📋 No Churn Easy Ice Cream Cupcake recipe
These easy white chocolate almond flavored No Churn Easy Ice Cream Cupcakes, 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!
Servings 18 cupcakes
Calories 257kcal
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.
- 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.
- Spoon the filling, 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 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!Â
- Oh and there's no rule saying you can't use a spoon once they start to melt
- 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 Easy 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 | Carbohydrates: 18g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 115mg | Potassium: 117mg | Fiber: 1g | Sugar: 15g | Vitamin A: 662IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg