Ice Cream Cupcakes

Ice Cream Cupcakes

Ice cream and cookies all in one - yum!

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (2 ratings made) Rate
Serves: 12 person(s) Change

Preparation Time: 15 mins
Extra Time: 1 hr
(or longer, for freezing)

Yield: 12 x cupcakes with 2 Tbsp topping each

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 12 chocolate sandwich cookies, such as Oreos *
  • 6 cup reduced-fat mint chocolate chip ice cream (about 29 oz)
  • 2 cup fat-free whipped topping **
  • 1 Tbsp unsweetened cocoa powder
  • 1/2 Tbsp powdered sugar

Directions:

Place 12 paper cupcake liners in muffin pan. Crumble one cookie in each cupcake liner. Place 1/2 cup scoop of ice cream in each liner. Freeze until solid.

With a whisk, lightly blend cocoa powder and sugar into the whipped topping (don't over mix). Frost each cupcake with 2 tablespoons of the cocoa whipped topping. Freeze until ready to serve.

Place extra cupcakes in airtight container; store in freezer up to one week.

Variations:

* FOR FRUIT CUPCAKES: Try crushed shortbread cookies with fresh strawberries, homemade light strawberry ice cream, and honey fat-free whipped topping. To make honey whipped topping, omit cocoa; substitute 3/4-1 tablespoon honey; prepare as above.

** If preferred, use light whipping cream, increasing the powdered sugar to 1 tablespoon (and allowing for extra calories/fat).

** For a non-dairy version, use a non-dairy mint chip frozen dessert and a dairy-free topping, such as Cashew Cream or Whipped Tofu Topping (see recipe links).

Serving suggestions are not included in the nutritional analysis.

Thanks to Wisconsin Milk Marketing Board (adapted by CalorieKing) - www.eatwisconsincheese.com