OREO Ice Cream "Cupcakes"
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OREO Logo US 2023-09

OREO Ice Cream "Cupcakes"

These cupcakes are really individual ice cream sundaes in an OREO Cookie crust. They're a simple way to serve dessert in a chocolatey way.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings, 1 "cupcake" each.

Ingredient list

  • 18 OREO Cookies, divided
  • 3 Tbsp. butter, melted
  • 1 qt. (4 cups) cookies and cream ice cream
  • ¼ cup chocolate syrup
  • 1½ cups thawed frozen whipped topping
  • 1 Tbsp. multi-colored sprinkles

Directions

1

Cut 6 cookies in half; reserve for later use. Finely crush remaining cookies.

2

Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups.

3

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.

4

Freeze 3 hours or until firm.

Recipe Tips

  • Note

    These 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.

  • Shortcut

    Omit 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.

Nutrition facts

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