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Ice-Cream Cupcakes
Ice-Cream Cupcakes PHOTO: ERIC MORAN/STYLING: ERIN MCDOWELL

This has been bothering us all summer: If regular cake can be turned into cupcakes, then why can’t ice-cream cake be turned into ice-cream cupcakes? We couldn’t go another day with this on our mind, so our recipes editor stepped up to the plate and created these easy-to-assemble ice-cream cupcakes. The treats will last in the freezer for up to two weeks, so make them now and eat them whenever.

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Makes 12 large cupcakes
Start to Finish: 2 hours 30 minutes (includes freezing times)

Ingredients

½ package Oreos

Pinch of salt

6 tablespoons butter, melted

2 pints vanilla ice cream, softened

1 pint chocolate ice cream, softened

2 cups whipped topping or whipped cream

Sprinkles, for finishing (optional)

Directions

1. Line 12 muffin cups with muffin liners, then transfer the pan to the freezer.

2. In the bowl of a food processor, pulse the Oreos and salt until coarse crumbs form. Transfer to a medium bowl. (You should have about 2½ cups of crumbs.)

3. Add the butter to the crumbs and toss until well combined. Remove the prepared muffin pan from the freezer.

4. Place 2 tablespoons cookie crumbs in the base of each muffin liner and press into an even layer. Add a large scoop of vanilla ice cream to each cup and use a spatula to spread it into an even layer on top of the crumbs.

5. Sprinkle 1 tablespoon cookie crumbs on top of the ice cream and then transfer the pan to the freezer until the ice cream is set, 30 to 45 minutes.

6. Remove the muffin pan from the freezer. Scoop a smaller amount of chocolate ice cream (about half a large scoop) into each cup and spread into an even layer. Return the pan to the freezer until the ice cream is set, 30 to 45 minutes more.

7. Spoon a dollop of whipped topping on top of each cupcake and garnish with sprinkles, if desired. Keep frozen until ready to serve (up to two weeks).

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