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
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.