These Caramel Praline Ice Cream Cupcakes are the easiest summer dessert — made with an Oreo crust, Caramel Praline Ice Cream, whipped cream and a caramel drizzle! No bake and easily made ahead!
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Summer is in full swing and we are all about easy here!
Frozen ice cream treats are one thing that is a given around here these days, and if you like the looks of these Caramel Praline Ice Cream Cupcakes, you’ll like these Gluten Free Brownie Ice Cream Sandwiches and this Strawberry Shortcake Ice Cream Cake!
I love making these Ice Cream Cupcakes for so many reasons:
- They are easy, but they look impressive and fun!
- You can make them in so many flavors — see some other variations in my list below
- They are perfectly portioned, so you don’t have to worry about trying to carve out a slice from the freezer when you need a late night snack. Just grab one — or two! — and enjoy.
What makes these Ice Cream Cupcakes so special is this Caramel Praline Ice Cream from Chapman’s Ice Cream — Chapman’s is our ice cream of choice all year round!
It is creamy and luscious and I love that they offer so many different types: from indulgent Premium ice cream to gluten and nut free options, to no sugar added, frozen yogurt, and handheld treats.
I had a hard time trying to pick one flavor of Chapman’s to use in this recipe!
Although these Ice Cream Cupcakes are easy to make, here are a few tips and tricks to make sure you get the best results:
- Let your ice cream soften, but not too much. You want your ice cream soft enough that it will fill the cupcake liners evenly, without any big gaps, but you don’t want it so melty that it has a strange texture when it refreezes.
- The prep time is little, but you still need to give them time. There isn’t a lot of active prep in this recipe, but you still have to take your time. Allow your ice cream to soften, allow your cupcakes to refreeze properly, remove the papers and pop the cupcakes back in the freezer to firm up before serving. It all takes time, so it’s best to make these in advance of when you need to serve them, even up to 2-3 months!
- Make them your own! Feel free to get creative. The best thing about a recipe that’s this easy is you can add your own fun variation without much extra work.
I prefer to use silicone liners for these Ice Cream Cupcakes because they can be removed easily from the pan, and the cupcakes can be removed easily from the liners.
I have made these with paper liners and it works fine, but you do need a bit more time. Here are a few tips to get you the best results:
- After the cupcakes are completely frozen, remove the pan from the freezer and allow to sit at room temperature for 10-15 minutes before pulling the cupcakes with liners out of the pan.
- Place the cupcakes in their paper liners on a plate or sheet pan and place back in the freezer for 30-60 minutes to freeze solid again.
- Remove from the freezer and remove the paper liners
- Garnish and serve immediately, or place back in the freezer to serve later.
- Choose any variety of Chapman’s Ice Cream — I was personally torn between our two favorites, the Chocolate Peanut Butter Cup and the Caramel Praline! The Strawberry Shortcake would be another great option for a summery twist.
- Use any flavor of filled cookie for the base — maple cookies, peanut butter, regular Oreos, golden Oreos, or another fun flavor of Oreo.
- Fill your cup half way with ice cream, then add a scoop of jam, jelly, or chocolate sauce in the center for a fun surprise! Mini M&M’s are another great idea that the kids would love.
If you love these, I know you’ll love some of our other favorite frozen treats!
*This post is generously sponsored by Chapman’s Ice Cream and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel!
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- 1 litre Chapman's Caramel Praline Ice Cream (or another flavor)
- 12 golden Oreos
- 2 tablespoons unsalted butter melted
- 1 1/2 cups heavy whipping cream cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup caramel sauce
- Set out ice cream to soften slightly.
- Line one 12 cup muffin pan with sturdy paper liners (foil or parchment are great options, too!).
- In a food processor (or a freezer bag with a rolling pin), crush Oreos.
- Combine crushed Oreos and melted butter, and press into prepared muffin cups, dividing evenly between the 12 cups.
- Fill cups with softened ice cream, dividing evenly between the 12 cups. Press down to ensure there are no gaps.
- Freeze for 6 hours or until firm.
- Remove pan from freezer and let warm for 5 minutes before removing cups from pan and setting on a plate. If ice cream is still firm, peel off paper liners and place back on the plate, into the freezer for 1 hour. (If ice cream is too soft to remove the paper liners, place in the freezer on the plate for 1 hour before removing liners).
- Just before serving, whip cream with an electric mixer on medium-high speed, until soft peaks form.
- Add sugar and vanilla, and beat on high speed until stiff peaks form.
- Remove ice cream cups from freezer and garnish with a swirl of whipped cream. Drizzle with caramel sauce if desired and serve.
- Alternatively, you can top cupcakes and refreeze to serve at a later time. Cupcakes can be stored completely assembled up to 3 months.
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