It’s summer, which means you need to treat yo’self. And whether it is for your kids or friends at a cookout, Ice Cream Cupcakes are pretty much the most delectable dessert (regardless of the season). The best part about these treats is that they are no-bake. No ovens. No heating up your kitchen. And, really, a short (and sinfully delicious) ingredient list that you’ll be able to whip together in no time at all.
It starts with a few choice ingredients…
Take those yummy Oreos and process them until crumbs.
Add butter and form a crust in the bottom of lined muffin tins.
(Don’t forget to lick your fingers afterwards!)
Top your Oreo crust with melty ice cream. Mmmm. Melty ice cream…
Sprinkle with remaining cookie crumbs. You know. To make them even more enticing.
Freeze overnight and voila! Ice Cream Cupcakes!
So beautiful, right?
You’ll want to add these ingredients to your next grocery list.
Ice Cream Cupcakes
Ingredients
- 1 (14 ounce) package Oreo cookies
- 1/4 cup butter, melted
- 1 (1.5 quart) vanilla ice cream, or any flavor you like, softened
- Whipped cream
- Hot Fudge
Directions:
- Begin by lining a 12-cup muffin tin with cupcake liners. Set aside
- Crush Oreo cookies in a food-processor or blender until fine. Or place in a large zip-lock bag and pound until crushed. Save 1/2 cup of crumbs, set aside.
- In a medium bowl, add crushed Oreo’s and melted butter. Stir until combined. Add 2 to 3 Tablespoons of crumbs and press into the bottom of each cupcake liner.
- Spoon softened ice cream, over the Oreo crumbs, to fill the rest of the cupcake liners. Sprinkle the cupcakes with the remaining Oreo crumbs. Tightly cover the muffin tin with saran wrap or foil and place in the freezer. Freeze cupcakes for 8 hours or overnight to set really well.
- Remove cupcakes from tin and serve immediately with dollops of whipped cream and drizzles of chocolate syrup or hot fudge.
- Enjoy!
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