Description
These delightful Ice Cream Cupcakes are a fun and easy no-bake dessert perfect for any occasion. Featuring a crunchy Oreo cookie crust topped with creamy vanilla ice cream, finished with whipped cream and hot fudge, these cupcakes are sure to be a crowd-pleaser. Perfectly portioned and ready to serve after freezing overnight, they combine the classic flavors of cookies and ice cream in a convenient cupcake form.
Ingredients
Scale
Crust
- 1 package (14 ounces) Oreo cookies, divided
- 1/4 cup salted butter, melted
Filling
- 1.5 quarts vanilla ice cream, softened
Toppings
- Whipped cream
- Hot fudge sauce
Instructions
- Prepare Muffin Tin: Line a 12-cup muffin tin with cupcake liners and set aside to make the assembly process easy and mess-free.
- Crush Oreos: Using a food processor, crush the Oreo cookies into fine crumbs, or place them in a large zip-lock bag and crush with a rolling pin. Reserve 1/2 cup of the crumbs separately for topping later.
- Make the Crust: In a medium bowl, mix the crushed Oreos with the melted salted butter until well combined. Spoon 2 to 3 tablespoons of this mixture into each cupcake liner and press firmly to form the crust base.
- Fill with Ice Cream: Spoon softened vanilla ice cream on top of the Oreo crust in each liner, filling almost to the top. Sprinkle the remaining Oreo crumbs evenly over the ice cream.
- Freeze to Set: Cover the muffin tin tightly with plastic wrap or foil and freeze for at least 8 hours or overnight until the ice cream cupcakes are firm and set.
- Serve: When ready to serve, carefully remove the cupcakes from the tin and liners. Top each with dollops of whipped cream and drizzle with hot fudge sauce for a decadent finish.
Notes
- Make sure the ice cream is soft enough to scoop and spread easily but not melted.
- You can substitute any ice cream flavor you like for different variations.
- For extra crunch, add chopped nuts or sprinkles on top before freezing.
- If you don’t have cupcake liners, grease the muffin tin well to prevent sticking.
- Store leftovers in an airtight container in the freezer for up to 1 week.
