Lemon Blueberry Ice Cream Cupcakes

Name: Lemon Blueberry Ice Cream Cupcakes
Prep time: 8 h 20 min
Cook time: 8 h 20 min
Total time: 8 h 20 min
Yield: 12
Cuisine: American
Ingredients: 118 milliliters blueberry pie filling (from 21-oz can); 24 lemon cookies, coarsely crushed; 170 grams can frozen lemonade concentrate, thawed; 12 servings Multicolored candy sprinkles; 12 foil baking cups; 397 grams can sweetened condensed milk (not evaporated); 227 grams container frozen whipped topping, thawed

The recipe Lemon Blueberry Ice Cream Cupcakes could satisfy your American craving in about 8 hours and 20 minutes. Watching your figure? This gluten free recipe has 497 calories, 9g of protein, and 18g of fat per serving. This recipe serves 12. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up blueberry pie filling, whipped topping, multicolored candy sprinkles, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Summer.

Instructions

Place foil baking cup in each of 12 regular-size muffin cups.

Equipment you will use

Muffin Liners

Aluminum Foil

Sprinkle crushed cookies in cups. Spoon 2 teaspoons pie filling over cookies in each cup.

Ingredients you will need

Pie Filling

In medium bowl, place whipped topping. Fold in condensed milk and lemonade concentrate. Spoon over fruit filling in baking cups.

Ingredients you will need

Lemonade Concentrate

Whipped Topping

Sweetened Condensed Milk

Fruit

Equipment you will use

Bowl

Cover and freeze 8 hours or until firm. Top with sprinkles just before serving.

Ingredients you will need

Sprinkles

Equipment

Muffin Liners

Aluminum Foil

Bowl

Ingredients

Servings:

118milliliters

blueberry pie filling (from 21-oz can)24

lemon cookies, coarsely crushed 170grams

can frozen lemonade concentrate, thawed 12servings

Multicolored candy sprinkles 12

foil baking cups 397grams

can sweetened condensed milk (not evaporated)227grams

container frozen whipped topping, thawed

Recommended wine: Cream Sherry, Moscato Dasti, Port

Dessert works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.