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Chocolate sandwich cookie ice cream cupcakes displayed on a cake stand

Chocolate sandwich cookie ice cream cupcakes

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  • Preparation and cooking time
    • Prep:
    • plus at least 2 hrs freezing
  • Easy
  • Makes 8

Impress family and friends this summer with these cooling ice cream cupcakes. You only need a few ingredients to make them and no baking is required

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal604
fat43g
saturates24g
carbs49g
sugars33g
fibre1g
protein5g
salt0.3g
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Ingredients

  • 20g crème-filled chocolate sandwich cookies, plus 8 whole cookies for decorating
  • 60g unsalted butter, melted
  • 300ml double cream
  • 200g condensed milk

For the topping

  • 100ml double cream
  • 1 tbsp icing sugar

Method

  • STEP 1

    Line eight holes of a 12-hole cupcake tin with paper cases. Tip the cookies into a food processor and blitz to a fine crumb, or do this in a bowl using the end of a rolling pin. Measure 215g of the crumbs into a bowl and mix in the melted butter. Divide the mixture between the paper cases, pressing it into the bases slightly.

  • STEP 2

    Pour the cream, condensed milk and 55g of the remaining crushed cookies into a bowl, and whisk until just starting to thicken, about 5 mins. Spoon the mixture evenly over the chocolate cookie bases, then freeze for at least 2 hrs or overnight until solid. Will keep frozen for up to two days.

  • STEP 3

    Just before serving, make the topping. Whip the cream with the icing sugar using an electric whisk until it’s a pipeable consistency. Spoon into a piping bag fitted with a star nozzle and pipe a swirl of whipped cream over each cupcake. Decorate each with a whole cookie and remaining cookie crumbs. Serve immediately.

Recipe from Good Food magazine, June 2022

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