Desserts: Frozen Desserts: Ice Cream Cupcakes

Ice cream and cookies all in one - yum!

Author: Wisconsin Milk Marketing Board (adapted by CalorieKing) - www.eatwisconsincheese.com
Date: June 27, 2013

Serves: 12 person(s)
Yield: 12 x cupcakes with 2 Tbsp topping each

Preparation Time: 15 mins
Cooking Time: 0 mins
Extra Time: 1 hrs (or longer, for freezing)

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.

Related Recipes:

Cashew Cream
Whipped Tofu Topping