Ice Cream Cupcakes
A delightful treat combining the charm of cupcakes with creamy ice cream, perfect for summer parties and celebrations.
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!
Notes
Store leftovers in an airtight container in the freezer for up to one month.