Recipe courtesy of Ree Drummond

Confetti Cups

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  • Level: Easy
  • Total: 2 hr 20 min (includes freezing time)
  • Active: 20 min
  • Yield: 12 servings


Confetti Cups:



  1. For the confetti cups: Line each cup of a 12-cup muffin pan with a cupcake liner.
  2. Process 15 of the vanilla sandwich cookies into crumbs in a food processor. Add the melted butter, then mix to combine. Press the crumbs into the cupcake liners. Set aside.
  3. Crush the remaining 4 vanilla sandwich cookies into chunks. Mix the softened ice cream with the crushed vanilla cookies and sprinkles in a bowl. Spoon into the cupcake liners.
  4. For the toppings: Press the rainbow sprinkles and chocolate shavings into the top of each cup. Freeze until firm, at least 2 hours.
  5. Remove the confetti cups from the muffin pan (leaving on the cupcake liners) and place in a single layer in resealable bags or other airtight containers.
  6. To serve, peel off the liners and place each one on a plate. Top with sweetened whipped cream if you'd like. You can also just serve them in the liners.