Ice Cream Cupcakes
- paper cupcake liners
- muffin tin
- 12 chocolate sandwich cookies
- mint chocolate chip ice cream
- 1 cup whipping cream
- 1 Tbs cocoa powder
- 1 Tbs powdered sugar
- Place 12 paper cupcake liners in muffin tin. Crumble one cookie in each cupcake liner. Place scoop of ice cream in each liner. Freeze until solid. Meanwhile, whip cream until slightly thickened, add cocoa and powdered sugar; continue whipping until soft peaks form.
- Frost each cupcake with cocoa whipped cream. Freeze until ready to serve. Place extra cupcakes in airtight container; store in freezer up to one week.
Fruit Cupcake Variation: For fruit cupcakes, try crushed shortbread cookies with fresh strawberries, homemade strawberry ice cream and honey whipped cream. To make honey whipped cream, omit cocoa and powdered sugar; substitute 1 tablespoon honey; prepare as above.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.