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Easy, no bake, and totally customizable, these ice cream cupcakes will be your new go-to dessert for summer parties. Use any flavor of ice cream and make them exactly the way you want!
How excited am I today? ALL CAPS EXCITED!!! Because ICE CREAM! And because it’s spring and summer is right around the corner. And because I may or may not have just eaten hot fudge sauce for breakfast. . .
These ice cream cupcakes are basically individual ice cream cakes. Sweet, creamy, nestled in an Oreo crust, filled with hot fudge sauce, topped with more hot fudge. . .they’re impossible to resist.
One bite and I think you’ll feel the same way!
How to make your cupcakes
Start with your crust:
- Place the Oreos in a food processor
- Crush until they’re a fine powder, then stream in melted butter to combine
- Press into the bottom of your cupcake liners and freeze
Then you’ll move on to the filling. Once your crusts have frozen, take the ice cream out of the freezer and let it sit for about 20 minutes to soften a bit.
- Spread a couple of tablespoons of softened ice cream over the frozen crust
- Top with a teaspoon of hot fudge sauce
- Spread a couple more tablespoons of ice cream over that
Then you’ll freeze until you’re ready to serve!
When you’re ready to serve your cupcakes, make the whipped cream:
- Beat cold heavy cream until it begins to thicken
- Add powdered sugar and vanilla
- Beat until the cream holds stiff peaks
- Dollop onto the cupcakes
After that you can top them with sprinkles, cherries, hot fudge, whatever you like. Then serve and enjoy!
- If you want to save a little time, don’t crush your Oreos. You can just put a whole Oreo in the bottom of each cupcake liner.
- If you don’t have a food processor you can put the cookies in a couple of large zip-top bags and crush with a rolling pin. Transfer to a bowl and mix in the melted butter.
- You want your ice cream to be soft enough to spread but not totally melted; for me it took about 20 minutes at room temp but it will depend on the ice cream you use and the temperature of your kitchen. Just keep an eye on it.
- To store the cupcakes longer than a few nights, I recommend freezing them to set the whipped cream on top. Once it’s set, wrap each cupcake in layers of plastic wrap and foil. That keeps them nice and fresh for a couple of months.
- See below for a few ideas to change up the flavors in your cupcakes.
- Strawberry ice cream and Golden Oreos for Valentine’s Day
- Gingersnaps and eggnog ice cream for Christmas
- Mint chip ice cream for St. Patrick’s Day
- Pumpkin ice cream and vanilla wafers for Thanksgiving
Just use your imagination and favorite flavors!
You can use other ice cream sauces in the middle if you want—hot fudge just sets up the best without leaking out of the final cupcakes.
But if you eat them quickly, if won’t matter if a little caramel sauce starts to leak out of your cupcakes!
A few more recipes you might enjoy:Easy Funfetti CookiesChocolate Coconut BarsTriple Chocolate CheesecakeEasy Peanut Butter Balls
Did you make these ice cream cupcakes? That’s awesome! Let me know what you think with a comment and a rating below. Then post a pic on IG-tag @theitsybitsykitchen so I can see your beautiful creations!