Peppermint Ice Cream Cupcakes

  • Preparation Time
  • Total Time
  • Number of Servings 6-8

Get ready for some Holiday magic. Make these creative, colorful and candy crunchy holiday treats.



  • 1/3 cup
    melted butter
  • 1¼ cup
    chocolate mint wafers, crushed
  • 1 cup
    chocolate fudge topping
  • 3 cups
    Peppermint Stick Ice Cream (217), softened
  • 1 carton (8-oz.)
    whipped topping, partially thawed
  • Additional whipped topping for garnish
  • 6
    peppermint candies, finely crushed


1. Preheat oven to 350°F.

2. Mix wafer crumbs and butter. Line muffin pans with cupcake liners and firmly press mixture on bottom.

3. Bake for 5 minutes. Place pan in freezer to cool.

3. Spread about 1 Tbsp fudge topping evenly over each cooled crust.

4. Combine softened ice cream and whipped topping. Spoon over fudge topping.

5. Freeze for 2-3 hours. Top with extra whipped topping and crushed candies.

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