And on top of it, it was a holiday weekend! And what did we plan? Game night with some friends. We finally got to play Cards Against Humanity with some of our expansion packs....and did we ever laugh. One round left all of us laughing so hard we couldn't breathe, our stomachs were hurting and our faces were red. It will be tough to ever beat that round.
And of course because we were having people over, I made dessert. And at the suggestion of BP, dessert was individual sized.
These were a huge hit. Everyone had a couple and took some on their way out as well. I mean who wouldn't want an individual mini pie/sundae?! These don't disappoint. So next time you're having people over, make these.
Mini Cake Batter Ice Cream Pies
Makes about 24
1 quart of your favorite ice cream, softened but not melted
Chocolate Chip Cookie Dough - store bought, homemade - doesn't matter
Whipped cream
Chocolate sauce
1. Preheat oven to correct temperature. Spray cupcake tins with cooking spray; set aside. Make cookie dough according to directions. Place 1tbsp and a half of cookie dough in each hole and press dough evenly along bottom and up the sides. (Wet your fingers so dough doesn't stick). Bake until golden brown 8-10 minutes. Let cool completely.
2. Let ice cream soften so it's easy to handle. Take cookie pies out of the tins and onto a cookie sheet or large tray lined with waxed paper or parchment paper. Fill pastry bag with ice cream and pipe ice cream into each cookie, filling up until just over the top. Freeze at least 3 hours to set.
3. When ready to serve, take out of freezer and pipe a dollop of whipped cream on top of each mini pie and then drizzle chocolate sauce on top of each mini pie. (Let sit out for 5 minutes before you eat one).
