Cookies and Cream Cups
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 172
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 2
- Cholesterol
- 15
- Sodium
- 109
- Total: 3 hr 15 min (includes freezing time)
- Active: 15 min
Ingredients
23 to 24 chocolate sandwich cookies
2 tablespoons melted butter
1 pint good-quality vanilla ice cream, slightly softened
Directions
- 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.