Salted caramel ice cream pecan cookie cups

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Lucy Jessop

Makes 12 | prep 30 mins | total time 45 mins, plus chilling and freezing

Ingredients

Get ahead

Make the cookie cups up to 1 day ahead, cool and store in an airtight container. Make the ice cream 1 day before and freeze.

The day before you want to eat these (or at least 6 hours ahead), make the ice cream: whisk the cream, vanilla seeds and 200g salted caramel sauce to soft peaks. Transfer to a freezerproof container and freeze for at least 6 hours or overnight until firm.
Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease a 12-hole muffin tin. Using an electric whisk, cream together the butter and sugars until pale. Put the flour, bicarbonate of soda, a pinch of salt and 50g chopped pecans into a separate bowl.
Beat the egg and vanilla into the butter and sugar. Fold in the dry ingredients until combined. Using lightly floured hands, divide the dough into 12 balls and put in the muffin tin. Mould the dough up the base and sides of each hole to create a cup shape (the end of a lightly floured rolling pin will help). Chill for 10 minutes. Bake for 10 minutes, remove from the oven; use the end of the rolling pin to press into the dough to make deeper hollows. Return to the oven for 5 minutes. Remove, leave to cool in the tin for a few minutes; transfer to a cooling rack to cool completely.
Thirty minutes before serving, move the ice cream from the freezer to the fridge to soften slightly. Put a scoop of ice cream into each cookie cup, sprinkle with pecans and drizzle over the rest of the salted caramel sauce.
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Salted caramel ice cream cookie cups