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Almond-Shortbread Ice-Cream Cupcakes

Prep time 20 mins
Total time 1 hr, 55 mins
Yield Makes 12 servings
You'll need almost an entire 28-oz. container of ice cream for these sweet treats.


  • 12 aluminum foil baking cups
  • Vegetable cooking spray
  • 1 (7-oz.) package shortbread cookies
  • 1 1/2 cups M&M'S Almond Candies, divided
  • 1/4 cup butter, melted
  • 4 cups vanilla ice cream
  • 1 1/2 cups thawed frozen whipped topping

Nutrition Information

  • calories 335
  • fat 20 g
  • satfat 9 g
  • monofat 5 g
  • polyfat 1 g
  • protein 4 g
  • carbohydrate 35 g
  • fiber 1 g
  • cholesterol 35 mg
  • iron 0.5 mg
  • sodium 147 mg
  • calcium 63 mg

How to Make It

  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.