York Minis Ice Cream Cupcakes with Peppermint Pattie Fudge Sauce!
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
- 1
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.
5 min - 2
Stir with a whisk until smooth. Let cool to room temperature.
- 3
Line a muffin pan with foil liners.
- 4
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.
- 5
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).
20 min - 6
Top with ½ tablespoon fudge sauce. Freeze 5 minutes.
5 min - 7
Top with 1 ½ tablespoons ice cream and whipped topping to taste.
- 8
Freeze 1 hour or overnight. Serve with additional YORK MINIS fudge sauce.
60 min
Peppermint Patty Fudge Sauce
York Fudge Ice Cream Cupcakes!
Nutrition
Per serving (based on 12 servings)
