Almond-Shortbread Ice-Cream Cupcakes

Almond-Shortbread Ice-Cream Cupcakes
Almond-Shortbread Ice-Cream Cupcakes might be just the American recipe you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 23g of fat, and a total of 332 calories. This recipe serves 12. From preparation to the plate, this recipe takes about 1 hour and 55 minutes. Head to the store and pick up whipped topping, butter, shortbread cookies, and a few other things to make it today.

Instructions

1
Place aluminum foil baking cups in a lightly greased 12-cup muffin pan, and coat with cooking spray.
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Aluminum FoilAluminum Foil
Muffin TrayMuffin Tray
2
Process cookies in a food processor 30 seconds or until finely ground. (Yield should equal about 1 1/2 cups.)
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CookiesCookies
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Food ProcessorFood Processor
3
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.
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4
During last 10 minutes of freezing, let ice cream stand at room temperature.
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Ice CreamIce Cream
5
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.
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6
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.
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Whipped ToppingWhipped Topping
Ice CreamIce Cream
CandyCandy
7
Let stand 5 minutes before serving.
DifficultyExpert
Ready In1 h, 55 m.
Servings12
Health Score3
CuisinesAmerican
Dish TypesSide Dish
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