York Minis Ice Cream Cupcake with Peppermint Pattie Fudge Sauce!
Servings 12 cupcakes
Made with a york mini, ice cream, and a homemade peppermint fudge sauce these delicious Ice Cream Cupcakes are a super easy no bake dessert!
Ingredients
Peppermint Pattie Fudge Sauce
- ⅓ cup milk or light cream
- ¼ cup brown sugar
- ⅓ cup chocolate chips
- ¼ cup diced Hershey’s® YORK MINIS
York Fudge Ice Cream Cupcakes
- 2 tablespoons butter melted
- 18 chocolate wafer cookies
- ⅓ cup Hershey’s® YORK MINIS
- 3 cups chocolate ice cream softened
- 1 cup Hershey’s® YORK MINIS diced
- whipped topping
Instructions
Peppermint Patty Fudge Sauce
- In a small saucepan bring milk & brown sugar just to a boil. Remove from heat and add Hershey’s® YORK MINIS and chocolate chips. DO NOT STIR. Let sit 5 minutes.
- Stir with a whisk until smooth. Let cool to room temperature.
York Fudge Ice Cream Cupcakes!
- Line a muffin pan with foil liners.
- In a small blender or food processor blend together the chocolate wafer cookies and ⅓ cup Hershey’s® YORK MINIS. Stir in melted butter. Divide evenly over the 12 liners and press flat.
- In a large bowl, fold 1 cup diced Hershey’s® YORK MINIS into the softened ice cream. Place 1 ½ tablespoons of the ice cream in each cup. Freeze 20 minutes (store remaining ice cream in the freezer while you're waiting).
- Top with ½ tablespoon fudge sauce. Freeze 5 minutes. Top with 1 ½ tablespoons ice cream and whipped topping to taste.
- Freeze 1 hour or overnight. Serve with additional YORK MINIS fudge sauce.
Nutrition Information
Serving: 1cupcake, Calories: 392, Carbohydrates: 55g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 207mg, Potassium: 263mg, Fiber: 3g, Sugar: 41g, Vitamin A: 226IU, Vitamin C: 1mg, Calcium: 80mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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