My oldest discovered that she loves mint ice cream. I wasn’t a fan for years but it has grown on me and now I love it.
Gather your ingredients and let’s make some ice cream cups! Set the ice cream out so that it has a chance to soften. Line your cupcake tin with cupcake liners. I also like the silicone liners
for ice cream cups.
Place the cookies into a food processor and pulse until they are crushed. You can also place them in a bag and let the kids beat it up to make them nice and crumbly. Sprinkle a layer into the bottom of the cupcake liner.
Enjoy!
What you will need
- 48 Ounces tub of mint ice cream
- 1.5 cups Heavy Cream
- 12 Ounces semi-sweet chocolate chips
- 1 package of chocolate mint cookies great way to use up Thin Mint Girl Scout cookies!
- Additional materials:
- 24 cupcake wrappers
- 2 cupcake pans
Instructions
- Set the ice cream out to allow it to soften
- Insert cupcake wrappers in two muffin pans
- Place the chocolate mint cookies in a food processor and pulse a few times until they are crushed (can also place in a ziplock bag and use a rolling pin to crush)
- Sprinkle a layer into the bottom of each cupcake wrapper
- Top with a layer of the softened mint chocolate ice cream – leaving about a quarter of an inch space at the top for the chocolate layer
- Place the cupcake pans in the freezer while completing the next step
- Using a small sauce pan on low heat, melt the chocolate chips – stirring consistently.
- Add the heavy cream and combine. Additional heavy cream may be added to taste, if desired.
- Remove the cupcake pans from the freezer, and pour the chocolate sauce on top of the ice cream layer. Optional – add a few chocolate chips or sprinkles to the top
- Place the cupcake pans back in the freezer for at minimum 1 hour to allow the mint ice cream cookie cups to harden
Notes
