- Level: Easy
- Total: 2 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 258
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 2 g
- Cholesterol
- 18 mg
- Sodium
- 106 mg
- Level: Easy
- Total: 2 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 258
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 2 g
- Cholesterol
- 18 mg
- Sodium
- 106 mg
Ingredients
Confetti Cups:
Toppings:
Directions
- For the confetti cups: Line each cup of a 12-cup muffin pan with a cupcake liner.
- 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.
- 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.
- For the toppings: Press the rainbow sprinkles and chocolate shavings into the top of each cup. Freeze until firm, at least 2 hours.
- 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.
- 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.
