Mint Chocolate Ice Cream Cupcakes

5 from 5 votes

Mint Chocolate Ice Cream Cupcakes

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!

Prep Time30 mins

Cook Time0 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Keyword: cookie crust, mint chocolate, summer

Servings: cupcakes

Calories: 401kcal

Equipment

Ingredients

Cookie Crust

24 whole chocolate sandwich cookies crushed into fine crumbs using your food processor (you should have 2 cups crumbs)
1/2 cup unsalted butter melted (1/2 cup = 1 stick)
1/4 cup granulated sugar

Pudding Layer

1 (3.9 oz) package instant chocolate pudding
Silk Dark Chocolate Almondmilk

Ice Cream Layer

2 pints Graeter’s Mint Chocolate Chip Ice Cream

Additional Toppings

Whipped cream
Chocolate sauce
Mint chocolate candies

US Customary - Metric

Instructions

Cookie Crust

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.

Pudding Layer

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.

Ice Cream Layer

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.

Assembly

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.
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Notes

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.

Nutrition