Recipe: Ice Cream Cupcakes

This post is sponsored by Turkey Hill Dairy. All opinions are my own.

We are an ice cream household – my husband can kill a quart in one sitting. The thing is – he’s allergic to eggs – so sometimes it’s a challenge to find a GOOD ice cream that he can eat. Thankfully – the search is over!

Turkey Hill All Natural Ice Cream fits the bill perfectly! I decided to make a special treat with Ice Cream Cupcakes! It’s like an ice cream sundae that’s premade – so you can make them up ahead of the party and everybody has their own individual sundaes.

And if you’re wondering where they got a name like Turkey Hill – it came from the ridge where the Dairy is located. The Susquehannock Native Americans called it “Turkey Hill” for it’s reputation as a good hunting ground for turkeys.

Turkey Hill is made with All Natural Ingredients – and you can pronounce them all! What does “All-Natural” mean – it means no artificial colors, no artificial flavoring and no stabilizers. Just real ingredients combined to make delicious ice cream.

They have over 20 flavors from Chocolate Raspberry Triopolitan to Salted Caramel and everything in between. I chose the Triopolitan and the Black Cherry Fudge – which has simple ingredients: milk, cream, sugar, black cherry puree and fudge (and no eggs!).

The cupcakes are easy peasy too – which you know I love! You put cupcake liners in the muffin tin – and put cookies in the bottom. You can crush up sandwich cookies (shown above) or just pop the whole sandwich cookie in the bottom (which worked better for me). Then you put a scoop of softened ice cream on top and top it with whipped cream, sprinkles, etc.

Because the ice cream is All Natural – I made sure the cookies and whipped cream were too!

Turkey Hill is doing a Good Mooed sampling tour around Ohio and they’re bringing their big cows around for you to sample their ice cream and take photos. Be sure to check out the schedule and see if they’re coming to a town near you!

I found the ice cream at some of our local Kroger stores – but if you want to make sure of where to get it – just check out their store locator.

You need to let the cookie/ice cream portion set up in the freezer before you add the toppings. This dessert is also one you put the final touches on right before you serve. It would even be fun to just have a “toppings bar” with toppings in little dishes and everybody gets their cupcake and tops it with whipped cream and whatever else they like!

I went simple – mini chocolate chips, more crushed cookies and a few sprinkles. This little cupcake plate is the perfect display for these and I even got it for $5 in the “dollar” area of the store.

These Ice Cream Cupcakes were a big hit – my husband is always wary of trying things I make – he’s a very simple eater and is always convinced I’m sneaking kale and brussels sprouts into things. This was one he was happy to scarf up!

ice cream, cupcakes, dessert

Yield: 12 cupcakesAuthor: Food Hussy

Ice Cream Cupcakes

Jazz up your dessert with Ice Cream Cupcakes – no bake and they can be done ahead of time with just a few minutes of prep!

prep time: 2 hour and 15 MINScook time: total time: 2 hours and 15 mins

ingredients:

Turkey Hill All Natural Ice Cream – Black Cherry Fudge (or your favorite flavor)
Sandwich cookies
Whipped Cream
Toppings: mini chocolate chips, cookie crumbs, sprinkles, etc

instructions

Leave ice cream out for 15 minutes or so to soften
Place cupcake liners into 12 cup muffin tin
Place one cookie into base of each liner (you can also crush cookies – if you do – use 1.5 to 2 cookies worth of crumbs per liner)
Add one scoop of softened ice cream on top of each cookie
Freeze for a minimum of 2-3 hours, preferably overnight
When ready to serve, remove liner and top with whipped cream & sundae toppings

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