Chocolate sandwich cookie ice cream cupcakes
- Preparation and cooking time
- Prep:
- plus at least 2 hrs freezing
- Easy
- Makes 8
Skip to ingredients
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- 280g crème-filled chocolate sandwich cookiesplus 8 whole cookies for decorating
- 60g unsalted buttermelted
- 300ml double cream
- 200g condensed milk
For the topping
- 100ml double cream
- 1 tbsp icing sugar
Nutrition: Per serving
- kcal604
- fat43g
- saturates24g
- carbs49g
- sugars33g
- fibre1g
- protein5g
- salt0.3g
Method
step 1
Line eight holes of a 12-hole cupcake tin with paper cases. Tip the cookies into a food processor and blitz to a fine crumb, or do this in a bowl using the end of a rolling pin. Measure 215g of the crumbs into a bowl and mix in the melted butter. Divide the mixture between the paper cases, pressing it into the bases slightly.
step 2
Pour the cream, condensed milk and 55g of the remaining crushed cookies into a bowl, and whisk until just starting to thicken, about 5 mins. Spoon the mixture evenly over the chocolate cookie bases, then freeze for at least 2 hrs or overnight until solid. Will keep frozen for up to two days.
step 3
Just before serving, make the topping. Whip the cream with the icing sugar using an electric whisk until it’s a pipeable consistency. Spoon into a piping bag fitted with a star nozzle and pipe a swirl of whipped cream over each cupcake. Decorate each with a whole cookie and remaining cookie crumbs. Serve immediately.
