No-bake ice cream cupcakes. Photo courtesy Wisconsin Milk Marketing Board.
For July 21, National Ice Cream Day, we made these no-bake ice cream cupcakes.
They’re cupcakes in the sense that they’re made in cupcake liners, but with cookie crumbs instead of baked cake. Thus, the cookie crumbles and the oven stays off. If you prefer, you can use store-bought cake (angel cake, pound cake) instead of the cookies.
Aside from the effort to whip the cream, this recipe couldn’t be easier. You can delegate it to the kids.
RECIPE: ICE CREAM CUPCAKES
Ingredients For 12 Cupcakes
1. PLACE the 12 paper cupcake liners in the muffin tin. Crumble one cookie into each cupcake liner, topped by a scoop of ice cream. Freeze until solid. Meanwhile…
2. WHIP cream until slightly thickened; add cocoa and powdered sugar. Continue whipping until soft peaks form. Frost each cupcake with the cocoa whipped cream. Freeze until ready to serve. Place extra cupcakes in airtight container; store in freezer up to one week.
For a fruit cupcake, use crushed shortbread cookies with strawberry ice cream and whip cream blended with puréed fresh strawberries instead of cocoa. Or, you can make honey whipped cream: Omit the cocoa and powdered sugar; substitute 1 tablespoon honey; prepare as above.
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