Details
Servings
12
Diffculty
Medium
Time
Active Time
20 mins
Inactive Time
25 mins
Total Time
45 mins
Ingredients
2 scoops of Dreyer's/Edy's Slow churn Peanut Butter Park ice cream
1 Cup melted chocolate
Instructions
Prepare mini cup silicone molds by lining them with mini cupcake liners.
Fill each cup with 1 tablespoon of melted chocolate, then use a small food-safe paint brush to spread the chocolate up the walls of the liner.
Place the molds in the freezer for 7-10 minutes to set the chocolate.
Meanwhile, scoop 2 scoops of ice cream into a piping bag.
After the chocolate has set, pipe about 1 tablespoon of ice cream into each chocolate-lined cups.
Return the molds to the freezer for an additional 10 minutes to firm up the ice cream.
Once the ice cream is firm, top each cup with more melted chocolate to seal them.
Place the molds back in the freezer for 25 minutes to fully set.
Once set, remove the ice cream peanut butter cups from the molds and enjoy!
