Ice Cream Cupcakes
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
Ingredients
- 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.
Nutritional Info (per serving)
| CALORIES | 196 cals |
| Kilojoules | 818 kJ |
| Fat | 6.7 g |
| Saturated Fat | 3.7 g |
| Cholesterol | 10 mg |
| Sodium | 102 mg |
| Carbohydrates | 29.7 g |
| Fiber | 0.9 g |
| Total Sugars | 22.4 g |
| Protein | 3.8 g |
| Calcium | 109.0 mg |
Related Recipes
Cashew Cream
A non-dairy substitute for whipped cream.
Whipped Tofu Topping
A creamy blend of tofu, honey and lemon.