Ice Cream Cupcakes

A whimsical, fun dessert with a crumbled, cream-filled sandwich cookie crust.

Recipe Ingredients:

Paper cupcake liners (preferably aluminum-lined)
Muffin tin
12 chocolate sandwich cookies
Mint chocolate chip ice cream
1 cup whipping cream
1 tablespoon cocoa powder
3 tablespoons powdered sugar

Cooking Directions:

1. Place 12 paper cupcake liners in muffin tin. Crumble one cookie in each cupcake liner. Place scoop of ice cream in each liner. Freeze until solid.
2. Meanwhile, whip cream until slightly thickened, add cocoa and powdered sugar; continue whipping until soft peaks form. Frost each cupcake with cocoa whipped cream. Freeze until ready to serve.
3. Place extra cupcakes in airtight container; store in freezer up to one week.

Makes 12 servings.

Variation: For fruit cupcakes, try crushed shortbread cookies with fresh strawberries, strawberry ice cream and honey-sweetened whipped cream. To make honey whipped cream, omit cocoa and powdered sugar; substitute 1 tablespoon honey; prepare as above.

Adapted recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.