Ice cream and cookies all in one - yum!
Author: Wisconsin Milk Marketing Board (adapted by CalorieKing) - www.eatwisconsincheese.com
Serves: 12 person(s)
Preparation Time: 15 mins
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
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.
** 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.
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