how to make a milkshake without ice cream

Ice-Cream-Cupcakes

James Baigrie

These mini takes on ice cream cake are loaded with possibilities. Once the milk chocolate shell sets, you can fill it with any flavor of frozen confection. Then just add a dollop of whipped topping and decorate with a cute cookie for a single-serving summer treat.

Cal/Serv: 286

Yields: 4

Prep Time: 0 hours 30 mins

Total Time: 1 hour 30 mins

1/2 c. milk-chocolate chips

1 pt. Ice cream

c. Frozen Whipped Topping

Liquid food colors (optional)

Garnish: 4 Keebler Bug Bites cinnamon graham crackers, decorated (directions follow)

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Using 32 foil baking cups with paper liners, assemble 4 stacks (8 cups in each), with a foil cup on top.
Melt chocolate as package directs. Brush inside of the top foil cups with chocolate. Freeze until set.
Drop 1 scoop ice cream into each chocolate cup; remove from stack, return to freezer.
If tinting topping, divide between cups and tint pastel colors. Spoon into ziptop bags, cut a corner off each and pipe topping on ice cream. Decorate with a cookie.
Mix 1⁄2 cup confectioners' sugar and 2 tsp water until smooth. Divide among 5 cups (about 2 tsp each). Leave 1 white; tint others with food color. Spoon each into a small ziptop bag; snip a tiny tip off 1 corner. Pipe features; let dry.

Tips & Techniques

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