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Ice Cream Cupcakes

Paper cupcake liners
Muffin tin
12 chocolate sandwich cookies*
Mint chocolate chip ice cream
1 cup whipping cream
1 Tbsp. cocoa powder
1 Tbsp. powdered sugar

Place 12 paper cupcake liners in a muffin tin. Crumble one cookie in each cupcake liner. Place a scoop of ice cream in each liner. Freeze until solid. Meanwhile, whip cream until slightly thickened, add cocoa and powdered sugar, and continue whipping until soft peaks form. Frost each cupcake with cocoa whipped cream. Freeze until ready to serve. Place extra cupcakes in an airtight container and store in freezer for up to one week. Makes 12.
* For a fruit cupcake, try crushed shortbread cookies with fresh strawberries, homemade strawberry ice cream, and honey whipped cream. To make honey whipped cream, omit cocoa and powdered sugar and substitute 1 Tbsp. honey; prepare as above.

 


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