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Ice Cream 'Cupcakes'
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Ice Cream 'Cupcakes'

3 Hr(s) 15 Min(s)
15 Min(s) Prep
3 Hr(s) Cook
Try our take on Ice Cream 'Cupcakes'! These fun and tasty Ice Cream 'Cupcakes' have a crushed cookie crust and scoops of sweet and creamy ice cream.
What You Need
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12 servings
Original recipe yields 12 servings
12 OREO Cookie s, finely crushed (about 1 cup)
3 Tbsp. butter, melted
1 qt. (4 cups) cookies and cream ice cream
1/4 cup chocolate syrup
1-1/2 cups thawed COOL WHIP Whipped Topping
1 Tbsp. multi-colored sprinkles
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Let's Make It
1
Mix cookie crumbs and butter until blended; press onto bottoms of 12 paper-lined muffin cups.
2
Top with 1 scoop ice cream, using 1/3-cup scoop. Drizzle with syrup; top with COOL WHIP and sprinkles.
3
Freeze 3 hours or until firm.
Kitchen Tips
Tip 1
Size Wise
These individual "cupcakes" have built-in portion control so you can keep tabs on portions when enjoying a sweet treat.
Tip 2
Make Ahead
Desserts can be made the night before the big game. Even if you're having a small gathering, make the full dozen. The leftovers will keep, tightly wrapped in plastic wrap, for several days in the freezer.
Tip 3
Shortcut
Place a whole OREO Cookie in bottom of each lined muffin cup instead of making the crusts.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 150mg
7%
Total Carbohydrates 29g
11%
Dietary Fibers 0g
Sugars 21g
42%
Protein 2g
4%
Vitamin A
4%
Vitamin C
0%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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