OREO Ice Cream "Cupcakes"

OREO Ice Cream "Cupcakes"

Prep time15 min
Total time3hr 15min
ServingsMakes 12 servings, 1 "cupcake" each.
  • 18 Oreo Cookies, divided
  • 3 Tbsp. butter, melted
  • 4 cups cookies and cream ice cream
  • ¼ cup chocolate syrup
  • 1½ cups thawed frozen whipped topping
  • 1 Tbsp. multi-coloured sprinkles
  • 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
  • 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 Information

Nutrition Per Serving

 % Daily Value*
Fat 13g 
   Saturated 8g 
Cholesterol 10mg 
Sodium 160mg 
Carbohydrate 35g 
   Dietary fiber 1g 
   Sugars 23g 
Protein 2g 
Vitamin A4 %DV
Vitamin C0 %DV
Calcium4 %DV
Iron8 %DV

© Mondelez International and/or it's affiliate(s)