Can it really be that we’re over halfway through June already??! How did that happen? Sloooow down, summer! Well, the actual “official” start of summer is today and I’m saying “hello” to my favorite season with these delicious ice cream cups! This recipe may suggest birthday festivities, but no real celebration is required to enjoy them! I made them for a group of friends who came over to my house for a cookout.
The best part about these ice cream cups is that people will generally be very impressed by them even though they’re ridiculously easy and fast to make. The second best part is that they’re small… so you can have five of them. Just saying!
This brilliant idea comes from a great “bloggie” friend of mine, none other than HAYLEY from Domestic Rebel. If you haven’t checked out her blog, make sure you go and do so because she has really innovative and original ideas that you will love. I promise
As you can see from this recipe…and also this recipe, I’m slightly obsessed with Oreos. Now all I need is for the invention of double-stuffed birthday cake Oreos to come about…mmmmm. Have a great weekend!
*Makes about 18*
1 pkg (1.5 QT) cake-batter flavored ice cream, softened (I used Perry’s)
1 tub (8 oz) Cool Whip Free, thawed
About 18 birthday-cake Oreos
Sprinkles, for topping
Line 2 muffin tins with about 18 paper liners. Place an Oreo in the bottom of each liner and set aside.
Transfer the softened ice cream into a large bowl and gently fold the Cool Whip into the ice cream until blended together. Add sprinkles if your ice cream doesn’t already have a lot of color to it (because they are fun!).
Scoop about 2 Tablespoons of ice cream into each ice cream cup (I used my 2 tablespoon cookie scoop) and smooth out the tops to fill the cups. I just used the back of a spoon to do this. Sprinkle the tops with rainbow sprinkles.
Freeze the cups for about 4 hours or overnight, until solid. Peel back the wrappers and eat.