Mint Ice Cream Cookie Cups Recipe

This mint ice cream cookie cups recipe such a fun recipe to keep on hand because it is easy to make and will definitely please a crowd. If you aren’t into mint, change the flavors up – not an issue! Get the concept down and roll with it, my friends!

Mint Ice Cream Cookie Cups Recipe

Mint Ice Cream Cookie Cups Recipe

Yields: 2 dozen cups
Prep: 20 minutes + 1 hour freeze time

Mint Ice Cream Cookie Cups Recipe

Here’s what you need to get this frozen treat started!!
Ingredients:

  • 48 oz tub of mint ice cream
  • 1.5 cups Heavy Cream
  • 12 oz semi-sweet chocolate chips
  • 1 package of chocolate mint cookies (great way to use up Thin Mint Girl Scout cookies!)

Additional materials:

  • 24 cupcake wrappers
  • 2 cupcake pans

Directions:

Set the ice cream out and allow it to soften While you wait, insert cupcake wrappers in your muffin pans

Place the chocolate mint cookies in a food processor and pulse a few times until they are crushed (can also place in a ziplock bag and use a rolling pin to crush)

Sprinkle a layer of your mixture into the bottom of each cupcake wrapper. Top with a layer of the softened mint chocolate ice cream – leaving about a quarter of an inch space at the top for the chocolate layer

Place the cupcake pans in the freezer while completing the next step Using a small saucepan on low heat, melt the chocolate chips – stirring consistently.

Mint Ice Cream Cookie Cups Recipe

Add the heavy cream and combine. Additional heavy cream may be added to taste if desired. Remove the cupcake pans from the freezer, and pour the chocolate sauce on top of the ice cream layer. Optional – add a few chocolate chips or sprinkles to the top

Place the cupcake pans back in the freezer for a minimum 1 hour to allow the mint ice cream cookie cups to harden

*Ice cream cookie cups should be stored in an airtight container in the freezer.

Want more Thin Mint recipes? Try out my Thin Mint Brownie Recipe – from scratch!

Related Posts:

Mint Ice Cream Cookie Cups Recipe

Mint Ice Cream Cookie Cups Recipe

Prep Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 20 minutes

Mint Ice Cream Cookie Cups Recipe

Ingredients

  • 48 oz tub of mint ice cream
  • 1.5 cups Heavy Cream
  • 12 oz semi-sweet chocolate chips
  • 1 package of chocolate mint cookies (great way to use up Thin Mint Girl Scout cookies!)
  • Additional materials:
  • 24 cupcake wrappers
  • 2 cupcake pans

Instructions

  1. Set the ice cream out and allow it to soften
  2. While you wait, insert cupcake wrappers in your muffin pans
  3. Place the chocolate mint cookies in a food processor and pulse a few times until they are crushed (can also place in ziplock bag and use a rolling pin to crush)
  4. Sprinkle a layer of your mixture into the bottom of each cupcake wrapper
  5. Top with a layer of the softened mint chocolate ice cream – leaving about a quarter of an inch space at the top for the chocolate layer
  6. Place the cupcake pans in the freezer while completing the next step
  7. Using a small sauce pan on low heat, melt the chocolate chips – stirring consistently.
  8. Add the heavy cream and combine. Additional heavy cream may be added to taste, if desired.
  9. Remove the cupcake pans from the freezer, and pour the chocolate sauce on top of the ice cream layer. Optional – add a few chocolate chips or sprinkles to the top
  10. Place the cupcake pans back in the freezer for at minimum 1 hour to allow the mint ice cream cookie cups to harden.

Notes

Yields: 2 dozen cups

Ice cream cookie cups should be stored in an airtight container in the freezer.

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