Oreo Ice Cream Cupcakes
Ingredients
1 (14 ounce) package Oreo cookies
1/4 cup butter, melted
1 (1.5 quart) vanilla ice cream, or any flavor you like, softened
Whipped cream
Hot Fudge
Instructions
Begin by lining a 12-cup muffin tin with cupcake liners and then set aside.
Crush Oreo cookies in a food-processor or blender until they're finely ground or place in a large zip-lock bag and use a rolling pin across the Oreos until they're all crushed. Save 1/2 cup's worth of the crumbs and set aside.
In a medium bowl, add the crushed Oreos and the melted butter. Stir until it's all combined and then add 2 to 3 Tablespoons of crumbs and press it evenly into the bottom of each cupcake liner.
Spoon the softened ice cream over the Oreo crumbs to fill the rest of the cupcake liners and then sprinkle the cupcakes with the remaining Oreo crumbs!
Tightly cover the muffin tin with saran wrap or foil and place in the freezer. Freeze the Oreo ice cream cupcakes for 8 hours or overnight to set really well.
Remove cupcakes from the tin and serve immediately with dollops of whipped cream and drizzles of chocolate syrup or hot fudge.
Enjoy!
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