Muffin Tin Ice Cream Pies recipe
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Ingredients
- 1 ¼ cups graham cracker crumbs ½ cup confectioners' sugar ⅓ cup melted butter ¼ cup unsweetened cocoa powder ½ gallon vanilla ice cream, or as needed, slightly softened 2 cups frozen whipped topping, thawed, or as needed
Nutrition Info
- 323.3 caloriescarbohydrate: 36.6 gcholesterol: 52.3 mgfat: 19.1 gfiber: 1.5 gprotein: 4.2 gsaturatedFat: 12.2 gservingSize: -sodium: 163.2 mgsugar: 29.4 gtransFat: : -unsaturatedFat: : -
Directions Muffin Tin Ice Cream Pies
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Mix graham cracker crumbs, confectioners' sugar, butter, and cocoa powder together in a bowl, divide between 12 muffin cups and press into the bottoms to form an even crust in each.
Bake in preheated oven until golden brown, about 10 minutes. Move to a cooling rack to cool completely.
Scoop enough ice cream atop the cooled crusts to fill the muffin cups 3/4-full. Top each with whipped topping to fill completely.
Put muffin cups in the freezer until the ice cream and whipped topping are firm, about 4 hours.
When ready to serve, dip each muffin cup into a bowl of warm water for about 5 seconds and turn onto a plate.