Ice Cream Cupcakes

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Chill Time: 3 hours
  • Cook Time Cook Time: 0 minutes
  • Total Time Total Time: 3 hours 10 minutes
  • Yield Yield: serves 12 1x
  • Category Category: Ice Cream
  • Method Method: No Bake
  • Cuisine Cuisine: Dessert


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



  • 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


  1. Line a muffin tin with cupcake liners. Set aside.
  2. 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.
  3. 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.
  4. Cover and freeze for at least 3 hours.


Store airtight in the freezer for up to a month

Keywords: cookies and cups, ice cream, oreo cookies, chocolate sauce, cupcakes, no bake

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!