The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 76 g
(Approx. 12 Servings)
Amount Per Serving
Calories 260 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 140 mg 6%
Total Carbohydrate 36 g 12%
Dietary Fiber 1 g 4%
Sugars 25 g
Protein 2 g
Vitamin A 2% Iron 4%
Vitamin C 6% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Baby Peach Ice Cream Tarts
Prep Time
1 hour
Cook Time
N/A
Total Time
1 hour
Serves
12  People

Ingredients

Recipe makes 12 Servings

16 H-E-B The Nutty Blonde Cookie, broken into pieces
3 Tbsp salted butter, melted
1 canola sprayable oil
3/4 Qt H-E-B Creamy Creations Peach Cobbler Ice Cream
Check All
Uncheck All
Add to List

Instructions

1
Preheat oven to 350°F.
2
Add cookies to a food processor. Pulse until they are fine crumbs. Add melted butter and pulse briefly to evenly distribute butter.
3
Spray each section of a muffin tin with short bursts of spray oil. Press crumbs firmly into muffin tin and bake for 5 to 7 minutes, just until they begin to slightly brown.
4
Remove from oven and chill in freezer for about 30 minutes.
5
When shells are fully chilled, scoop ice cream on top of crusts and press into an even layer, even with the top of the muffin tin. Refreeze for 10 to 15 minutes.
6
Rub a knife around edge of muffin tin and gently remove each tart. Serve topped with fresh blueberries and whipped cream if desired.

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}