SHELBI I love ice cream, anything ice cream! (I guess Iām a lot like Dad.) But I also love icing and cake, so I thought it would be a great idea to mix ice cream and a cupcake, and make a miniā ice cream cake. That way, everyone can have their cake and ice cream, too. GINA AND PAT These make us want to be a teenager again, too. Luckily, thatās not a requirement for making or eating them. Just check out the ingredients and you know youāre in for a real treat. Make a dozen, no matter how small your party is, because theyāll keep in the freezer for several days.
Recipe information
Yield
makes 12 cupcakes
Ingredients
Preparation
Step 1
Line a twelve-cup muffin tin with decorative liners.
Step 2
Combine the crushed cookie pieces and butter in a large bowl. Divide the cookie mixture among the twelve cupcake liners, and press down to form a crust. Add a large scoop of ice cream to each cupcake, and carefully spread to cover the crust and fill the cup. Drizzle each cupcake with caramel, and then pipe the whipped topping on the cupcakes, using a pastry bag fitted with a large star tip. Top each cupcake with sprinkles and a cherry. Freeze for 3 hours, or until firm.
