Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
2 cups coffee ice cream
Whipped cream and chocolate syrup
1/3 cup English toffee bits or almond brickle chips
Directions
Let dough stand at room temperature for 5-10 minutes to soften. Cut into 12 slices; press onto the bottoms and up the sides of greased muffin cups.
Bake at 350° for 12-14 minutes or until golden brown. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze for 1-2 hours or until firm.
Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits. Yield: 12 servings.
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