Cupcake Scoops |  |
Ingredients
| 1 | pkg.
(12 oz.) semi-sweet chocolate chips
| | 12 small | scoops
Breyers® All Natural Ice Cream (about 3 cups)
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Directions
 | Line 12-cup muffin pan with aluminum foil cupcake liners, discarding paper parts of liners; set aside. |  | In medium microwave-safe bowl melt chocolate chips according to package directions; stir until smooth. Spoon chocolate into muffin liners by rounded tablespoonfuls, then with back of small spoon spread chocolate to completely coat sides and bottoms**. Refrigerate 30 minutes or until firm. |  | Carefully peel and discard foil from chocolate cups. On dessert plates arrange chocolate cups. Fill each with 1 scoop Breyers® All Natural Ice Cream, then garnish, if desired, with sliced fruit, whipped cream, and/or sprinkles. |
| *chill time extra
**If chocolate becomes too thick to spread, microwave at HIGH 10 to 20 seconds to thin; stir well.
TIP: Cups may be stored, tightly sealed, in refrigerator up to 1 week or frozen up to 1 month. | |
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