Almond-Shortbread Ice-Cream Cupcakes

You'll need almost an entire 28-oz. container of ice cream for these sweet treats.

Yield: Makes 12 servings
Recipe from Southern Living Food for Today

More From Southern Living Food for Today

Recipe Time

Prep Time:
Total: 1 Hour, 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 335
  • Fat: 20g
  • Saturated fat: 9g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 4g
  • Carbohydrate: 35g
  • Fiber: 1g
  • Cholesterol: 35mg
  • Iron: 0.5mg
  • Sodium: 147mg
  • Calcium: 63mg


  • 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


  1. 1. Place aluminum foil baking cups in a lightly greased 12-cup muffin pan, and coat with cooking spray.
  2. 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. 3. During last 10 minutes of freezing, let ice cream stand at room temperature.
  4. 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. 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.
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