Almond-Shortbread Ice-Cream Cupcakes
- 12 aluminum foil baking cups
- Vegetable cooking spray
- 1 (7-oz.) package shortbread cookies
- 1 1/2 cups M&M'S Almond Candies, divided
- 1/4 cup butter, melted
- 4 cups vanilla ice cream
- 1 1/2 cups thawed frozen whipped topping
- Place aluminum foil baking cups in a lightly greased 12-cup muffin pan, and coat with cooking spray.
- Process cookies in a food processor 30 seconds or until finely ground. (Yield should equal about 1 1/2 cups.) Transfer to a medium bowl. Process 1 cup candies 30 seconds or until finely ground. Stir ground candies and butter into ground cookies until combined. Divide crumb mixture among prepared cups, pressing firmly on bottom and two-thirds up sides of each cup. Freeze 30 minutes.
- During last 10 minutes of freezing, let ice cream stand at room temperature.
- Place ice cream in bowl of a heavy-duty electric stand mixer. Beat at low speed, using paddle attachment, 5 to 10 seconds or until just smooth enough to spread.
- Spoon ice cream into crusts, filling completely full. Freeze 1 hour. Dollop each with about 2 Tbsp. whipped topping, and top with remaining 1/2 cup candies. Let stand 5 minutes before serving.
aluminum foil baking cups, vegetable cooking spray, shortbread cookies, butter, vanilla ice cream
Taken from www.myrecipes.com/recipe/almond-shortbread-ice-cream-cupcakes (may not work)