Skinny Ice Cream Cupcakes Recipe
Skinny Ice Cream Cupcakes. A simple graham cracker crust + YOUR favorite flavor of ice cream + all the toppings. Easy. Guilt Free. Delicious!
Servings: 6 cupcakes
Calories: 104kcal
Equipment
Ingredients
Crust
- 1/2 cup graham cracker crumbs
- 2 tablespoons unsalted butter melted
Ice Cream
- 1-2 pints Simple Truth Low Cow Lite Ice Cream whatever flavor you desire
Toppings
- whipped cream
- sprinkles
- chocolate syrup
Instructions
Crust
- Line 6 slots of a standard 12 slot muffin tin with cupcake liners. Set aside.
- Melt butter in a large bowl.
- Stir in graham cracker.
- Fill each slot with a heaping tablespoon.
- Press down with the bottom of the tablespoon so an even crust forms.
- Freeze for 30 minutes.
Ice Cream
- While the crust freezes, place ice cream at room temperature so it softens.
- After the 30 minutes, top each crust with 1/4 cup softened ice cream.
- Place in freezer until firm, about 1-3 hours.
Serving
- Top with whipped cream, sprinkles, etc and serve!*
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Notes
*I like to give the cupcakes a chance to soften again at room temperature so the ice cream is nice and soft!
Nutrition
Serving: 1cupcake | Calories: 104kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 130mg | Potassium: 13mg | Fiber: 2g | Sugar: 4g | Calcium: 6mg | Iron: 0.3mg