No Churn Ice Cream Cupcake Recipe

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.

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!

🍨 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:

• whipping cream/heavy cream
• condensed milk
• butter
• salt
• flavoring (I use white chocolate and almond)
• sprinkles

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 quantities

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!

🔪Instructions

How to make frozen ice cream cupcakes

NOTE: This recipe requires 8 hours freezing time

Base

1. Mix the baking crumbs and 4 tablespoon melted butter together.
2. Press into muffin cups, dividing evenly by all 18.

Filling

3. Chill a large bowl and beaters (from electric mixer) in the freezer for about 10 minutes.
4. Add whipping cream to chilled bowl and beat to stiff peaks.
5. Melt white chocolate in the microwave for about 1 ½ minutes on ½ (50%) power.
6. Add the sweetened condensed milk, 2 tablespoon melted butter, melted white chocolate, salt, almond extract, food coloring and blend together.

7. Spoon the filling, over the base, to fill the rest of the cupcake liners, dividing evenly amongst all.

7. Sprinkle the cupcakes with rainbow sprinkles.

8. Tightly cover the muffin tin with plastic wrap or place in an airtight container. Freeze cupcakes for 8 hours or overnight to set.
9. When ready to serve remove cupcakes from cupcake pan.

Garnish (optional)

10. 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 blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

🍽Equipment

For these frozen white chocolate cupcakes, you'll need muffin pans/cupcake pans and cupcake liners, (affiliate links) as well as a mixing bowl and an electric hand mixer. You'll need a piping bag to pipe on the whipped cream.

📖 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!

💭 Top tips

• I like to use a gold cupcake liner (affiliate link) for a fun dessert on St. Patrick's Day. But whatever style you use for your occasion, just make sure it's a strong liner so the cupcakes come out easily. Silicone liners also work well.
• 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

🌡️Storage

Store these delicious frozen treats in an airtight container in the freezer for up to 3 months.

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)!

📋 No Churn Ice Cream Cupcake Recipe

These easy white chocolate almond flavored No Churn Ice Cream Cupcake Recipe, with an Oreo cookie crust, don't require an ice cream maker and are simple to make with condensed milk and whipping cream. The green food coloring makes them perfect for St. Patrick's Day, but they are ideal for any occasion!

5 from 5 votes

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Course: Dessert, Snack

Cuisine: American, Canadian

Keyword: almond, ice cream cupcakes, St. Patrick's Day, white chocolate

Special Diet: Vegetarian

Servings: 18 cupcakes

Calories: 257kcal

Author: Terri Gilson

Prep Time: 20 minutes minutes

freezing time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Cook ModePrevent your screen from going dark

Equipment

electric hand mixer

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

US Customary - Metric

Instructions

• *NOTE: This recipe requires 8 hours freezing time

Base

• Mix the baking crumbs and 4 tablespoon melted butter together.
• 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.
• 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.
  
• 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.
  
• 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)

Notes

📖 Variations

Although I colored these no churn 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, birthdays etc..)

💭 Top tips

• I like to use a gold cupcake liner (affiliate link) for St. Patrick's Day. But whatever style you use for your occasion, just make sure it's a strong liner so the cupcakes come out easily. Silicone liners also work well.
• 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

 

💭 Leftover Condensed Milk

• If you can only find a 14 oz can of condensed milk, you'll have a little leftover. You may want to try my Easy & Healthy Butter Chicken.
• You can also freeze it! Condensed milk should be frozen in an airtight container and will not actually freeze solid because of the sugar content. You can thaw frozen condensed milk overnight in the refrigerator. And it can be frozen for up to three months without any noticeable flavor or texture changes, as long as the container is tightly sealed. Whisk the milk if there is any separation, and note that thawed condensed milk should not be re-frozen.

 

 

 

Nutrition Facts

📋 No Churn Ice Cream Cupcake Recipe

Amount Per Serving

Calories 257 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 63mg21%

Sodium 115mg5%

Potassium 117mg3%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 15g17%

Protein 3g6%

Vitamin A 662IU13%

Vitamin C 1mg1%

Calcium 92mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 257kcal (13%) | Carbohydrates: 18g (6%) | Protein: 3g (6%) | Fat: 20g (31%) | Saturated Fat: 12g (75%) | Trans Fat: 1g | Cholesterol: 63mg (21%) | Sodium: 115mg (5%) | Potassium: 117mg (3%) | Fiber: 1g (4%) | Sugar: 15g (17%) | Vitamin A: 662IU (13%) | Vitamin C: 1mg (1%) | Calcium: 92mg (9%) | Iron: 1mg (6%)

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