These Mint Chocolate Ice Cream Cupcakes are the perfect, easy, refreshing summer dessert! A chocolate cookie crust gets topped with a dark chocolate pudding and the creamiest, coolest mint chocolate ice cream!
Thanks to our friends at National Frozen & Refrigerated Foods Association for sponsoring today’s post! For more recipes head to Easy Home Meals.
July is my new favorite month.
Why, you ask?
Ummmm because July is National Ice Cream Month and ice cream is literally my favorite thing in the world.
I love it so much, I’m the crazy person that will go out in subzero degree weather, just to get a scoop.
So. You better believe I’ll be celebrating all month long during the hot and toasty month of July.
Mint chocolate ice cream cupcakes <– drooling.
A chocolate cookie crust topped with a decadent chocolate pudding and the creamiest, coolest, most refreshing mint ice cream. Ever.
Mint chocolate lovers? This one’s for you.
Let’s break these mint chocolate ice cream cupcakes into their three layers:
- Cookie crust
- Chocolate pudding
- Mint ice cream
How do you make a no bake chocolate cookie crust?
Crush 12 chocolate sandwich cookies in your food processor. Stir together with melted butter and a little sugar.
I <3 easy recipes, don’t you?
You’ll then use a cookie scoop to scoop the mixture into a standard muffin tin that’s been lined with paper cupcake liners. Gently press down on the cookie crumb mixture until it forms a crust.
Pro tip: Don’t press down super hard or you’ll never be able to cut into the crust with a spoon. I learned that one the hard way. 😉
Set the crusts aside while you make the next layer!
What’s the chocolate pudding layer made from?
Two ingredients. Heck yes.
All you need is a packet of instant chocolate pudding and Silk Dark Chocolate Almondmilk!
Brief time out – can we talk about how darn creamy and rich their dark chocolate almond milk is? I could literally sit down and drink an entire glass for my dessert and call it a day. It’s soooo good you guys.
Because it’s so rich and creamy, it’s PERFECT for making pudding.
Whisk the instant pudding and chocolate milk together and BOOM. You’re already done with your second layer!
Use a tablespoon to spoon the prepared pudding on top of the crusts.
Place the cupcakes into the freezer for about 20 minutes while you let the ice cream thaw.
What ice cream should you use for ice cream cupcakes?
Last, but DEFINITELY not least, the ice cream layer.
Today, we’re using Graeter’s Mint Chocolate Chip Ice Cream!
It’s ultra minty and refreshing – perfect for pairing with dark chocolate pudding – and has the BEST chocolate chip chunks.
I love it, because the chocolate chunks aren’t hard (like you normally see in mint chip ice cream), they’re suuuuuuper melt-in-your-mouth perfection.
Whether you decide to make these mint chocolate ice cream cupcakes or not, just do me a favor and try this ice cream. 😉
Once the ice cream has softened, you’ll use the cookie scoop again to scoop the ice cream on top of the pudding layer.
Place the ice cream cupcakes into the freezer until firm.
The last step is making them look pretty!
I sprayed on some whipped cream, drizzled with a little chocolate, and grated on a little chocolate mint candy.
A crunchy crust topped with creamy dark chocolate pudding and refreshing mint ice cream . . .
These mint chocolate ice cream cupcakes are the best summer treat yet!
What’s YOUR favorite flavor of ice cream? I’ll turn it into another tasty treat! Show Me the Yummy!
PSST – Need some more inspiration on how to use up those leftover frozen/refrigerated items? Head to Easy Home Meals for recipes, tips, tricks, and more!
- 24 whole chocolate sandwich cookies crushed into fine crumbs using your food processor (you could have 2 cups crumbs)
- 1/2 cup (1 stick) unsalted butter melted
- 1/4 cup granulated sugar
- 1 (3.9 oz) package instant chocolate pudding
- Silk Dark Chocolate Almondmilk
- 2 pints Graeter’s Mint Chocolate Chip Ice Cream
- Whipped cream
- Chocolate sauce
- Mint chocolate candies
- Line a standard 12-slot muffin tin with paper cupcake liners. Set aside.
- Stir together cookie crumbs, melted butter, and sugar in a large bowl.
- Use a medium cookie scoop to scoop the mixture into the prepared liners.
- Gently press down with the bottom of a shot glass so an even crust forms.
- Set aside.
- Follow the directions on the back of the pudding mix, replacing the milk with equal amounts almond milk.
- Top each cookie crust with 1 tablespoon chocolate pudding.
- Place in freezer for 20 minutes.
- Let ice cream thaw for 20-30 minutes at room temperature while the crusts/pudding firm up.
- Use the medium cookie scoop to fill each cupcake with 2 scoops of thawed ice cream.
- Place back in freezer until the ice cream has firmed up, at least a couple hours.
- Top frozen cupcakes with whipped cream, a drizzle of chocolate, and grated mint candies (I used a microplane zester/grater to do this).
- Store leftovers in an airtight container in the freezer.
- When serving, let sit at room temperature for about 10 minutes to soften.
* If you like a thinner crust, just use 1 tablespoon of crumbs per cupcake. I like a thicker crust.
** You will have leftover chocolate pudding and ice cream. Save for another use or make more cupcakes by doubling the cookie crust recipe and buying an additional pint of ice cream.
Thanks to our friends at National Frozen & Refrigerated Foods Association for sponsoring today’s post!