Cookies and Cream Cups
- 23 to 24 chocolate sandwich cookies
- 2 tablespoons melted butter
- 1 pint good-quality vanilla ice cream, slightly softened
Crush 15 of the cookies into fine crumbs. Add the melted butter, then mix to combine. Press some of the crumbs into each cup of a 12-cup muffin pan. Set aside.
Break up 6 more of the cookies into chunks. Mix the softened ice cream with the broken-up cookies. Spoon some of the ice cream mixture into each cup of the muffin pan. Crush the remaining 2 to 3 cookies into crumbs and sprinkle over the cups.
Freeze until firm, then remove from the muffin pan and place in resealable plastic bags or other airtight containers.
Recipe courtesy of Ree Drummond