OREO Ice Cream "Cupcakes"

526  Ratings
  • 15 min prep
  • 3 hr 15 min total
  • Makes 12 servings, 1 "cupcake" each.

OREO Ice Cream "Cupcakes" Recipe

Ingredients

  • 18 OREO Cookies, divided
  • 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

  • Cut  6 cookies in half; reserve for later use. Finely crush remaining cookies.
  • Combine  cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups.
  • Top  each with 1 scoop ice cream, using a 1/3-cup scoop. Drizzle with syrup; top with whipped topping, sprinkles and reserved halved cookies.
  • Freeze  3 hours or until firm.

Recipe Tips

NoteThese frosty desserts can be frozen up to 24 hours before serving. Even if you're having a small gathering, make the full dozen. The leftovers will keep, tightly wrapped, in the freezer for several days before serving.

ShortcutOmit butter. Cut 6 cookies in half as directed. Place remaining (whole) cookies in paper-lined muffin cups; top with ice cream, then continue as directed.

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Nutrition Information

Makes 12 servings, 1 "cupcake" each.

Nutrition per serving:

  • Calories 250 
  • Total fat 13 g
  • Saturated fat 7 g
  • Cholesterol 20 mg
  • Sodium 170 mg
  • Carbohydrate 33 g
  • Dietary fiber 0 g
  • Sugars 24 g
  • Protein 2 g
  • Vitamin A 4 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 4 %DV
  • Trans fat 0 g

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