This recipe was made in sponsorship with Hudsonville Ice Cream, thanks for supporting the brands that we love.
Moo-ve over ice cream cake recipe, our ice cream cupcakes are easier to make and simpler to serve!
Everyone loves ice cream cake. In fact, it was our go-to birthday celebration dessert as children.
In our opinion, creamy ice cream reigns supreme over spongy cake any day.
There is no doubt that ice cream cakes are a favorite of many people, but have you had an ice cream cupcake?!?
Ice cream cupcakes are incredible because:
You don’t have to get messy slicing an ice cream cake, these ice cream cupcakes are ready to serve!
It’s a cinch to make multiple flavors to please the pickiest eater.
Food allergies? No problem! Easily swap out a few ice cream cupcakes with Hudsonville Ice Cream’s new Dairy Free flavors. It’s as simple as substituting a scoop vs. cooking a whole new cake.
This month, we are celebrating Gavin’s birthday and Hudsonville Ice Cream is making it the sweetest celebration ever.
We love so many of Hudsonville Ice Cream’s rich and creamy ice cream flavors, but for these ice cream cupcakes, we think that their Triple Peanut Butter Cup ice cream takes the… cake.
Other flavors that we’re eyeing up include Strawberry Cheesecake and Toasted Coconut, YUM! You can even make it at home with this Cheesecake Ice Cream recipe.
Sensitive to dairy? Take a look at their dairy-free line. They even have a dairy free Birthday Cake flavor!
Making this no-bake dessert is pretty simple, it just requires some prep time since it is an ice cream dessert, after all.
You’ll start with a no-bake cookie crust in cupcake liners, add your ice cream and fillings, then top and decorate them. So dang easy! We topped them with homemade whipped cream, but this Italian Meringue Buttercream also would be a great addition.
Karen whipped these ice cream cupcakes up for a celebration for Gavin’s birthday. While all 32 candles won’t fit on top, we think the scrumptious taste makes up for it. Try it for yourself!
We think you would also love these tea party cupcakes.
Ice Cream Cupcake Recipe
Prep Time: 15 minutes
Freeze Time: 60 minutes
Makes 9 ice cream cupcakes
12 Oreo cookies pulsed in food processor
2 tbsp melted butter
Half gallon of Hudsonville Triple Peanut Butter Cup Ice Cream
Fun-sized Peanut Butter cups (as a surprise center!)
Chocolate candy coating
Cookie crumbs and mini peanut butter cup pieces for garnish
Pulse your chocolate sandwich cookies in a food processor until crumbly. Melt the butter in the microwave and then mix into the cookie crumbs.
Place your cupcake liners in a cupcake tin pan. Now use a tablespoon to scoop the cookie crumbs into the bottom. Use a muddler to press your cookie crust together in the liners.
Remove the ice cream for a few minutes to soften the ice cream. Next sneak a peanut butter cup in the middle of the cupcake liner. Cover that sweet surprise with scoops of ice cream. Use the scoop to firmly press the cupcake together.
Place the ice cream cupcakes into the freezer to harden for at least an hour prior to serving.
Before serving, top the ice cream cupcakes with a hard chocolate candy shell.
Once the candy shell has hardened, top with whipped cream, candy pieces and sprinkles.
Now it’s time to celebrate!
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