Mocha Almond Fudge Ice Cream Cupcakes

I love ice cream cake.  Not the kind that has actual cake in it, but the ones made purely of ice cream.  A few years ago I decided to attempt to make one on my own and it actually turned out pretty well, but it was a little messy to cut.  To solve this problem the next time I made them, I used muffin tins with cupcake liners instead so there was no cutting involved, and they could just be popped out of the tin and enjoyed.  So, this year for fathers day I made my dad mocha almond fudge ice cream cupcakes, and I am sharing the very easy recipe with you!


What you will need:
12 Oreos
1 12oz jar of chocolate fudge
1 1.5qt carton of mocha almond fudge ice cream (or any ice cream flavor of your choice)
Whipped cream
12-count muffin tin
Cupcake liners
Ziploc bag
Rolling pin

1. Place the cupcake liners in the muffin tin and set aside.

2. Place the 12 Oreos in a ziploc bag (I double bagged it just to be safe) and smash up the cookies with a rolling pin.  I like the cookies to be a bit chunkier for some added crunch but you can crush them up as fine as you like.  Spoon 1tbs of the crushed Oreos into each cup and flatten with the back of a spoon.  Set aside the leftover cookie crumbs, they will be used later.

3. Pour the fudge into a small bowl microwave safe bowl and microwave for 15 seconds, this will make it easier to work with.  Spoon the chocolate fudge over the crushed Oreos until there is a thin layer covering the top, repeat with all of the cups.  Put the muffin tin in the freezer for 30 minutes and take the ice cream out of the freezer to thaw.

4.  This next step can get a bit messy, especially if you are working on a 95 degree day like I am, so work quickly.  Remove the muffin tin from the freezer and scoop the thawed ice cream into each cup, smoothing the tops with the back of a spoon.  Return the muffin tin to the freezer for two hours and keep them there until ready to serve.

5. When ready to serve use a butter knife to help remove the ice cream cakes from the muffin tin and transfer to a plate.  Then top with whipped cream and sprinkle with the leftover Oreo crumbs.