Impress family and friends this summer with these cooling ice cream cupcakes. You only need a few ingredients to make them and no baking is required
Prep:20 mins
Makes 8
280g crème-filled chocolate sandwich cookies, plus 8 whole cookies for decorating60g unsalted butter, melted300ml double cream200g condensed milk
STEP 1Line eight holes of a 12-hole cupcake tin with paper cases. Tip the cookies into a food processor and blitz to a fine crumb, or do this in a bowl using the end of a rolling pin. Measure 215g of the crumbs into a bowl and mix in the melted butter. Divide the mixture between the paper cases, pressing it into the bases slightly.STEP 2Pour the cream, condensed milk and 55g of the remaining crushed cookies into a bowl, and whisk until just starting to thicken, about 5 mins. Spoon the mixture evenly over the chocolate cookie bases, then freeze for at least 2 hrs or overnight until solid. Will keep frozen for up to two days.STEP 3Just before serving, make the topping. Whip the cream with the icing sugar using an electric whisk until it’s a pipeable consistency. Spoon into a piping bag fitted with a star nozzle and pipe a swirl of whipped cream over each cupcake. Decorate each with a whole cookie and remaining cookie crumbs. Serve immediately.
