Almond-Shortbread Ice-Cream Cupcakes

Almond-Shortbread Ice-Cream Cupcakes Recipe
You'll need almost an entire 28-oz. container of ice cream for these sweet treats.

Yield:

Makes 12 servings
Total time: 1 Hour, 55 Minutes

Recipe from

Southern Living Food for Today

Recipe Time

Prep: 20 Minutes
Total: 1 Hour, 55 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

September 2009
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