If you’re searching for a refreshing treat to beat the summer heat, ice cream cupcakes are an ideal choice. These delightful little desserts combine the charm of cupcakes with the creamy, cool joy of ice cream. They’re easy to make, require no baking, and can be customized to suit your favorite ice cream flavors.
Why We Love This Ice Cream Cupcakes Recipe
What makes ice cream cupcakes so special is their perfect balance of textures and flavors. The crunchy Oreo cookie crust provides a satisfying base that contrasts with the soft, creamy ice cream layer. Topped with chocolate syrup and fluffy whipped cream, each bite delivers a little party in your mouth. Plus, you can personalize this treat by changing up the ice cream flavor or the toppings, making it a versatile dessert for any occasion. No oven is needed, which means less time in the kitchen and more time enjoying this cool indulgence.
Ingredients You’ll Need to Make Ice Cream Cupcakes
- 12 Oreo cookies, finely crushed
- 3 tablespoons melted butter
- 4 cups (1 quart) cookies and cream ice cream
- 1/2 cup chocolate syrup
- 3 cups whipped topping
- Sprinkles for garnish
How to Make Ice Cream Cupcakes
Making ice cream cupcakes is a fun and easy process you’ll enjoy. Here’s how to put it all together:
First, line a muffin tin with cupcake liners. This will keep your cupcakes neat and easy to remove once frozen.
In a medium bowl, mix the finely crushed Oreo cookies with the melted butter. Stir until the crumbs are evenly coated and sticky enough to form a crust.
Divide this cookie mixture evenly among the 12 cupcake liners. Press the mixture firmly into the bottom of each liner to create a solid base. This step is important for a sturdy crust that won’t crumble when you eat.
Scoop about one-third cup of cookies and cream ice cream for each cupcake. Place the ice cream on top of the cookie crust and press it down gently and evenly so it fills the liner well.
Drizzle one to two teaspoons of chocolate syrup over each ice cream layer. This adds a delicious chocolatey touch that complements the cookies and cream flavor perfectly.
Spoon about a quarter cup of whipped topping on each cupcake, spreading it to cover the chocolate drizzle and ice cream completely.
Sprinkle your favorite colorful sprinkles on top for a festive finish.
Cover the entire muffin tin with plastic wrap or a lid and place it in the freezer. Let the cupcakes freeze for at least three hours, or until firm. This ensures they hold their shape when you serve them.
Once frozen solid, your ice cream cupcakes are ready to enjoy!
How to Serve Ice Cream Cupcakes
Serving these cupcakes is as easy as making them. Remove the cupcakes carefully from the muffin tin by lifting the liners gently. Place them on a plate or dessert tray for a beautiful presentation. Because they are frozen, it’s best to serve them immediately so the ice cream doesn’t melt. You can offer extra chocolate syrup or sprinkles on the side for guests who want to add more toppings. These cupcakes are perfect for summer parties, birthdays, or simply a special treat after a warm day.
Expert Tips to Make Your Ice Cream Cupcakes
For the best ice cream cupcakes, start with high-quality ingredients. Use fresh Oreo cookies and good-quality ice cream for the richest flavor. When pressing the crust into the liners, make sure to press firmly so it holds together well. Don’t skip the freezing time; this is crucial to keep the cupcakes intact when you serve. If you want a firmer texture, try using slightly less whipped topping or chill the whipped cream before adding it. You can also swap cookies and cream ice cream for any other flavor you love—vanilla, chocolate, or even fruity sorbets work great too. Lastly, if you don’t have sprinkles on hand, chopped nuts or small chocolate chips can be a nice alternative garnish.
How to Store Ice Cream Cupcakes
To keep your ice cream cupcakes fresh, store them in an airtight container in the freezer. Make sure to cover the cupcakes well with a tight lid or wrap them carefully in plastic wrap to avoid freezer burn and preserve flavor. Properly stored, they will last up to a month in the freezer. When you’re ready to enjoy, take them out and let them sit at room temperature for a few minutes to soften slightly before serving. Avoid refreezing once thawed, as this can affect the texture and taste.
Variations of Ice Cream Cupcakes
One of the best parts of making ice cream cupcakes is how easy it is to switch up the flavors. You can try different cookie bases like graham crackers or chocolate chip cookies crushed for new crust options. Experiment with ice cream flavors such as mint chocolate chip, strawberry, or caramel swirl to suit your mood or season. For a dairy-free version, use vegan or coconut-based ice cream and whipped topping. Instead of chocolate syrup, you might drizzle caramel sauce, fruit syrup, or peanut butter sauce. Adding chopped nuts, shredded coconut, or fresh fruit on top offers extra texture and taste. The possibilities are endless and fun to explore!
Frequently Asked Questions About Ice Cream Cupcakes
What is the best way to crush the cookies for the crust?
You can place the cookies in a zip-top bag and crush them with a rolling pin or use a food processor for a finer crumb. Just make sure they are crushed evenly.
Can I use different ice cream flavors for this recipe?
Yes! Feel free to use your favorite ice cream. The recipe is very flexible and works well with almost any flavor.
How long do ice cream cupcakes last in the freezer?
When stored properly in an airtight container, they can last up to one month without losing quality.
Do I have to use cupcake liners?
Cupcake liners make it easier to remove and serve the cupcakes, but if you don’t have them, you can freeze the cupcakes in the muffin tin and scoop them out carefully with a spoon.
Can I prepare these cupcakes in advance?
Absolutely! You can make them ahead of time and keep them frozen until you are ready to serve.
Ice Cream Cupcakes
Equipment
- Muffin Tin
- Cupcake Liners:
- Mixing Bowl
Ingredients
- 12 pcs Oreo cookies finely crushed
- 3 Tbsp. melted butter
- 4 cups cookies and cream ice cream
- ½ cup chocolate syrup
- 3 cups whipped topping
- as needed sprinkles for garnish
Instructions
- Line a muffin tin with cupcake liners.
- In a medium bowl, mix crushed Oreo cookies with melted butter until evenly coated.
- Divide the cookie mixture among the liners and press firmly into the bottom to form a crust.
- Scoop about one-third cup of cookies and cream ice cream on top of the crust and press down gently.
- Drizzle chocolate syrup over each ice cream layer.
- Spoon about a quarter cup of whipped topping on each cupcake, spreading to cover.
- Sprinkle with colorful sprinkles for garnish.
- Cover the muffin tin with plastic wrap and freeze for at least three hours, or until firm.
- Once frozen, remove cupcakes from the muffin tin and serve immediately.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!