Mint Chip Ice Cream Cupcakes
These mint chip ice cream cupcakes are easy to make in no time. They will also stay fresh for a week so you can make them ahead of time if needed. These would also be great for summer parties. Simply add your favorite flavor mixes.
Servings Prep Time
6people 30minutes
Passive Time
2hours to chill
Servings Prep Time
6people 30minutes
Passive Time
2hours to chill
Ingredients
Instructions
  1. Take the middle out of 6 oreos. (Eat it or discard.) I bet you can guess which I did?! If not, using Oreos, still do this step. Then place in a ziploc bag and crush into tiny crumbles using a rolling pin of well-sealed glass jar.
  2. Place the cookie crumbs into bottom of cupcake tin.
  3. Pack down a scoop of ice cream on top of the cookie crumbs. This will be a little messy.
  4. Heat hot fudge sauce for 1 minute in the microwave. Then stir it for a few seconds and dallop a spoonful on top of each scoop. Don’t worry about it completely covering the scoop. It will be fine.
  5. Spread a spoonful of Cool Whip into a frosting like appearance on top of the fudge.
  6. Refridgerate for 2 hours before devouring. Enjoy!!!