No Churn Oreo Ice Cream Cupcakes
I like to tell myself that these ice cream cupcakes are all about the portion control.
After all, they’re like little individual ice cream cakes so no one has to share! Plus, if you tell yourself you’re just going to have one, they’re also a pretty reasonable treat.
I mean, if you can resist going back for more.
We’ve seen a few variations of the easiest ever no churn ice cream here on The Recipe Rebel: No Churn Turtle Ice Cream, No Churn Cherry Cheesecake Ice Cream (<– one of my personal favorites!), and No Churn Coconut Cream Pie Ice Cream (loaded with real deal pie crust).
Ingredients
Crust
12 chocolate sandwich cookies like Oreo, with filling
2 tablespoons butter melted
Ice Cream
1 1/2 cups heavy whipping cream 35%
1 14oz can sweetened condensed milk
10 chocolate sandwich cookies like Oreo, with filling, crushed
whipped cream for garnish
Instructions
For the crust:
Place 12 cookies and butter in a food processor. Process until fine crumbs form.
Line 20 muffin cups with foil or silicone liners (or a good quality liner that won't tear when frozen) and divide crumbs evenly between them. Press down firmly.
Ice Cream Filling:
In a large bowl, beat whipping cream until stiff peaks form.
Add sweetened condensed milk and beat on low until combined.
Stir in 10 crushed cookies and divide ice cream mixture between muffin cups.
Freeze for 6-8 hours or until firm. Top with whipped cream if desired, removing liners before topping if desired.
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