Skinny Ice cream cupcakes

Skinny Ice cream cupcakes

This summer have you can have your cake, ice cream and eat them too!!!

 

Nothing says summer like a nice refreshing bowl of ice cream and cake, especially during the 4th of July holiday, and we've got the perfect recipe to add a little summer indulgence into your life with none of the guilt. 

 

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Ingredients

 

Crust

  • 1/2 cup graham cracker crumbs
  • 2 tablespoons unsalted butter, melted

Ice Cream

1-2 pints Simple Truth Low Cow Lite Ice Cream (any flavor you chose)

 

Topping Suggestions

  • Whipped Cream
  • Sprinkles
  • Chocolate Syrup

 

Instructions

 

Crust

  • Line 6 slots of a standard 12 slot muffin tin with cupcake liners. Set aside.
  • Melt butter in bowl
  • Stir in graham cracker.
  • Fill each slot with a heaping tablespoon.
  • Press down with the bottom of the tablespoon so an even crust forms.
  • Freeze for 30 minutes

 

  • While crust freezes, place ice cream at room temperature to soften. 
  • After 30 minutes top each crust with 1/4 cup of ice cream. 
  • Place in freezer until firm for 1-3 hours
  • Top with whipped cream, sprinkles and serve!

 

 

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We love these skinny ice cream cup cakes not just for their taste, but also because they provide the perfect portion size that allows you to enjoy your treat without derailing your fitness goals. If you try this recipe, tag us in your photos on Facebook or Instagram and we'll repost your yummy pics!