Ice Cream Cupcakes
A whimsical, fun dessert with a crumbled, cream-filled sandwich cookie crust.
Paper cupcake liners (preferably aluminum-lined)
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.