Ice cream and cookies all in one - yum!
Preparation Time: 15 mins
Extra Time: 1 hr
(or longer, for freezing)
Yield: 12 x cupcakes with 2 Tbsp topping each
Place 12 paper cupcake liners in muffin tin. 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.
* 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.