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Ice Cream Cupcakes

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pinterest image for ice cream cupcakes

Easy, no bake, and totally customizable, these ice cream cupcakes will be your new go-to dessert for summer parties. Use any flavor of ice cream and make them exactly the way you want!

cupcakes on a large serving plate with sprinkles scattered around

 

How excited am I today? ALL CAPS EXCITED!!! Because ICE CREAM! And because it’s spring and summer is right around the corner. And because I may or may not have just eaten hot fudge sauce for breakfast. . .

These ice cream cupcakes are basically individual ice cream cakes. Sweet, creamy, nestled in an Oreo crust, filled with hot fudge sauce, topped with more hot fudge. . .they’re impossible to resist.

One bite and I think you’ll feel the same way!

Why you’ll love these ice cream cupcakes:

  • You can use any flavor of ice cream you want, use different cookies for the crust, use caramel sauce or butterscotch instead of hot fudge. The possibilities are endless!
  • These cupcakes are totally no bake—no oven required means no over-heating when you need a dessert for summer parties!
  • This recipe is a perfect make-ahead option because the cupcakes need to freeze overnight anyway. As long as you wrap them well, they’ll last in the freezer for a couple of months.

How to make your cupcakes

Start with your crust:
oreo crust step by step

  • Place the Oreos in a food processor
  • Crush until they’re a fine powder, then stream in melted butter to combine
  • Press into the bottom of your cupcake liners and freeze

Then you’ll move on to the filling. Once your crusts have frozen, take the ice cream out of the freezer and let it sit for about 20 minutes to soften a bit.

ice cream cupcakes step by step

  • Spread a couple of tablespoons of softened ice cream over the frozen crust
  • Top with a teaspoon of hot fudge sauce
  • Spread a couple more tablespoons of ice cream over that

Then you’ll freeze until you’re ready to serve!

When you’re ready to serve your cupcakes, make the whipped cream:
how to finish ice cream cupcakes

  • Beat cold heavy cream until it begins to thicken
  • Add powdered sugar and vanilla
  • Beat until the cream holds stiff peaks
  • Dollop onto the cupcakes

After that you can top them with sprinkles, cherries, hot fudge, whatever you like. Then serve and enjoy!

Notes:

  • If you want to save a little time, don’t crush your Oreos. You can just put a whole Oreo in the bottom of each cupcake liner.
  • If you don’t have a food processor you can put the cookies in a couple of large zip-top bags and crush with a rolling pin. Transfer to a bowl and mix in the melted butter.
  • You want your ice cream to be soft enough to spread but not totally melted; for me it took about 20 minutes at room temp but it will depend on the ice cream you use and the temperature of your kitchen. Just keep an eye on it.
  • To store the cupcakes longer than a few nights, I recommend freezing them to set the whipped cream on top. Once it’s set, wrap each cupcake in layers of plastic wrap and foil. That keeps them nice and fresh for a couple of months.
  • See below for a few ideas to change up the flavors in your cupcakes.

Possible variations

  • Strawberry ice cream and Golden Oreos for Valentine’s Day
  • Gingersnaps and eggnog ice cream for Christmas
  • Mint chip ice cream for St. Patrick’s Day
  • Pumpkin ice cream and vanilla wafers for Thanksgiving

Just use your imagination and favorite flavors!

You can use other ice cream sauces in the middle if you want—hot fudge just sets up the best without leaking out of the final cupcakes.

But if you eat them quickly, if won’t matter if a little caramel sauce starts to leak out of your cupcakes!

A few more recipes you might enjoy:
Easy Funfetti Cookies
Chocolate Coconut Bars
Triple Chocolate Cheesecake
Easy Peanut Butter Balls

cupcake on a plate with a fork taking a bite out of it and a plate of cupcakes in the background
Did you make these ice cream cupcakes? That’s awesome! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your beautiful creations!

5 from 8 votes
cupcakes on a large serving plate with sprinkles scattered around
Print
Ice Cream Cupcakes
Prep Time
40 mins
Freezing Time
8 hrs
Total Time
40 mins
 

Ice cream cupcakes are an easy, no bake dessert that's perfect for summer parties. You can use any kind of ice cream to customize them to your own taste!

Course: Dessert
Cuisine: American
Servings: 12
Author: Kelsie
Ingredients
Crust
  • 12 Oreo cookies
  • 2 tablespoons unsalted butter melted
Filling
  • 1 quart* ice cream any flavor (I used vanilla)
  • 1/4 cup hot fudge sauce
Finishing
  • 3/4 cup heavy cream
  • 1/4 cup powdered sugar
  • hot fudge sauce for drizzling
  • sprinkles
  • Maraschino cherries
Instructions
Crust
  1. Line 12 muffin cups with paper liners.
  2. Crush the Oreos in a food processor. (Or in a couple of zip-top bags with a rolling pin.)
  3. Add the melted butter and mix until the crumbs are evenly saturated. (You can do this in your food processor or in a mixing bowl.)
  4. Divide the mixture evenly between the prepared muffin cups. You’ll use 1 heaping tablespoon of crumbs per cup.
  5. Use your fingers or the bottom of a tablespoon to press the crumbs firmly into the bottom of each paper liner.
  6. Place the pan in the freezer for 30 minutes.
Filling
  1. Once the crust has been in the freezer for at least 30 minutes (or up to a couple of hours), remove the ice cream from the freezer to soften.
  2. For me the ice cream took about 20 minutes to come to the right temperature; yours will depend on the ice cream you use and the temperature of your kitchen. You don’t want it fully melted but it should be soft enough to smooth over the Oreo crusts so just keep an eye on it.
  3. Remove the crusts from the freezer and spoon about 2 tablespoons of ice cream into each muffin cup. Smooth into an even layer.
  4. Scoop about 1 teaspoon of hot fudge sauce (cold or at room temp, NOT HOT!) and smooth it out a bit, trying to leave a little perimeter around the edge of each cupcake.
  5. Top with another 2 tablespoons of ice cream and smooth again.
  6. Cover the pan with plastic wrap and return to the freezer for at least 8 hours (overnight is fine).
Finishing
  1. Beat the heavy cream in a mixing bowl with an electric mixer until it thickens slightly.
  2. Add the powdered sugar and beat until the mixture holds stiff peaks.
  3. Top each cupcake with a dollop of whipped cream, then top with hot fudge, sprinkles, and a maraschino cherry (if desired).** Serve.
  4. Uneaten cupcakes can be stored in the freezer, tightly wrapped, for 2 months.
Recipe Notes
  • *You won’t quite use all the ice cream but 1 pint isn’t enough.
  • **I froze my cupcakes again (for 2 hours) after adding the whipped cream and cherries and before topping with hot fudge. The extra freezing time is optional; it will allow the whipped cream to maintain its shape when you add the hot fudge.
  • This recipe is easily doubled or tripled if you're making dessert for a crowd.

Related

Comments

  1. Mary Ann | The Beach House Kitchen says

    April 7, 2020 at 10:07 am

    5 stars
    These are totally adorable and so FUN Kelsie! Perfect for summer parties, especially with kids!

    Reply
  2. Kim Lange says

    April 7, 2020 at 6:30 am

    5 stars
    So awesome for a sweet, cooling treat for hot summer days! I love the way they look! So cute and festive!

    Reply
  3. David @ Spiced says

    April 7, 2020 at 3:37 am

    5 stars
    You are on your game in the best way possible right now, Kelsie! It’s finally starting to warm up a bit here…enough that we can go outside for walks at least. Soon enough, though, we’ll be sitting on the back porch enjoying ice cream…and now ice cream cupcakes! What a fun idea. Totally saving this for a hot summer day!

    Reply
  4. Ben | Havocinthekitchen says

    April 6, 2020 at 5:33 pm

    5 stars
    You’re clearly thinking ahead of time, and I like it! Ice cream ideas in April? Yes please! These ice cream cupcakes are adorable and a must in summer. You can even suggest a game for your guests (For the times when that could be okay to entertain a crowd!): develop and make a bunch of various flavour and let your guests guess 😉

    Reply
  5. Katherine | Love In My Oven says

    April 6, 2020 at 12:52 pm

    5 stars
    Kelsie, I’m sooo ready for all things summer!! These are making me even more excited. My boys saw this picture this morning and they immediately demanded we make them. Soooo we’ll be doing that soon,hah! Happy Monday!

    Reply
  6. Milena says

    April 6, 2020 at 8:58 am

    These ice cream cupcakes look so festive! Absolutely a treat to get excited about. Pinned.

    Reply
  7. annie@ciaochowbambina says

    April 6, 2020 at 8:27 am

    5 stars
    Love these so much I can hardly contain myself!! Reminds me of warm and wonderful days ahead!! Thanks for sharing, my friend!

    Reply
  8. Kelly @ Kelly Lynn’s Sweets and Treats says

    April 6, 2020 at 6:40 am

    How fun!! You know I love anything involving ice cream hehehehe. These look yummy and would be fun for kids to construct (and eat of course)!

    Reply
  9. Alexandra @ It's Not Complicated Recipes says

    April 6, 2020 at 5:00 am

    5 stars
    How yummy do these look!? Ice cream goodness in cupcake form, and I am so here for it 🙂
    They look superb, and I am so excited to try!

    Reply
  10. Dawn - Girl Heart Food says

    April 6, 2020 at 4:43 am

    5 stars
    You betcha I’m excited for these!! How fun and delicious, Kelsie??! Love the little individual sizes, too. Though, you know I’m not stopping at just one 😉 Pinned! Happy Monday to ya!

    Reply

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About

photo of Kelsie Roehl     Hey there! I’m Kelsie and this is where I share my buttery, sugary, and all-around delicious recipes. I LOVE to bake and I want you to love baking too, so all of my recipes are totally do-able for the home baker.  If you need a little dessert in your life, consider this your one-stop shop for anything sweet! Need a little more info? Here you go!

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