Crispy Ice Cream Cups are festive and easy to prepare. Donna Hay creates this quick, elegant dessert that can be made ahead and assembled just before serving. Use your favorite ice creams or choose an assortment for guests. Scoops can be prepared up to several days in advance and kept in the freezer. This is also a great recipe to make with kids!

INGREDIENTS

24 wonton wrappers

3 tablespoons unsalted butter, melted

pure icing (confectioner’s) sugar, for dusting

store-bought ice-cream or sorbet, to serve

INSTRUCTIONS

Preheat oven to 200ºC (390ºF). Brush the wonton wrappers with the melted butter and press into 24 x ¼ cup-capacity (60ml) muffin tins.

Bake for 5–6 minutes or until golden and crispy. Dust with icing sugar and cool on a wire rack. Scoop the ice-cream into the cups and serve immediately. Makes 24.

NOTE

Donna Hay is a gifted food editor from Australia and author of l8 cookbooks. She is also author of Donna Hay Magazine, which reaches over 7 million readers weekly in 82 countries. Her simple, elegant recipes and their mouth watering, gorgeous photography, will inspire you to pick up the phone and call your closest friends for a dinner party, knowing you can follow these easy instructions for a food proof, spectacular evening. Love Donna Hay’s new book, Fast Fresh Simple or simply check out her website at www.donnahay.com.

– The Gourmet Review

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