Ice cream cupcakes
These yummy Ice cream cupcakes are so simple to make. They would make a tasty treat no matter the season. Ice cream is always a good idea! If you are making these for a specific time or event, be sure to make them ahead as they need time to set up. Use different flavors of ice cream and Oreos for some fun combinations. Birthday cake Oreos and ice cream, or Lemon, or golden Oreos… So many possibilities!
1 (14 ounce) package Oreo cookies
1/4 cup butter, melted
1 (1.5 quart) vanilla ice cream, or any flavor you like, softened
Hot Fudge or chocolate syrup
Begin by lining a 12-cup muffin tin with cupcake liners and then set aside.
Crush Oreo until fine (you can do this in a food processor or blender super quickly, but if you don’t have one, simply put them in a large baggie and crush with a rolling pin) Set aside 1/2 cup of crumbs.
In a medium bowl, add crushed Oreo’s and melted butter. Stir until combined.
Take 2 to 3 Tablespoons of crumbs and press into the bottom of each cupcake liner.
Fill the rest of the cupcake liner with your softened ice cream.
Sprinkle the tops of the cupcakes with the remaining Oreo crumbs.
Tightly cover the muffin tin with saran wrap or foil and place in the freezer.
You want to let the cupcakes sit for at least 8 hours to harden back up. I like to do these the day before I want to serve them so I am sure I have plenty of time for them to be all set up.
Remove cupcakes from tin and serve with dollops of whipped cream and chocolate syrup drizzled over the top
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