small bowl. Beat butter and sugars in a stand mixer until light and fluffy. Add vanilla and beat again.

Add eggs, one at a time beating after each addition. Gradually beat in flour mixture. Using a cookie scoop (or a regular spoon) place 2 scoops of dough into each well of the muffin pan.

Bake for 9-11 minutes, until golden brown. Cool for 2 minutes. Using a small spice jar, press the dough down in each well. The sides will raise up just a bit and form a mini bowl. Cool for 5 minutes and remove to a cooling rack. Store in an airtight container until ready to use.

Using a hand mixer or stand mixer, whip the heavy cream until soft peaks form. In a separate bowl, Whisk together mango puree and sweetened condensed milk. Add the whipped cream. Pour into a container to freeze. Chill for at least 6 hours, or overnight.

When ready to serve, allow ice cream to sit on the counter for about 5 minutes prior to scooping. Place 1 scoop into each cookie cup, drizzle with butterscotch sauce, sprinkle with chopped pistachios. Serve immediately.

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