Ice Cream Cupcakes
Make easy Ice Cream Cupcakes using only five ingredients. A 2-in-1 no-bake dessert that is perfect for family parties and warm summer days.
Looking for a no-bake summer treat? Meet my Ice Cream Cupcakes. Topped with whipped cream and hot fudge, I love to serve these cupcakes at summer parties, backyard BBQs, and birthday celebrations. Quick to assemble and freezer-friendly, these cupcakes make a stress-free, make-ahead dessert that everyone will love and be asking you for the recipe for. They are a nice escape from hot weather and an easy no-bake recipe for summer entertaining.
ICE CREAM CUPCAKES
It all starts with the base. A crunchy Oreo cookie crust forms the base, topped with smooth, creamy vanilla ice cream (feel free to use whatever kind your family loves), finished with a sprinkle of extra cookie crumbs. Topped with whipped cream and drizzles of hot fudge, these no-bake cupcakes are great for parties, potlucks, or anytime you want a quick, low-effort chilled treat. With minimal prep, they’re simple to assemble ahead of time and serve straight from the freezer for a cool, delicious dessert in the heat of summer.
Find my expert tips on how to make homemade ice cream cupcakes from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Ice Cream Cupcakes Recipe:
- No-Bake Treat: Easy to make with 8 hours of chill time and no oven required.
- Creamy & Crunchy: Crunchy Oreo cookie base meets creamy, smooth ice cream.
- Kid-Approved & Toddler-Friendly: These cupcakes are easy to hold and fun to eat, making it perfect for little hands. No forks needed!
- Customizable: Add sprinkles, chocolate chips, or caramel. You can also swap out the ice cream and the type of Oreos every time you make it!
Ingredients
- 1 package (14 ounces) Oreo cookies, divided
- 1/4 cup salted butter, melted
- 1.5 quart vanilla ice cream, softened
- Whipped cream
- Hot Fudge
Instructions
Line a 12-cup muffin tin with cupcake liners. Set aside.
Crush Oreo cookies in a food processor until they’re fine crumbs. Or place in a large zip-lock bag and pound until crushed. Reserve 1/2 cup of crumbs, set aside.
In a medium bowl, add crushed Oreo cookies and melted butter. Stir until combined. Take 2 to 3 Tablespoons of crumbs and press into the bottom of each cupcake liner.
Spoon softened ice cream over the Oreo crumbs to fill the rest of the cupcake liners.
Sprinkle the cupcakes with the remaining Oreo crumbs. Tightly cover the muffin tin with Saran Wrap or foil and place it in the freezer. Freeze cupcakes for 8 hours or overnight to set.
When ready to serve, remove cupcakes from the tin. Serve immediately with dollops of whipped cream and drizzles of Hot fudge. Enjoy!
Servings
Yields: 12 ice cream cupcakes.
Storage
To store ice cream cupcakes, allow them to freeze completely, then cover the muffin tin tightly, or transfer the cupcakes to an airtight container. Keep them in the freezer for up to 2 months. When ready to enjoy, serve directly from the freezer or let sit a few minutes to thaw slightly for easier scooping and topping.
Holly’s Tips for The Best Ice Cream Cupcakes:
- Use High-Quality Ice Cream: Softened, high-quality vanilla ice cream ensures creamy, smooth cupcakes that hold their shape.
- Crush Cookies First: For a uniform crust, crush Oreo cookies finely in a food processor or pound them in a sealed bag.
- Butter The Crumbs: Mixing crumbs with melted butter helps create a firm, flavorful base that won’t crumble when scooping ice cream.
- Press Firmly: Press the cookie mixture into liners evenly to form a solid crust that supports the ice cream topping.
- Allow Cupcakes To Chill For Best Results: Cover tightly and freeze for at least 8 hours (or overnight) to ensure the cupcakes set fully and are easy to scoop.
- Add Toppings Before Serving: Add the whipped cream, hot fudge, or sprinkles should be added just before serving to prevent sogginess.
Frequently Asked Questions:
Yes, prepare them up to 2-3 days in advance and store them tightly covered in the freezer. Add whipped cream and hot fudge just before serving.
Absolutely! While vanilla ice cream pairs perfectly with Oreo cookies, you can customize with flavors like chocolate, cookies and cream, mint chocolate chip, or even strawberry for a fun twist.
If you don’t have Oreo cookies, you can substitute them with other chocolate sandwich cookies, graham crackers, or even brownie crumbs for a different flavor profile.
Yes! Simply place the cookies in a zip-top bag and crush them using a rolling pin or heavy object until you get fine crumbs.
To make Ice Cream Cupcakes gluten-free, use gluten-free chocolate sandwich cookies instead of regular Oreo cookies to make this recipe completely gluten-free.
Similar Recipes
Craving something similar? Try my highly-rated Ice Cream Cookie Sandwiches.
Wanting something different? Try my Cookie Dough Ice Cream Brownie Bars.
Looking for something more filling? My Oreo Ice Cream Cake is perfect for birthday parties, pool parties, and summertime fun.
Can’t get enough of ice cream? Here are more top-loved recipes: Easy Fudge Ripple Ice Cream, Banana Split Ice Cream Sandwich Cake, Mint Ice Cream Sandwich Cake, and “Fried” Ice Cream Dessert.
Have you made this Ice Cream Cupcakes recipe?🍦
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #IceCreamCupcakes #LifeInTheLofthouse
Ice Cream Cupcakes
Ingredients
- 1 package (14 ounces) Oreo cookies, divided
- 1/4 cup salted butter melted
- 1.5 quart vanilla ice cream, softened
- Whipped cream
- Hot Fudge
Instructions
- Line a 12-cup muffin tin with cupcake liners. Set aside
- Crush Oreo cookies in a food-processor until they’re fine crumbs. Or place in a large zip-lock bag and pound until crushed. Reserve 1/2 cup of crumbs, set aside.
- In a medium bowl, add crushed Oreo’s and melted butter. Stir until combined. Take 2 to 3 Tablespoons of crumbs and press into the bottom of each cupcake liner.
- Spoon softened ice cream, over the Oreo crumbs, to fill the rest of the cupcake liners. Sprinkle the cupcakes with the remaining Oreo crumbs. Tightly cover the muffin tin with saran wrap or foil and place in the freezer. Freeze cupcakes for 8 hours or overnight to set.
- When ready to serve remove cupcakes from tin. Serve immediately with dollops of whipped cream and drizzles of Hot fudge. Enjoy!
Notes
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Such an awesome idea! Great minds think alike…I’m sharing a recipe for Ice Cream Pies at our Weekend Potluck party today. Same idea, but in a cake pan. Enjoy a wonderful summer Friend. XO
Oh yum, I’ll come check yours out, Marsha! Hope you have a great Summer too! ♥
Such a great idea, love that crust!
Ice Cream Cupcakes I also really loved it, Friday, and from what we can perceive. Flavor of Ice Cream Cupcakes I really enjoyed.
Ahhh awesome