I scream, you scream, Pat screams for... NICE cream! Pat loves dessert and is so excited to share this brand new recipe with you! Don't let the secret ingredient of riced cauliflower fool you! It makes the texture of these cookie cups to die for! Pat hopes these will be your favorite sweet summer treat on repeat and enjoy!
Preheat the oven to 350º and line a muffin tin with cupcake liners (parchment or silicone)
Add all cookie ingredients to a bowl and mix until everything is well combined and there are no dry pockets left
Roll out 2 inch balls of dough and press into the liners until the dough is shaped evenly throughout the liner
Bake for 15-18 minutes or until edges are golden brown, then allow to cool almost completely
While the cookie cools, make the nice cream by blending all ingredients in a blender or food processor until desired consistency is achieved. Then melt hard shell ingredients in a small saucepot on low heat, stirring constantly until smooth and remove from heat
Gently remove each cookie cup from the liners and set aside or on a tray ready to add nice cream
Add a scoop of nice cream to each cookie cup using an ice cream scoop or spoon, drizzle with hardshell and serve
Store in the freezer, allow to sit on counter for about 5 minutes before serving
