Almond-Shortbread Ice-Cream Cupcakes

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

Southern Living Food for Today SEPTEMBER 2009

  • Yield: Makes 12 servings
  • Prep time: 20 Minutes
  • Total: 1 Hour, 55 Minutes


  • 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. 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.

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

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Almond-Shortbread Ice-Cream Cupcakes Recipe