Mint Chocolate Ice Cream Cupcakes Recipe - w/ Cookie Crust & Pudding (2024)

TheseMint Chocolate Ice Cream Cupcakes are the perfect, easy, refreshing summer dessert! A chocolate cookie crust gets topped with a dark chocolate pudding and the creamiest, coolest mint chocolate ice cream!

Thanks to our friends at National Frozen & Refrigerated Foods Association for sponsoring today’s post!For more recipes head toEasy Home Meals.

July is my new favorite month.

Why, you ask?

Ummmm because July is National Ice Cream Month and ice cream is literally my favorite thing in the world.

I love it so much, I’m the crazy person that will go out in subzero degree weather, just to get a scoop.

So. You better believe I’ll be celebrating all month long during the hot and toasty month of July.

First up?

Mint chocolate ice cream cupcakes <– drooling.

A chocolate cookie crust topped with a decadent chocolate pudding and the creamiest, coolest, most refreshing mint ice cream. Ever.

Mint chocolate lovers? This one’s for you.

Let’s break these mint chocolate ice cream cupcakes into their three layers:

• Cookie crust
• Chocolate pudding
• Mint ice cream

How do you make a no bake chocolate cookie crust?

Crush 12 chocolate sandwich cookies in your food processor. Stir together with melted butter and a little sugar.

That’s it.

I <3 easy recipes, don’t you?

You’ll then use a cookie scoop to scoop the mixture into a standard muffin tin that’s been lined with paper cupcake liners. Gently press down on the cookie crumb mixture until it forms a crust.

Set the crusts aside while you make the next layer!

What’s the chocolate pudding layer made from?

Two ingredients. Heck yes.

All you need is a packet of instant chocolate pudding and Silk Dark Chocolate Almondmilk!

Brief time out – can we talk about how darn creamy and rich their dark chocolate almond milk is? I could literally sit down and drink an entire glass for my dessert and call it a day. It’s soooo good you guys.

Because it’s so rich and creamy, it’s PERFECT for making pudding.

Whisk the instant pudding and chocolate milk together and BOOM. You’re already done with your second layer!

Use a tablespoon to spoon the prepared pudding on top of the crusts.

Place the cupcakes into the freezer for about 20 minutes while you let the ice cream thaw.

What ice cream should you use for ice cream cupcakes?

Last, but DEFINITELY not least, the ice cream layer.

Today, we’re using Graeter’s Mint Chocolate Chip Ice Cream!

It’s ultra minty and refreshing – perfect for pairing with dark chocolate pudding – and has the BEST chocolate chip chunks.

I love it, because the chocolate chunks aren’t hard (like you normally see in mint chip ice cream), they’re suuuuuuper melt-in-your-mouth perfection.

Whether you decide to make these mint chocolate ice cream cupcakes or not, just do me a favor and try this ice cream. 😉

Once the ice cream has softened, you’ll use the cookie scoop again to scoop the ice cream on top of the pudding layer.

Place the ice cream cupcakes into the freezer until firm.

The last step is making them look pretty!

I sprayed on some whipped cream, drizzled with a little chocolate, and grated on a little chocolate mint candy.

YUM.

A crunchy crust topped with creamy dark chocolate pudding and refreshing mint ice cream . . .

These mint chocolate ice cream cupcakes are the best summer treat yet!

– Jennifer

PSST – Need some more inspiration on how to use up those leftover frozen/refrigerated items? Head toEasy Home Mealsfor recipes, tips, tricks, and more!

Thanks to our friends at National Frozen & Refrigerated Foods Association for sponsoring today’s post!