# OREO Ice Cream "Cupcakes"

Source: https://www.oreo.com/recipe/oreo-ice-cream-cupcakes-126853

Servings: 12 · Total time: 3h 15min

These cupcakes are really individual ice cream sundaes in an OREO Cookie crust. They're a simple way to serve dessert in a chocolatey way.

## Ingredients

- 18 OREO Cookies, divided
- 3 Tbsp. butter, melted
- 1 qt. (4 cups) cookies and cream ice cream
- ¼ cup chocolate syrup
- 1½ cups thawed frozen whipped topping
- 1 Tbsp. multi-colored sprinkles

## Directions

1. Cut 6 cookies in half; reserve for later use. Finely crush remaining cookies.
2. Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups.
3. Top each with 1 scoop ice cream, using a 1/3-cup scoop. Drizzle with syrup; top with whipped topping, sprinkles and reserved halved cookies.
4. Freeze 3 hours or until firm.

## Nutritional Information

- Calories: 250
- Total fat: 13g
- Saturated fat: 7g
- Trans fat: 0g
- Cholesterol: 20mg
- Sodium: 170mg
- Total Carbohydrate: 33g
- Dietary fiber: 0g
- Total sugars: 24g
- Protein: 2g
- Calcium: 4% DV
- Iron: 4% DV

## Tips

- These frosty desserts can be frozen up to 24 hours before serving. Even if you're having a small gathering, make the full dozen. The leftovers will keep, tightly wrapped, in the freezer for several days before serving.
- Omit butter. Cut 6 cookies in half as directed. Place remaining (whole) cookies in paper-lined muffin cups; top with ice cream, then continue as directed.