I was not impressed with these. When frozen the blueberry filling was too hard. When thawed the topping was a little too messy. I also thought the topping was a little too tart. This recipe also made more than twelve cupcakes, probably about 18 if you don't want to waste food. All this being said, I didn't think these were totally inedible- they just need some work. I think if I were to try this again, which I probably won't, I might try half whipped topping, half lemon yogurt instead of the recipe topping. Or I might only use half a container of lemonade concentrate to cut back on tartness. In addition, I might try mixing the blueberry pie filling with some whipped cream or cookie mixture so that it doesn't become so solid when frozen.
Lemon-Blueberry Ice-cream Cupcakes
- 24 lemon cookies, coarsely crushed
- 1 (21-ounce) can blueberry fruit filling
- 1 (14-ounce) can sweetened condensed milk
- 1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
- 1 (8-ounce) container frozen whipped topping, thawed
- Multicolored candies and sprinkles
- Place 12 foil baking cups into muffin pans; sprinkle crushed cookies evenly into cups. Spoon 2 teaspoons fruit filling over cookies in each cup, reserving remaining fruit filling for another use.
- Fold condensed milk and lemonade concentrate into whipped topping; spoon over fruit filling in prepared baking cups. Freeze 8 hours or until firm. Top with candies and sprinkles just before serving.
- NOTE: For testing purposes only, we used Keebler Lemon Cooler cookies.
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Lemon-Blueberry Ice-cream Cupcakes Recipe at a Glance