OREO Ice Cream "Cupcakes"

1071  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.

126853

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
    • Total sugars 24 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 4 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.