Mint Moose Tracks Ice Cream Cookie Cups

Calling all Mint Moose Tracks fans to the front… these no-bake Mint Moose Tracks Ice Cream Cookie Cups are for you!

Mint Moose Tracks has a loyal fanbase because it’s cool, fresh and loaded with sweet-and-salty Moose Tracks Fudge, and mint-filled cups. This ice cream cup recipe pays homage to the delicious combination we just can’t stay away from. Plus, you can use your cupcake tin for way more than just cupcakes!

Instructions:

1. Line a 12-cup muffin tin with cupcake liners (any type will work – we found that silicone reusable cupcake liners were the easiest to work with once frozen) and spray liners with cooking spray.

2. Remove Mint Moose Tracks ice cream from the freezer and allow it to soften for a few minutes while you prepare the recipe.

3. Crush chocolate sandwich cookies in a gallon-sized bag with the backside of a spoon or place them in a blender or food processor. The goal is a fine crumb!

4. Then, in a medium bowl, combine crushed cookies and melted butter and stir until completely combined.

5. Press cookie mixture into the cupcake liners.

6. Use an ice cream scoop to fill each cupcake liner with your softened Mint Moose Tracks. Push the ice cream down so there aren’t any gaps. Leave a little room at the top of the cupcake liner for the whipped topping. Freeze for at least an hour.

7. Remove frozen whipped topping from the freezer and allow it to soften for a few minutes.

8. In the meantime, remove the ice cream cups from the freezer, and using a spatula, spread the softened whipped topping over the Mint Moose Tracks-filled cups.

9. Now, you can add the chocolate curls and serve immediately or return to freezer.

10. For the best results, add the chocolate curls right before serving. If chocolate curls are a new concept for you, simply take a bar of chocolate and a peeler and run it along the side of the chocolate! It will make a beautiful topping. We used an Andes mint creme chocolate bar!