A whimsical, fun dessert
with a crumbled cookie crust!
Ice
Cream Cupcakes
- Paper cupcake liners
Muffin tin
12 chocolate sandwich cookies*
Mint chocolate chip ice cream
1 cup whipping cream
1 tablespoon cocoa powder
3 tablespoons powdered sugar
- Place 12 paper cupcake liners in muffin
tin. Crumble one cookie in each cupcake liner. Place scoop of
ice cream in each liner. Freeze until solid.
- Meanwhile, whip cream until slightly thickened,
add cocoa and powdered sugar; continue whipping until soft peaks
form. Frost each cupcake with cocoa whipped cream. Freeze until
ready to serve.
- Place extra cupcakes in airtight container;
store in freezer up to one week.
Makes 12 servings.
Variation: For fruit cupcakes, try crushed
shortbread cookies with fresh strawberries, strawberry ice cream
and honey-sweetened whipped cream. To make honey whipped cream,
omit cocoa and powdered sugar; substitute 1 tablespoon honey;
prepare as above.
Adapted recipe and photograph courtesy
of Wisconsin Milk Marketing Board, Inc.
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