Thursday, July 12, 2012

Ice Cream Cupcakes

I’ve had these ice cream cupcakes pinned for quite some time and decided to give them a shot the other night.

a Pumpkin & a Princess

The original pin called for a cupcake bottom, topped with ice cream & frosting.

The night I decided to make these bad boys, it was about 100 degrees and I don’t have central air. So, it goes without saying, that there was no way I was turning on the oven! What I decided to do was combine the ice cream cupcakes idea with another pin – Oreo mint chocolate chip freeze.

Just a Pinch

This pin called for a no-bake Oreo bottom. So I gathered up my supplies…

I used my food processer to chop up the Oreos and mixed them up with some melted butter. I just eye balled how many Oreos to use and how much butter.

I took the mixture and pressed them into the bottom of the pan.

I spread some syrup on top of the Oreo layer.

I put the cupcake pan in the freezer for an hour so that the Oreo crust would harden up.

After the hour was up, I put softened (green!) Mint Chocolate Chip Ice Cream on top of the syrup layer.

Then back in the freezer they went to harden up. I left them in there for another hour or so.

Once I was ready to serve, I topped them with whipped cream & mini chocolate chips.

The Verdict: These were delicious and super easy! I would definitely make them again. Unfortunately, mine didn’t look quite as good as the original. When I make them again, I would take the extra minute or two to press the ice cream in a bit more.

Things to Note/Consider: Next time I make these, I will use chocolate fudge instead of chocolate syrup. The syrup was way to messy. I meant to use fudge to begin with but I grabbed the wrong item from the grocery store by mistake. Another option would be to use caramel instead of fudge.

Be warned that they start to melt very quickly! So eat them immediately once they are out of the freezer.

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