Ice Cream Cupcakes made with Chunky CHIPS AHOY! Cookie Pieces

Ice cream Cakes meet their match with this unique offering - an ice cream cupcake! This new way to enjoy CHIPS AHOY! features a chocolate cupcake "shell", a layer of cake plus ice cream, all combined with Chunky CHIPS AHOY!  Cookie Pieces for a new way to feature novelty ice cream on menus. 



10 servings, 3.5 oz. each

  • Chunky CHIPS AHOY! Ice Cream

  • 8 oz. whole milk
  • 4 oz. heavy cream
  • 3 oz. granulated sugar
  • ¾ oz. dextrose powder
  • ½ oz. nonfat dry milk
  • ½ tsp. ice cream stabilizer
  • 6 oz. Chunky CHIPS AHOY! Cookie Pieces, divided
  • ½ tsp. vanilla extract

  • Cupcakes

  • 8 oz. coating chocolate
  • 2¾ oz. sponge cake
  • 1 oz. simple syrup
  • 19 oz.  (full recipe) Chunky CHIPS AHOY! Ice Cream
  • 5 oz. Chunky CHIPS AHOY! Cookie Pieces, divided
  • 2½ oz. whipped cream
  • 2 oz. chocolate sauce

Nutrition per serving

Calories280 Total fat17 gSaturated fat11 gTrans fat0 gCholesterol20 mgSodium130 mgCarbohydrate53 gDietary fiber0 gTotal Sugars41 gAdded sugars36 gProtein4 gVitamin A6 %DVVitamin C0 %DVVitamin D0 %DVCalcium6 %DVIron10 %DVPotassium4 %DV
For Chunky CHIPS AHOY! Ice Cream:  

Combine all ingredients except vanilla and 3 oz. Chunky CHIPS AHOY! Cookie Pieces in heavy medium sauce pan. Heat on medium heat until mixture reaches 185ºF. Remove from heat. Stir in Cookie Pieces. Let mixture stand at room temperature 30 min. Strain into a bowl, pressing out as much liquid as possible. Discard solids.

Blend milk mixture, in small batches, in blender 30 seconds. Pour into medium bowl. Repeat with all of liquid. Place bowl over ice water bath until mixture is cold. Stir in vanilla. Refrigerate overnight.

Freeze mixture in ice cream maker according to manufacturer's directions. When firm, stir in remaining 3 oz. Chunky CHIPS AHOY! Cookie Pieces. Keep frozen until ready to use.

For Cupcakes:  

Prepare standard size fluted silicone muffin liners by brushing several times with melted coating chocolate, using up all the coating.  Set aside.

Cut sponge cake into 1/2-inch thick slices, then subcut into ten 1-3/4-inch round circles. Place one sponge cake round in each chocolate shell. Soak cake with simple syrup.

Place one #16 scoop of the Chunky CHIPS AHOY! Ice Cream on top of each soaked cake. Place some of the cookie pieces around the rim of the muffin liner, gently pushing into the ice cream. Place in freeze until firm.

When ready to serve, top each cupcake with whipped cream, drizzle with some of the chocolate sauce and sprinkle with some of the remaining cookie pieces.


Prepare using purchased OREO Mint Ice Cream.

© Mondelēz International group