Ice Cream Cupcakes
Looking for a sweet, fresh and simple dessert? We have you covered with these ice cream, chocolate, mint cupcakes! This recipe will satisfy the whole family's taste buds!
- Prep: 30 minutes
Ingredients
- Cookie Crust
- 2 cups (500 ml or about 24 whole chocolate sandwich cookies) chocolate cookie crumbs
- 1/2 cup (113 g or 1 stick) unsalted Canadian butter melted
- 1/4 cup (60 ml) granulated sugar
- 12 cupcake liners
- Ice Cream Layer
- 4 cups (1 L) of Canadian Mint Chocolate Chip Ice Cream (or another flavour of your choice)
- Top with
- Canadian whipped cream
- Chocolate sauce
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Preparation
Prepare a standard 12-slot muffin tin with paper cupcake liners.
In a large bowl, combine cookie crumbs, melted butter, and sugar.
Distribute the mixture evenly into each liner.
Press down gently with a small glass to form an even crust, then set aside.
Allow the ice cream to thaw for 20-30 minutes at room temperature while the crusts are firming up.
Using a spoon add 2 scoops of thawed ice cream to each cupcake, and smooth the top so that it’s flat.
Return the cupcakes to the freezer until the ice cream is firm, which may take a few hours.
Once the cupcakes are frozen, top them with whipped cream, and a drizzle of chocolate.
Before serving, let the cupcakes sit at room temperature for about 10 minutes to soften
Tips
- Store leftovers in an airtight container in the freezer.
