Mini Ice Cream Sundaes

Dazzle your guests with these mini sundaes that are simply delicious. Puff pastry cups are filled with chocolate sauce and a tiny scoop of vanilla ice cream before being chilled. They’re finished with whipped cream and chopped nuts in this easy and versatile recipe that’s a definite keeper!
  • prep: 35 minutes
  • chill: 30 minutes
  • Serves: 12

Recipe

Ingredients

  • 2 tablespoons chocolate sauce
  • 1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
  • 2 cups vanilla ice cream
  • 1/4 cup sweetened whipped cream
  • 2 tablespoons finely chopped dry roasted unsalted peanuts

Directions

  1. Spoon 1/4 teaspoon chocolate sauce into each pastry cup.

  2. Using a mini ice cream scoop, spoon about 1 tablespoon ice cream onto each pastry cup, rinsing the scoop with hot water after each.

  3. Freeze the filled cups for 30 minutes.  Top each with 1/2 teaspoon whipped cream and sprinkle with the peanuts.

Cups Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Cups in a preheated 400° F oven. Do not bake Cups in a microwave or a toaster oven.

Place Puff Pastry Cups on ungreased baking sheets with “top” facing up. Place Cups about 2 inches apart on baking sheet.

Unfilled baked Puff Pastry Cups may be stored in an airtight container at room temperature for up to 2 days.

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