Cookies ‘n Cream Ice Cream Cupcakes

Want to see How-To Photos? I've included a link at the bottom of this post

'Cookies ‘n Cream Ice Cream Cupcakes' are so very easy to put together – and you’re going to make every Ice Cream Lover in your life very happy! (I can’t wait to make these with my grandchildren – speaking of Ice Cream Lovers.)

INGREDIENTS

• 1 (1.5 quart container ice cream (Don’t they sell ‘gallons’ anymore?? ) ++ I used French Vanilla

• 3 Tbs. chocolate syrup ++ Optional

• 2 (7.5 oz) containers chocolate shell topping ++ There’ll be some left over.

• 3/4 cup Oreo cookies, broken into small pieces ++ You can use any cookie you chose

METHOD

Line a 12-cup cupcake pan with paper liners

First Layer – Half the ice cream

Cut the ice cream in half. Place HALF in a medium bowl. (Return the rest of the ice cream to the freezer.) Optional – add 3 Tbs. chocolate syrup and mix to combine. Drop 1 1/2 Tbs. into each section of the cupcake pan. ++ Don’t forget to line with paper liners. ++ Allow ice cream to soften just a bit – it makes it easier to fill the sections. Freeze ice cream cupcakes for at least 30 minutes.

Second Layer – Warmed chocolate shell topping

Place VERY HOT water in a small bowl. Stand the 7.5 oz container of chocolate shell topping in the hot water for about 4 minutes. Squeeze chocolate shell topping over each ice cream cupcake until you have a layer of chocolate topping. Freeze for at least 30 minutes. ++ I didn’t warm the chocolate shell topping for this layer – it didn't spread out very well, as you can see in the photo.

Third Layer – 1/4 of the rest of the ice cream and 3/4 cup broken up cookie

Briefly chop 6 Oreo cookies in a food processor. Or – put 6 Oreo cookies in a small baggy and ‘smack up’ up the cookies to break them into small pieces. You should have about 3/4 cup small cookie bits. ++ You don’t want ‘cookie dust’, so don’t over do it.

Take out the remaining ice cream. Remove half the ice cream… in other words, you only need 1/4 of the 1.5 quart container for this layer. Place ice cream in a bowl, mix in 3/4 cup cookie bits. Again, the softer the ice cream, the easier it will be to fill each section. You should have enough for 1 Tbs. in each section. Smooth ice cream a bit using a spoon. Freeze for at least another 30 minutes.

Fourth and Final Layer – Warmed chocolate shell topping and 1/2 a cookie

—About 5 minutes before you you’re ready to remove ice cream cupcakes for their final layer, place the 2nd container of chocolate shell topping in a bowl with HOT water. And – cut 6 Oreo cookies in half to use as a garnish. ++ The best way to avoid breaking the cookies is to cut straight down with a sharp knife. I went through LOTS of cookies until I figured that out!

Squeeze warmed chocolate shell topping onto each ice cream cupcake – use enough to cover the layer below . Gently push a cookie half into the middle of each ice cream cupcake. Freeze for about an hour.

++ Squeeze the warmed chocolate topping onto only one ice cream cupcake at a time, then gently push in a cookie half. Otherwise, the chocolate shell on the ice cream cupcakes will be hardened by the time you do the rest. Guess how I learned that?? Enjoy!!

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bon appetit