Almond-Shortbread Ice-Cream Cupcakes – a delicious recipe with aluminum foil baking cups, Vegetable cooking spray, shortbread cookies, butter, vanilla ice cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place aluminum foil baking cups in a lightly greased 12-cup muffin pan, and coat with cooking spray.
2
Process cookies in a food processor 30 seconds or until finely ground. (Yield should equal about 1 1/2 cups.) Transfer to a medium bowl. Process 1 cup candies 30 seconds or until finely ground. Stir ground candies and butter into ground cookies until combined. Divide crumb mixture among prepared cups, pressing firmly on bottom and two-thirds up sides of each cup. Freeze 30 minutes.
3
During last 10 minutes of freezing, let ice cream stand at room temperature.
4
Place ice cream in bowl of a heavy-duty electric stand mixer. Beat at low speed, using paddle attachment, 5 to 10 seconds or until just smooth enough to spread.
5
Spoon ice cream into crusts, filling completely full. Freeze 1 hour. Dollop each with about 2 Tbsp. whipped topping, and top with remaining 1/2 cup candies. Let stand 5 minutes before serving.
3966
kcal
Calories
356
g
Fat
51
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 aluminum foil baking cups, Vegetable cooking spray, 1 (7-oz.) package shortbread cookies, 1 1/2 cups M&M'S Almond Candies, divided, and more.
Yes, Almond-Shortbread Ice-Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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