Lemon-Blueberry Ice-cream Cupcakes

Lemon-Blueberry Ice-cream Cupcakes
The recipe Lemon-Blueberry Ice-cream Cupcakes could satisfy your American craving in approximately 45 minutes. This gluten free recipe serves 12. One serving contains 371 calories, 6g of protein, and 7g of fat. A mixture of condensed milk, lemon cookies, lemonade concentrate, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

1
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.
Ingredients you will need
CookiesCookies
FruitFruit
Equipment you will use
Aluminum FoilAluminum Foil
2
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.
Ingredients you will need
Lemonade ConcentrateLemonade Concentrate
Whipped ToppingWhipped Topping
Sweetened Condensed MilkSweetened Condensed Milk
SprinklesSprinkles
CandyCandy
FruitFruit
3
NOTE: For testing purposes only, we used Keebler Lemon Cooler cookies.
Ingredients you will need
CookiesCookies
CoolerCooler
LemonLemon

Equipment

DifficultyMedium
Ready In45 m.
Servings12
Health Score9
CuisinesAmerican
Dish TypesSide Dish
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