Cobbler Custard Cups

1. 1

   Preheat oven to 350u00b0. Divide blackberries and peaches between 8 lightly greased 6-oz. custard cups (about 1/3 cup per custard cup).

2. 2

   Pour melted ice cream into flour in a slow, steady stream, whisking constantly until smooth; whisk in eggs. Pour mixture over fruit in custard cups. Top with sugar cookies. Place custard cups on a 15- x 10-inch jelly-roll pan.

3. 3

   Bake at 350u00b0 for 20 to 25 minutes or until custard is set. Cool on pan 40 minutes.

4. 4

   Note: For testing purposes only, we used Haagen-Dazs Vanilla Ice Cream and Pepperidge Farm Sugar Home Style Cookies. We also tested with Blue Bell Homemade Vanilla Ice Cream.

* Per serving · 4 servings · Values may vary.

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