23 cream cup recipes

Nutella ice cream cups layered with chocolate ice cream, coffee ice cream, and swirls of Nutella topped with a toasted hazelnut. A no-cook frozen dessert that makes ahead beautifully for up to 2 weeks.

Five homemade popsicle recipes for kids in one variety pack. Creamsicles, chocolate yogurt pops, watermelon ices, snow cones, and Polynesian apricot-pineapple pops.

Jellied consomme: a chilled, clear beef broth set with unflavored gelatin and spiked with sherry. An elegant retro summer starter served in cups with curried whipped cream.

Rocky road cheesecake cups with a chocolate wafer crust, cocoa-sour cream filling, mini marshmallows, and chopped almonds. Individual-sized cheesecakes baked in muffin cups.

Frozen tortoni with cream cheese, Amaretto, whipped cream, and crushed peanut brittle in foil cups. An elegant Italian-style frozen dessert with no ice cream maker needed.

Mini cheesecakes baked in muffin cups with a graham cracker crust, sour cream topping, and golden lemon sauce. Perfectly portioned individual desserts for parties and potlucks.

Layered ice cream loaf with chocolate and vanilla ice cream, crushed Oreos, chopped peanut butter cups, and banana slices, frozen and drizzled with hard shell chocolate.

Mock caviar made with finely chopped ripe olives, anchovies, hard-boiled eggs, and sour cream. A budget-friendly no-cook appetizer with rich, briny flavor on lettuce cups.

Radishes in cream: a 10-minute peppery radish salad in a tangy sour cream, yogurt, and horseradish dressing. Served in crisp lettuce cups. A classic Eastern European spring side.

Roger's scallop tarts: delicate pastry cups filled with garlic-cream cheese, seared scallops, and a tiny crown of caviar. A classy, bite-sized seafood appetizer.

Fresh tortoni made with vanilla ice cream, whipped topping, almond extract, and chopped almonds. A no-bake Italian frozen dessert in individual cups.

Creamy curried zucchini soup blended smooth with no cream needed. Curry powder and cinnamon spice up five cups of zucchini into a velvety, low-calorie soup.

Miniature cream cheese tassies filled with apricot fruit filling, nuts, and vanilla in a buttery pastry cup. Bite-sized holiday cookies baked in mini muffin tins.

Crustless mini-quiches: bite-sized egg cups with cottage cheese, sharp cheddar, sour cream, and Bisquick for self-crusting edges. Six ingredients, perfect for brunch trays and lunchbox.

Buttery cream cheese pastry cups cradle gooey brown sugar pecan filling in these bite-sized Southern tarts, baked with a two-stage method for extra flaky crusts.

Shirred eggs baked in bacon-lined muffin cups with dry sherry and cream, served on toasted English muffins. An elegant 30-minute brunch that looks fancy but couldn't be easier.