from the kitchen of Anne Lee; bakingme.com An ice cream cupcake? Absolutely! Fun and unique, these scrumptious treats include three sources of chocolate for a triple delight!
40 shortbread cookies
1 tbs butter melted
1 c malted milk ball crushed
2 1/2 c chocolate ice cream slightly softened
2/3 c malt milk powder
3/4 c semisweet chocolate chips
1/4 c whipping cream
1/2 c heavy whipping cream
1 to 2 tbs sugar or to taste
Preheat oven to 325°F. Line a standard 12-cup muffin tin with baking liners. Using a food processor, grind cookies into crumbs; stir in melted butter; combine well. Distribute crumb mixture evenly among cups. Press crumbs firmly to form a crust in bottom of each liner. Bake for 7 minutes. Once baked, remove from oven and allow cups to cool. When cups are cooled, sprinkle a layer of crushed malted milk balls over the crusts. Reserve any leftover crushed malted milk balls to garnish the tops of the cups. ICE CREAM
Mix together the ice cream and malt powder until smooth. Pour ice cream into cups until they are ¾ full, then freeze for at least 3 hours. (There may be some ice cream leftover after filling the cups.)
Place chocolate chips in a small bowl. Heat whipping cream to just a boil then pours over chocolate chips. Allow mixture to sit for 2 minutes, then stir until smooth. Allow ganache to cool slightly. Pour ganache over the tops of the frozen cup pies and return the cups to the freezer to allow the ganache to set at least 15 minutes.
Whip cream and sugar until stiff peaks form. Top ice cream cups with whipped cream and the remainder of the crushed malted milk balls. Serve immediately or freeze until ready to serve.
TIP: Mint leaves or maraschino cherries make a nice garnish for this lovely dessert.