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Candy Cane Ice Cream Cupcakes: A Festive Frozen Treat

Candy Cane Ice Cream Cupcakes

Chocolate wafer crusts, peppermint ice cream, homemade whipped cream, and crushed candy canes come together in individual frozen cupcakes. This no-bake holiday dessert makes 12 festive servings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Chocolate Cookie Crust
  • 9 ounces Chocolate wafer cookies, finely crushed
  • 1/4 cup Unsalted butter, melted
Peppermint Filling
  • 1 quart Peppermint ice cream, slightly softened
  • 1/2 cup Crushed peppermint candies or candy canes
Whipped Cream
  • 1 cup Heavy whipping cream, chilled
  • 2 tablespoons Confectioners’ sugar
  • 1/2 teaspoon Vanilla extract
Garnish
  • 12 miniature candy canes Miniature candy canes

Method
 

Step-by-Step
  1. Line a 12-cup muffin pan with paper cupcake liners. Combine the finely crushed chocolate wafer cookies with the melted butter until every crumb is evenly moistened.
  2. Divide the cookie mixture among the liners, using about 1 1/2 tablespoons per cup. Press the crumbs firmly into compact crusts.
  3. Spoon the slightly softened peppermint ice cream over the crusts, filling each liner nearly to the top. Sprinkle part of the crushed peppermint candy over the ice cream.
  4. Freeze the cupcakes for about 1 hour, or until the ice cream is firm. Beat the chilled heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
  5. Pipe or spoon whipped cream over each frozen cupcake, then sprinkle with the remaining crushed peppermint candy. Freeze for at least 1 additional hour, or until firm, and garnish with miniature candy canes just before serving.

Notes

Soften the peppermint ice cream only until spreadable; runny ice cream can soften the crusts and freeze unevenly. Crush candy canes in a sealed plastic bag with a rolling pin, leaving both fine crumbs and small pieces. For easier release, use paper liners and let the cupcakes stand at room temperature for 5–10 minutes before serving.