Indulge in these incredibly simple and delightful white chocolate almond-flavored No-Churn Ice Cream Cupcakes, complete with a rich Oreo crust. This recipe simplifies dessert making by requiring absolutely no ice cream maker, relying instead on a magical blend of condensed milk and whipping cream. While their vibrant green hue makes them an irresistible treat for St. Patrick’s Day, you can easily customize the food coloring to suit any celebration or mood, making them truly versatile for any event.

Ice cream cupcakes are a consistent favorite in my household, especially with the kids. We often opt for them at birthday parties and other festive gatherings due to their universally loved appeal and the convenient portion control they offer. However, if you’re seeking a dessert that is not only effortless but also promises a fresher, more delicious outcome, making them from scratch at home is the way to go. It’s far more economical and guarantees a dessert that tastes homemade and special – perfect for those warm summer parties or any time you crave a frozen delight!

🍨 Essential Ice Cream Cupcake Ingredients

My family and I share a huge love for frozen desserts all year round – who says ice cream is exclusively for summer? This no-churn ice cream recipe is absolutely ideal because it eliminates the need for an expensive ice cream maker. You also won’t need ice cream cones, as these delightful treats are served in convenient cupcake liners. The simplicity of this recipe is truly what makes it shine!

For these easy no-churn ice cream cupcakes, you’ll need just a few key components:

• Oreo Baking Crumbs: These form the perfect chocolatey base for our cupcakes. While Oreo baking crumbs can sometimes be hard to find (and may even be discontinued in certain areas), any store-bought chocolate baking crumbs will work wonderfully. Alternatively, you can easily crush whole Oreo cookies yourself – simply place them in a zip-top bag and crush with a rolling pin or pulse them in a food processor until fine.
• Whipping Cream / Heavy Cream: The secret to truly rich and airy no-churn ice cream! Ensure you use a whipping cream with a fat content of 33-36%. This high fat content is crucial for achieving stable stiff peaks, which are essential for the creamy texture of the ice cream.
• Butter: I always opt for unsalted butter in my recipes. This allows for precise control over the salt levels, as the salt content in salted butter can vary significantly between brands. Melted butter binds the cookie crust together perfectly.
• Sweetened Condensed Milk: This is the magic ingredient that makes no-churn ice cream possible. It provides the necessary sweetness and creamy consistency without the need for an ice cream maker, as its sugar content helps prevent large ice crystals from forming.
• White Chocolate: For that delightful white chocolate almond flavor. It’s important to use white chocolate baking squares or bars, not chocolate chips, as baking chocolate melts smoother and incorporates better into the mixture.
• Almond Extract: This gives our ice cream its distinct and delicious almond flavor, perfectly complementing the white chocolate.
• Salt: A tiny pinch of salt enhances all the other flavors, balancing the sweetness and bringing out the richness of the chocolate and almond.
• Green Food Coloring: If you’re aiming for a vibrant, deep green color, especially for St. Patrick’s Day, I highly recommend using gel food coloring (brands like Americolor or Wilton Kelly Green are excellent choices). Gel food coloring provides a much more intense color with less liquid, preventing any alteration to the ice cream’s texture.

One important thing to note about no-churn ice cream is that it tends to melt a bit faster than commercially produced ice cream. Therefore, you’ll want to plan to serve and enjoy these delicious cupcakes relatively quickly once they’re out of the freezer. But that shouldn’t be a problem, right? They’re too delicious to last long anyway! 😉

*See the comprehensive recipe card below for the full list of ingredients and precise quantities.

📖 Creative Variations & Substitutions

The beauty of these no-churn ice cream cupcakes lies in their incredible adaptability. You can easily customize them to match any theme, flavor preference, or celebratory occasion!

• Color Customization: While we’ve highlighted these easy ice cream cupcakes in festive green, the possibilities are endless. Simply swap out the green food coloring for any other shade! Think pastel pink or blue for a baby shower, romantic red for Valentine’s Day, vibrant yellow for a summer party, or classic rainbow colors for a birthday celebration. The visual appeal is entirely up to you.
• Flavor Exploration: This recipe features a delightful white chocolate and almond profile, but don’t stop there! Consider other extracts like peppermint for a holiday treat, vanilla for a classic taste, coconut for a tropical twist, or even a hint of coffee extract. You could also swirl in fruit purees, caramel, or chocolate sauce before freezing for added depth. The flavor combinations are truly limitless!
• Topping Creativity: Elevate your cupcakes with a variety of toppings. Instead of traditional whipped cream, try a dollop of Cool Whip for a lighter option. Add a colorful maraschino cherry on top, a sprinkle of chocolate shavings, mini chocolate chips, crushed nuts, or different types of sprinkles to match your color scheme. A drizzle of fudge or caramel sauce would also be divine!
• Crust Alternatives: Beyond Oreo crumbs, feel free to experiment with other cookie crusts. Graham cracker crumbs create a classic cheesecake-like base, vanilla wafer crumbs offer a milder flavor, or even crushed pretzels for a salty-sweet contrast.

👪 Yield & Serving Information

This recipe for no-churn ice cream cupcakes yields a generous batch of 18 perfectly portioned cupcakes. Each one is just the right size for a delightful treat. If you need to adjust the quantity, you can easily half, double, or even triple the recipe. Simply click on the serving number in the recipe card below and select your desired number of servings; the ingredient quantities will automatically adjust to make your preparation seamless.

Top Recipe Tips for Perfect No-Churn Ice Cream Cupcakes

To ensure your no-churn ice cream cupcakes turn out perfectly every time, keep these valuable tips in mind:

• Opt for Strong Cupcake Liners: Since these are frozen treats, durability is key. Use sturdy cupcake liners, such as foil or silicone varieties, as they provide better support and make for effortless removal once frozen. Flimsy paper liners can become soggy and tear when exposed to the moisture from the ice cream. For a festive touch on St. Patrick’s Day, I particularly like using a gold cupcake liner (affiliate link).
• Chill Your Equipment for Optimal Whipping: This is a game-changer for achieving light, airy whipped cream. Before you start whipping your heavy cream, place your mixing bowl and the beaters from your electric mixer in the freezer for 10-15 minutes. Cold equipment helps the cream whip up much faster and attain those desirable stiff peaks that contribute to the smooth texture of your no-churn ice cream.
• Master the Art of Melting White Chocolate: White chocolate can be temperamental and is prone to seizing or burning if not handled correctly. To avoid this, melt it gently in the microwave at 50% power. Heat in short 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely smooth. Crucially, prevent any moisture from coming into contact with the chocolate, as this can cause it to seize. Allow the melted white chocolate to cool slightly before incorporating it into the condensed milk mixture.
• Firmly Press the Cookie Base: A well-compacted crust is essential for structural integrity. Use the back of a spoon or the bottom of a small, flat-bottomed glass to firmly press down the Oreo crumb mixture into each cupcake liner. This firm pressing ensures the base holds together beautifully and doesn’t crumble when you bite into your delicious treat.
• Avoid Overmixing the Ice Cream Mixture: Once your sweetened condensed milk and melted chocolate are ready, it’s time to combine them with the whipped cream. When folding these components together, do so gently. Vigorous stirring can deflate the air pockets in the whipped cream, resulting in a denser, less airy ice cream texture. Use a soft, folding motion with a spatula to keep the mixture light and fluffy.
• Choose Gel Food Coloring for Vibrant Hues: For the most intense and professional-looking colors, especially if you’re aiming for a rich green for St. Patrick’s Day, opt for gel food coloring. Brands like Wilton or Americolor offer highly concentrated gel colors that deliver a vibrant shade without adding excess liquid, which could potentially impact the ice cream’s delicate texture.
• Ensure Proper Freezing for Ideal Texture: To prevent the formation of icy crystals and achieve the creamiest texture, it’s vital to cover your muffin tin properly before freezing. Use plastic wrap, pressing it directly onto the surface of the cupcakes, or place them in an airtight container. Freeze for at least 8 hours, or preferably overnight, to allow the ice cream to fully set and solidify.
• Serve Immediately from the Freezer: Remember that no-churn ice cream typically melts faster than its store-bought counterparts. For the best enjoyment, remove the cupcakes from the freezer only when you are ready to serve them. Take them out and serve *immediately* to prevent them from becoming too soft. And don’t worry – if they start to melt a little, there’s absolutely no rule against grabbing a spoon and savoring every last drop!

🌡️Storage Guidelines

To keep these delightful frozen treats fresh and delicious, store them in an airtight container in your freezer. When properly stored, they will maintain their quality for up to 3 months, allowing you to enjoy them whenever a craving strikes!

❔ Frequently Asked Questions About This Recipe

Did your family ❤️ this recipe? Did you know that commenting and ⭐ rating recipes is one of the best ways to support your favorite recipe creators? If you LOVED this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings!