Ice Cream Cupcakes

Name: Ice Cream Cupcakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1-1/2 dozen
Ingredients: CRUST:; 2 cups graham cracker crumbs; 2 tablespoons sugar; 1/2 cup butter, melted; FILLING:; 1-1/2 quarts vanilla ice cream, softened; 1 jar (7 ounces) marshmallow creme; 3 cups heavy whipping cream; Sprinkles

Total Time Prep: 15 min. + freezing Bake: 5 min.

Yield 1-1/2 dozen

Test Kitchen Approved

We all scream for ice cream cupcakes—especially when they have a graham cracker base and marshmallow frosting.

Ingredients

CRUST:
2 cups graham cracker crumbs
2 tablespoons sugar
1/2 cup butter, melted
FILLING:
1-1/2 quarts vanilla ice cream, softened
1 jar (7 ounces) marshmallow creme
3 cups heavy whipping cream
Sprinkles

Directions

Preheat oven to 375°. In a small bowl, combine graham cracker crumbs, sugar and butter. Press gently onto bottoms of 18 paper-lined muffin cups. Bake until lightly browned, 5-7 minutes. Cool completely.
Spread ice cream onto crusts. Freeze until firm, at least 1 hour.
Place marshmallow creme in a large bowl. Add whipping cream; beat until blended and stiff peaks form. Pipe or spread over cupcakes. Decorate with sprinkles. Serve immediately or freeze until firm.

Nutrition Facts

1 cupcake: 364 calories, 26g fat (16g saturated fat), 78mg cholesterol, 152mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 3g protein.