Go Back
–+ servings
{New!} #ad 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! showmetheyummy.com Made in partnership w/ @easyhomemeals #icecream #cupcakes #mintchocolate
Print Recipe
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 minutes
Cook Time0 minutes
Total Time30 minutes
Servings: 12 cupcakes
Calories: 401kcal

Ingredients

Cookie Crust

  • 24 whole chocolate sandwich cookies crushed into fine crumbs using your food processor (you should have 2 cups crumbs)
  • ½ cup unsalted butter melted (1/2 cup = 1 stick)
  • ¼ 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.
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!

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

Calories: 401kcal | Carbohydrates: 48g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 361mg | Potassium: 232mg | Fiber: 2g | Sugar: 37g | Vitamin A: 330IU | Vitamin C: 0.5mg | Calcium: 157mg | Iron: 2.3mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.