These No Churn Oreo Ice Cream Cupcakes are an easy, no bake summer treat that's perfect for a party! Switch up the cookie flavors for your favorites, or use gluten-free sandwich cookies for an allergy-friendly dessert.
12chocolate sandwich cookieslike Oreo, with filling
1 1/2cupsheavy whipping cream35%
114oz cansweetened condensed milk
10chocolate sandwich cookieslike Oreo, with filling, crushed
whipped cream for garnish
For the crust:
Place 12 cookies and butter in a food processor. Process until fine crumbs form.
Line 20 muffin cups with foil or silicone liners (or a good quality liner that won't tear when frozen) and divide crumbs evenly between them. Press down firmly.
Ice Cream Filling:
In a large bowl, beat whipping cream until stiff peaks form.
Add sweetened condensed milk and beat on low until combined.
Stir in 10 crushed cookies and divide ice cream mixture between muffin cups.
Freeze for 6-8 hours or until firm. Top with whipped cream if desired, removing liners before topping if desired.
*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used. To lighten the recipe use low fat Oreos, low fat sweetened condensed milk, and top with whipped topping.