This white chocolate almond-flavored No Churn Ice Cream Cupcake Recipe, with an Oreo crust, is simple to make without an ice cream maker! The green color makes them a fun treat for St. Patrick's Day, but you can use any color of food coloring, making them ideal for any occasion.
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Ice cream cupcakes are something that my kids love, so we often get them for a birthday party and other celebrations. I especially love them for the portion control aspect. However, if you're looking for an easy dessert idea, making them at home is both tastier and more economical! And they are great for summer parties!
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Looking for more St. Patrick's Day green desserts? Try my St. Patrick's Day Irish Cream Dessert Shots or my Shamrock Tarts!
🍨 Ice Cream Cupcake Ingredients
I am a HUGE fan of eating frozen desserts all year round, as are my kids! Who said ice cream is just for summer? No churn ice cream is ideal because you don't need an ice cream maker, nor do you need ice cream cones for this recipe. You will only need:
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- Oreo Baking Crumbs. Oreo baking crumbs have been hard to find (and may even be discontinued). You can use any chocolate baking crumbs or crush up Oreo cookies.
- Whipping cream/heavy cream. Make sure you are using whipping cream that is 33-36 % fat.
- Butter. I use unsalted butter so I can control the salt in my recipes. The amount of salt in salted butter isn't consistent and varies by brand.
- Green Food Coloring. If you want a darker deeper green I recommend you use gel food coloring (Americolor or Wilton Kelly Green).
However, you just need to be aware that it melts faster than regular ice cream. With that in mind, you'll want to plan to eat it quickly!
But that shouldn't be a problem, right? 🙂
*See recipe card for full list of ingredients and quantities
📖 Variations & Substitutions
- Color: Although I made these these easy ice cream cupcakes green, you can easily change up the colors, flavors in the filling and even the decorations to suit your celebration (baby shower, Mother's Day, Valentine's Day, birthdays etc..)
- Flavor: I use white chocolate and almond, but you could use another flavor such as peppermint. The flavor combos are really endless!
- Topping: You can use any type of sprinkle or use Cool Whip, instead of whipped cream, or even add a maraschino cherry on top!
And if you find you like making ice cream this way, you may also be interested in checking out my No Churn Butterbeer Ice Cream, Butter tart ice cream (no churn), Pumpkin Pie Ice Cream (no churn) Saskatoon Berry Ice Cream (no churn), No Churn Potato Ice Cream and my Boo Batter No Churn Ice Cream!
🔪How to make Ice Cream Cupcakes
NOTE: This recipe requires 8 hours freezing time
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- Step 1: BASE: Mix the baking crumbs and 4 tablespoon melted butter together. Press into muffin cups, dividing evenly by all 18.
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- Step 2: FILLING: Chill a large bowl and beaters (from electric mixer) in the freezer for about 10 minutes.Add whipping cream to chilled bowl and beat to stiff peaks.Melt white chocolate in the microwave for about 1 ½ minutes on ½ (50%) power.Add the sweetened condensed milk, 2 tablespoon melted butter, melted white chocolate, salt, almond extract, food coloring and blend together.
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- Step 3: Spoon the filling, over the base, to fill the rest of the cupcake liners, dividing evenly amongst all.
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- Step 4: Sprinkle the cupcakes with rainbow sprinkles. Cover the muffin tin with plastic wrap or place in an airtight container. Freeze cupcakes for 8 hours or overnight to set. When ready to serve remove cupcakes from cupcake pan. Serve immediately with dollops of whipped cream, additional rainbow sprinkles, and a piece of white chocolate (optional) on the top of each cupcake.
👪 Serving Size
This ice cream cupcakes recipe makes 18 cupcakes and they are the perfect size! However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
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Recipe tips
- Use a Strong Cupcake Liner. Since these are frozen treats, use sturdy cupcake liners (foil or silicone work best) to ensure easy removal. Paper liners can get soggy when exposed to moisture. I like to use a gold cupcake liner (affiliate link) for a fun dessert on St. Patrick's Day
- Chill Your Equipment for Best Whipping. Before whipping the heavy cream, chill your mixing bowl and beaters in the freezer for 10-15 minutes. This helps the cream whip up faster and achieve stiff peaks.
- Melt White Chocolate Properly. White chocolate can easily seize or burn. Melt it in the microwave at 50% power in 30-second intervals, stirring in between, until smooth. Do not let any moisture come into contact with it. Cool slightly before mixing it into the condensed milk.
- Press the Cookie Base Firmly. Use the back of a spoon or the bottom of a small glass to firmly press down the Oreo crumb mixture. This prevents the base from crumbling when eating.
- Don’t Overmix the Ice Cream Mixture. When folding the sweetened condensed milk and melted chocolate into the whipped cream, gently fold instead of stirring vigorously to keep the mixture light and airy.
- Use Gel Food Coloring for Vibrant Color. Gel food coloring (such as Wilton or Americolor) provides a more intense color without adding excess liquid, which could alter the texture.
- Freeze Properly for Best Texture. Cover the muffin tin with plastic wrap or an airtight container to prevent ice crystals from forming. Freeze for at least 8 hours or overnight for the best results.
- Serve Immediately After Removing from Freezer. No churn ice cream melts faster than store-bought ice cream. Remove the cupcakes from the freezer only when ready to serve to prevent them from becoming too soft. Take them out and serve immediately, as they melt quickly! Oh and there's no rule saying you can't use a spoon once they start to melt 🙂
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🌡️Storage
Store these delicious frozen treats in an airtight container in the freezer for up to 3 months.
❔ Recipe FAQ's
Absolutely! If Oreo baking crumbs are unavailable, you can use any chocolate cookie crumbs or crush whole Oreo cookies. Graham cracker crumbs or vanilla wafer crumbs also work for a different flavor.
No churn ice cream tends to melt faster than store-bought ice cream. Serve them straight from the freezer and eat them immediately. If serving at a party, keep them frozen until just before serving.
Yes, you can use Cool Whip as a topping, but for the filling, heavy whipping cream is needed to achieve the correct texture.
If you're looking for a recipe for ice cream cupcakes, desserts in cupcake liners, or easy cupcakes recipes in general, these are the ones! So dig in, indulge, and enjoy some homemade green ice cream for St. Paddy's Day (or any day)!
If you love ice cream desserts, try my Buster Bar Ice Cream Cake Recipe or my Cookie Dough Ice Cream Cake (Dairy Queen Copycat)!
👩🏻🍳More St. Patrick's Day Recipes
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📋 No Churn Ice Cream Cupcake Recipe
Equipment
Ingredients
Base
- 1 cup Oreo baking crumbs
- 4 tablespoon melted butter
Filling
- 2.5 cups whipping cream *33-35%
- 10 ounce - can of sweetened condensed milk 300 ml
- 2 tablespoon unsalted butter, melted and cooled
- ¼ teaspoon salt
- 2 ounces white chocolate, melted * use white chocolate baking squares, not white chocolate chips
- ½ teaspoon almond extract
- 2 teaspoon green food coloring * or add more to reach desired color.
- rainbow sprinkles
Garnish
- additional rainbow sprinkles
- whipped cream (optional)
- ½ ounce white chocolate baking bar
Instructions
- *NOTE: This recipe requires 8 hours freezing time
Base
- Mix the baking crumbs and 4 tablespoon melted butter together.1 cup Oreo baking crumbs, 4 tablespoon melted butter
- Press into muffin cups, dividing evenly by all 18.
Filling
- Chill a medium bowl and beaters (from electric mixer) in the freezer for about 10 minutes.
- Add whipping cream to chilled bowl and beat to stiff peaks.2.5 cups whipping cream
- Melt white chocolate in the microwave for about 1 ½ minutes on ½ (50%) power.2 ounces white chocolate, melted
- Add the sweetened condensed milk, 2 tablespoon melted butter, melted white chocolate, salt, almond extract, food coloring and blend together.10 ounce - can of sweetened condensed milk, 2 tablespoon unsalted butter, melted and cooled, ¼ teaspoon salt, ½ teaspoon almond extract, 2 teaspoon green food coloring
- Add a scoop of ice cream, over the base, to fill the rest of the cupcake liners, dividing evenly amongst all 18. Sprinkle the cupcakes with rainbow sprinkles.rainbow sprinkles
- Tightly cover the muffin tin with saran wrap or place in an airtight container. Freeze cupcakes for 8 hours or overnight to set.
- When ready to serve remove cupcakes from tin.
Garnish (optional)
- Serve immediately with dollops of whipped cream added to the top of the cupcake and additional rainbow sprinkles (optional) and piece of white chocolate.additional rainbow sprinkles, whipped cream, ½ ounce white chocolate baking bar
Notes
- Use a Strong Cupcake Liner. Since these are frozen treats, use sturdy cupcake liners (foil or silicone work best) to ensure easy removal. Paper liners can get soggy when exposed to moisture. I like to use a gold cupcake liner (affiliate link) for a fun dessert on St. Patrick's Day
- Chill Your Equipment for Best Whipping. Before whipping the heavy cream, chill your mixing bowl and beaters in the freezer for 10-15 minutes. This helps the cream whip up faster and achieve stiff peaks.
- Melt White Chocolate Properly. White chocolate can easily seize or burn. Melt it in the microwave at 50% power in 30-second intervals, stirring in between, until smooth. Do not let any moisture come into contact with it. Cool slightly before mixing it into the condensed milk.
- Press the Cookie Base Firmly. Use the back of a spoon or the bottom of a small glass to firmly press down the Oreo crumb mixture. This prevents the base from crumbling when eating.
- Don’t Overmix the Ice Cream Mixture. When folding the sweetened condensed milk and melted chocolate into the whipped cream, gently fold instead of stirring vigorously to keep the mixture light and airy.
- Use Gel Food Coloring for Vibrant Color. Gel food coloring (such as Wilton or Americolor) provides a more intense color without adding excess liquid, which could alter the texture.
- Freeze Properly for Best Texture. Cover the muffin tin with plastic wrap or an airtight container to prevent ice crystals from forming. Freeze for at least 8 hours or overnight for the best results.
- Serve Immediately After Removing from Freezer. No churn ice cream melts faster than store-bought ice cream. Remove the cupcakes from the freezer only when ready to serve to prevent them from becoming too soft. Take them out and serve immediately, as they melt quickly! Oh and there's no rule saying you can't use a spoon once they start to melt :
Cindy Mom the Lunch Lady
I love finding new no churn ice cream recipes. So convenient for a quick special dessert. Thanks for sharing!
Marisa
What a perfect treat for St. Patrick’s day and these would be very much welcomed at my house any day of the week!
Terri Gilson
I know, ice cream is also welcomed at my house anytime too 🙂
nancy
these are super cute and i love the personal sized bites!!
Terri Gilson
Thank you! Yes, I like the portion control aspect too!
Vanessa
Such a fun treat to make the kids for St. Patrick's Day!
Terri Gilson
Thanks!
Bernice Hill
So sweet! I love the idea of individual ice cream cakes, especially with an Oreo crust.
Joss
These are just so cute and so delicious. It's hard to have only 1!