Ingredients

The following ingredients have 4 Servings
  • 1 litre Chapman's Caramel Praline Ice Cream ((or another flavor))
  • 12 golden Oreos
  • 2 tablespoons unsalted butter (melted)
  • 1 1/2 cups heavy whipping cream (cold)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup caramel sauce

Instruction

  • Set out ice cream to soften slightly.
  • Line one 12 cup muffin pan with sturdy paper liners (foil or parchment are great options, too!).
  • In a food processor (or a freezer bag with a rolling pin), crush Oreos.
  • Combine crushed Oreos and melted butter, and press into prepared muffin cups, dividing evenly between the 12 cups.
  • Fill cups with softened ice cream, dividing evenly between the 12 cups. Press down to ensure there are no gaps.
  • Freeze for 6 hours or until firm.
  • Remove pan from freezer and let warm for 5 minutes before removing cups from pan and setting on a plate. If ice cream is still firm, peel off paper liners and place back on the plate, into the freezer for 1 hour. (If ice cream is too soft to remove the paper liners, place in the freezer on the plate for 1 hour before removing liners).
  • Just before serving, whip cream with an electric mixer on medium-high speed, until soft peaks form.
  • Add sugar and vanilla, and beat on high speed until stiff peaks form.
  • Remove ice cream cups from freezer and garnish with a swirl of whipped cream. Drizzle with caramel sauce if desired and serve.
  • Alternatively, you can top cupcakes and refreeze to serve at a later time. Cupcakes can be stored completely assembled up to 3 months.