Ingredients
nonstick cooking spray,for greasing
8ozcookie dough,prepared
1cartonTasty® Raspberry White Chocolate Lava Cake Ice Cream
10ozwhite chocolate chips
2½tbspcoconut oil
2tbspfreeze dried strawberry,crushed into a powder and sifted to remove seeds
3ozgraham cracker,cut into 2-in squares
1cupheavy whipping cream
1tbsppowdered sugar
12fresh raspberries
12fresh mint leaves
Preparation
Preheat the oven to 350 degrees F.
Lightly grease the brownie pan with nonstick spray. Press a cookie dough square into each of the cups, making sure that the dough completely covers the bottom of the cup and comes up the sides slightly.
Bake for 10 minutes, until the cookie dough is golden brown and cooked through. Let the cookie squares cool completely in the pan for about 20 minutes.
While the cookies cool, take the ice cream out of the freezer to soften.
Spread 1 heaping tablespoon of softened ice cream on top of each cooled cookie square. Freeze for 1 hour.
In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted. Stir in the freeze-dried strawberry powder.
Line a baking sheet with parchment paper and set a wire rack on top. Pop the ice cream bars out of the pan and set on the wire rack.
Top each ice cream square with a graham cracker square, pressing down to adhere.
Coat each ice cream bar with 2 tablespoons of the magic shell. Return to freezer for 20 minutes until set.
In a medium bowl combine the heavy cream and powdered sugar. Beat with an electric hand mixer for 4 to 6 minutes, until medium peaks form.
Top each ice cream bar with 2 tablespoons of whipped cream, a raspberry, and a mint leaf.
Enjoy!
