Cupcake Scoops

Breyers® Cupcake Scoops

Cupcake Scoops Recipe

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Prep time

30 min

Chill time

30 min

Makes

12 servings

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Ingredients

  • 1 package (12 oz.) semi-sweet chocolate chips
  • 12 small scoops Breyers® Vanilla, Chocolate, Strawberry Ice Cream

  • Nutritional information

    Serving Size: 12

    Amount per: 1 serving

    • Calories 200
    • Calories from Fat 100
    • Total Fat 12g
    • Saturated Fat 7g
    • Trans Fat 0g
    • Cholesterol 10mg
    • Sodium 25mg
    • Total Carbs 26g
    • Dietary Fiber 2g
    • Sugars 23g
    • Protein 2g
    • Calcium 4%
    • Iron 6%
    • Vitamin C 2%
    • Vitamin A 2%

Directions

  • Line 12-cup muffin pan with aluminum foil cupcake liners, discarding paper part of liners; set aside.

  • Microwave chocolate chips in medium microwave-safe bowl at HIGH, stirring occasionally, 1-1/2 minutes or until smooth. Spoon chocolate by rounded tablespoonfuls into muffin liners, then with back of small spoon spread chocolate to completely coat sides and bottoms*. Refrigerate 30 minutes or until firm.

  • Carefully peel and discard foil from chocolate cups. Arrange chocolate cups on dessert plates. Fill each with 1 scoop Breyers® Vanilla, Chocolate and Strawberry Ice Cream, then garnish, if desired, with sliced fruit, cookies, mini chocolate chips and/or sprinkles.

*If chocolate becomes too thick to spread, microwave at HIGH 10 to 20 seconds to thin; stir well.

TIP: Chocolate cups may be stored, tightly covered, in refrigerator up to 1 week or frozen up to 1 month.

**Made with gluten free Breyers® Ice Cream.
Cost per recipe*: $5.45.

Cost per serving*: $0.45.

*Based on average retail prices at national supermarkets.

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