OREO Ice Cream "Cupcakes"

28  Ratings
  • 15 min prep
  • 3 hr 15 min total
  • Makes 12 servings.

OREO Ice Cream "Cupcakes" Recipe

Ingredients

  • 12 OREO Cookies, 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 frozen whipped topping
  • 1 Tbsp. multi-colored sprinkles

Instructions

  • Mix  cookie crumbs and butter until well blended; press onto bottoms of 12 paper-lined muffin cups.
  • Top  with 1 scoop ice cream, using 1/3-cup scoop. Drizzle with syrup; top with whipped topping and sprinkles.
  • Freeze  3 hours or until firm.

Recipe Tips

Make AheadDesserts 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.

Trick for a Neat PresentationCut 6 additional OREO Cookies in half. Insert 1 in center of whipped topping on top of each dessert.

ShortcutPlace a whole OREO Cookie in bottom of each lined muffin cup instead of making the crusts.

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Nutrition Information

Makes 12 servings.

Nutrition per serving:

  • Calories 220 
  • Total fat 11 g
  • Saturated fat 7 g
  • Cholesterol 20 mg
  • Sodium 140 mg
  • Carbohydrate 28 g
  • Dietary fiber 1 g
  • Sugars 21 g
  • Protein 2 g
  • Vitamin A 4 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 4 %DV

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