Chocolate sandwich cookie ice cream cupcakes
- Preparation and cooking time
- Prep:
- plus at least 2 hrs freezing
- Easy
- Makes 8
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.
