Ice Cream Cups

Oxmoor House
8 servings


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1/4 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
2 eggs
1/4 cup all-purpose flour
Pinch of salt
1/2 cup finely chopped pecans
1 teaspoon vanilla extract
Vanilla ice cream


Cream butter in a medium mixing bowl; gradually add sugar, beating well. Add eggs; beat well. Stir in flour, salt, pecans, and vanilla.

Drop batter by 2 tablespoonfuls, 3 inches apart (2 cookies on each baking sheet), onto greased and floured baking sheets.

Bake at 325° for 10 minutes or until browned. Immediately remove cookies from baking sheet, and shape over outside of eight inverted 6-ounce custard cups. Let cool. Carefully unmold pecan crisp cups from outside of each custard cup.

Place a scoop of ice cream in each cup. Top with Caramel Sauce, and serve immediately.

Created date

February 2010