This mint ice cream cookie cups recipe is a delightfully fun, crowd pleasing recipe to keep on hand because it is easy to make! Easily customizable with different flavors for all taste preferences and occasions!
Mint Ice Cream Cookie Cups
When it starts getting warmer outside, my kids love to begin enjoying frozen treats.
They love cookies, and they love ice cream, so it’s an extra special treat when I combine the two to make Ice Cream Cookies and/or an Ice Cream Cookie Sandwich!
Mint Ice Cream Cookie Cups Ingredients:
48 oz tub of mint ice cream
1.5 cups Heavy Cream
12 oz semi-sweet chocolate chips
1 package of chocolate mint cookies (great way to use up Thin Mint Girl Scout cookies!)
24 cupcake wrappers
2 cupcake pans
To begin, set the ice cream out to allow it to soften.
Next, insert cupcake wrappers in two 12 count 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, but the food processor makes this SO much easier!!!).
Once they’re crushed, sprinkle a layer into the bottom of each cupcake wrapper.
Top the crushed cookies 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 so the ice cream can begin to harden back up.
Using a small saucepan over low heat, melt the chocolate chips – stirring consistently.
When completely melted, add the heavy cream and stir to 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.
Remove from the freezer when you’re ready to serve!
If it’s going to be much longer than an hour, or even several days before you eat them all, be sure to store them in an airtight container so they stay fresh.
- 48 oz tub of mint ice cream
- 1.5 cups Heavy Cream
- 12 oz semi-sweet chocolate chips
- 1 package of chocolate mint cookies great way to use up Thin Mint Girl Scout cookies!
Ice cream cookie cups should be stored in an airtight container in the freezer
Amount Per Serving: Calories: 252Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 55mgCarbohydrates: 25gFiber: 1gSugar: 22gProtein: 3g
These are a few items I find helpful in my own kitchen when making this Mint Ice Cream Cookie Cups Recipe:
Ninja Express Chop (NJ110GR)Rachael Ray Oven Lovin’ Non-Stick 12-Cup Muffin and Cupcake Pan, OrangeWilton 415-2179 300 Count Rainbow Bright Standard Baking CupsKeebler Fudge Shoppe Grasshopper (Mint) Cookies, 10-Ounce Packages (Pack of 6)Girl Scout Thin Mints Cookies, 9 Oz(4 Boxes)