mini mango ice cream sundae
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Mini Mango Ice Cream Sundaes

Home made fresh mango ice cream drizzled with butterscotch sauce, and topped with crushed pistachios all in an edible bowl.
Course Dessert
Cuisine American
Servings 12
Author Chellie Schmitz

Ingredients

Ice Cream

  • 2 cups heavy cream
  • 1 14 oz can sweetened condensed milk
  • 2 mangos, peeled and puree'd
  • butterscotch sauce for drizzling
  • choppped pistachios for garnish

Cookie Cups

  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs

Instructions

Ice Cream

  • Using a hand mixer or stand mixer, whip the heavy cream until soft peaks form.
  • In a separate bowl, Whisk together mango puree and sweetened condensed milk.
  • Add the whipped cream. Pour into a container to freeze. Chill for at least 6 hours, or overnight.

Cookie Cups

  • Preheat oven to 375. Spray muffin pan with non-stick spray.
  • Combine flour, baking soda, and salt in a small bowl. Beat butter and sugars in a stand mixer until light and fluffy. Add vanilla and beat again.
  • Add eggs, one at a time beating after each addition. Gradually beat in flour mixture. 
  • Using a cookie scoop (or a regular spoon) place 2 scoops of dough into each well of the muffin pan.
  • Bake for 9-11 minutes, until golden brown. Cool for 2 minutes.
  • Using a small spice jar, press the dough down in each well. The sides will raise up just a bit and form a mini bowl. Cool for 5 minutes and remove to a cooling rack. Store in an airtight container until ready to use.
  • When ready to serve, allow ice cream to sit on the counter for about 5 minutes prior to scooping. Place 1 scoop into each cookie cup, drizzle with butterscotch sauce, sprinkle with chopped pistachios. Serve immediately.