Cold Stone Ice Cream Cupcake Split Recipes

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ICE CREAM CUPCAKES



Ice Cream Cupcakes image

These easy Ice Cream Cupcakes are the perfect summer treat! AND customize them anyway you like with different ice cream flavors!

Provided by Shelly

Categories     Ice Cream

Time 3h10m

Number Of Ingredients 6

12 Oreo cookies, finely crushed
3 tablespoons butter, melted
4 cups (1- quart) cookies and cream ice cream
1/2 cup chocolate syrup
3 cups whipped topping
Sprinkles to garnish

Steps:

  • Line a muffin tin with cupcake liners. Set aside.
  • In a medium bowl combine the crushed cookies and melted butter. Divide the mixture between the 12 cupcake liners and press firmly into the bottom.
  • Top each crust with 1/3- cup of ice cream and press in evenly. Drizzle 1- 2 teaspoons of chocolate syrup on each cupcake. Top with 1/4- cup of whipped topping and sprinkles.
  • Cover and freeze for at least 3 hours.

COLD STONE ICE CREAM CUPCAKE SPLIT



Cold Stone Ice Cream Cupcake Split image

These cup cake treats filled with ice cream make the perfect addition to any sort of birthday or baby shower celebration. This recipe can also be served in muffin form making it the surprise treat ideal for a spring brunch soiree.

Provided by laura d.

Categories     Frozen Desserts

Time 1h

Yield 4 serving(s)

Number Of Ingredients 2

4 medium cupcakes (or large) or 4 medium muffins (or large)
1 quart ice cream, your choice (1 scoop per muffin, Nights in white chocolate, Our Strawberry Blonde or cheesecake fantasy)

Steps:

  • 1. Lay a muffin on its side and cut the "cap" off at the paper line.
  • 2. Using the scooper gently hollow out the cap and body centers of the cup cake using a press and turn-up and out motion. Be careful not to break through the outer surfaces of the cup cake. Don't scrape it out.
  • 3. Place a rounded scoop of the ice cream Creation™ inside the hollow cup cake body and cap it. Put as big a scoop in there as you can. The cap can be pressed down gently over the ice cream.
  • 4. Place on a tray and freeze for 1 hour minute before serving.
  • *Note, when using large or oversized muffins use a larger ice cream scooper.

Nutrition Facts : Calories 289.4, Fat 15.8, SaturatedFat 9.8, Cholesterol 63.4, Sodium 115.2, Carbohydrate 34, Fiber 1, Sugar 30.6, Protein 5

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