The BBC Good Food logo
Chocolate sandwich cookie ice cream cupcakes displayed on a cake stand

Chocolate sandwich cookie ice cream cupcakes

Magazine subscription – your first 5 issues for only £5!
  • 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


  • 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


  • 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

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content