Halloween is a great opportunity to have an ice cream before it gets too cold.
This recipe offers a festive way to celebrate the season. Served in small cups, it’s also a handy dessert to hand out to guests at Halloween parties – courtesy of its creator Debi Morgan of QuicheMyGrits.com.
Morgan shares on his blog: “These adorable frozen treats are easy to make and even more fun to eat.”
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- Melt 3 cubes of white candy coating at 30 second intervals until completely melted. Stir frequently.
- Dip 6 hazelnut butter cookies halfway through the vanilla candy coating. Cool standing on racks. Once the coating has set lightly, place 2 small eyes on each cookie. Let the ghosts cool completely.
- Dab the black decorating gel onto 6 chocolate mint cream cookies and insert a large candy eye on top. Allow the monsters to settle on a grid.
- Divide large scoops of vanilla ice cream among 6 plastic cups. Insert the ghosts into the top of the ice cream until the bottom half is covered. Decorate the ice cream cups with Halloween sprinkles.
- Divide large scoops of chocolate-mint ice cream among 6 plastic cups. Insert monsters into the top of the ice cream. Decorate the ice cream cups with crumbled chocolate mint cookies.
- Insert Halloween picks into mugs if you like. Place in muffin tins for easy transport and freeze until ready to serve.