Caramel Praline Ice Cream Cupcakes

Summer is in full swing and we are all about easy here!

Frozen ice cream treats are one thing that is a given around here these days, and if you like the looks of these Caramel Praline Ice Cream Cupcakes, you’ll like these Gluten Free Brownie Ice Cream Sandwiches and this Strawberry Shortcake Ice Cream Cake!

I love making these Ice Cream Cupcakes for so many reasons:

Ingredients

1 litre Chapman's Caramel Praline Ice Cream (or another flavor)

12 golden Oreos

2 tablespoons unsalted butter melted

1 1/2 cups heavy whipping cream cold

3 tablespoons powdered sugar

1 teaspoon vanilla extract

1/4 cup caramel sauce

Instructions

Set out ice cream to soften slightly.

Line one 12 cup muffin pan with sturdy paper liners (foil or parchment are great options, too!).

In a food processor (or a freezer bag with a rolling pin), crush Oreos.

Combine crushed Oreos and melted butter, and press into prepared muffin cups, dividing evenly between the 12 cups.

Fill cups with softened ice cream, dividing evenly between the 12 cups. Press down to ensure there are no gaps.

Freeze for 6 hours or until firm.

Remove pan from freezer and let warm for 5 minutes before removing cups from pan and setting on a plate. If ice cream is still firm, peel off paper liners and place back on the plate, into the freezer for 1 hour. (If ice cream is too soft to remove the paper liners, place in the freezer on the plate for 1 hour before removing liners).

Just before serving, whip cream with an electric mixer on medium-high speed, until soft peaks form.

Add sugar and vanilla, and beat on high speed until stiff peaks form.

Remove ice cream cups from freezer and garnish with a swirl of whipped cream. Drizzle with caramel sauce if desired and serve.

Alternatively, you can top cupcakes and refreeze to serve at a later time. Cupcakes can be stored completely assembled up to 3 months.