Mint Chocolate Ice Cream Cupcakes - Easy Home Meals

Ingredients

• 24 whole chocolate sandwich cookies crushed into fine crumbs using your food processor (you could have 2 cups crumbs)
• 1/2 cup (1 stick) unsalted butter melted
• 1/4 cup granulated sugar
• 1 (3.9 oz) package instant chocolate pudding
• Silk Dark Chocolate Almondmilk
• 2 pints Graeter’s Mint Chocolate Chip Ice Cream
• Whipped cream
• Chocolate sauce
• Mint chocolate candies
• Line a standard 12-slot muffin tin with paper cupcake liners. Set aside.
• Stir together cookie crumbs, melted butter, and sugar in a large bowl.
• Use a medium cookie scoop to scoop the mixture into the prepared liners.
• Gently press down with the bottom of a shot glass so an even crust forms.
• Set aside.
• Follow the directions on the back of the pudding mix, replacing the milk with equal amounts almond milk.
• Top each cookie crust with 1 tablespoon chocolate pudding.
• Place in freezer for 20 minutes.
• Let ice cream thaw for 20-30 minutes at room temperature while the crusts/pudding firm up.
• Use the medium cookie scoop to fill each cupcake with 2 scoops of thawed ice cream.
• Place back in freezer until the ice cream has firmed up, at least a couple hours.
• Top frozen cupcakes with whipped cream, a drizzle of chocolate, and grated mint candies (I used a microplane zester/grater to do this).
• Store leftovers in an airtight container in the freezer.
• When serving, let sit at room temperature for about 10 minutes to soften.