Try our take on Ice Cream 'Cupcakes'! These fun and tasty Ice Cream 'Cupcakes' have a crushed cookie crust and scoops of sweet and creamy ice cream.
What You Need
Original recipe yields 12 servings
12 OREO Cookie s, finely crushed (about 1 cup)
3 Tbsp. butter, melted
1 qt. (4 cups) cookies and cream ice cream
1/4 cup chocolate syrup
1-1/2 cups thawed COOL WHIP Whipped Topping
1 Tbsp. multi-colored sprinkles
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Let's Make It
Mix cookie crumbs and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
Top with 1 scoop ice cream, using 1/3-cup scoop. Drizzle with syrup; top with COOL WHIP and sprinkles.
Freeze 3 hours or until firm.
These individual "cupcakes" have built-in portion control so you can keep tabs on portions when enjoying a sweet treat.
Desserts can be made the night before the big game. Even if you're having a small gathering, make the full dozen. The leftovers will keep, tightly wrapped in plastic wrap, for several days in the freezer.
Place a whole OREO Cookie in bottom of each lined muffin cup instead of making the crusts.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.