📋 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!
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.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
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 :
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
