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We use nonfat chocolate frozen yogurt and peppermint extract to create a flavorful and light ice cream cupcake with a chocolate cookie crunch that captures the classic mint chocolate chip ice cream combination. Source: EatingWell.com, May 2017

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Generously coat a 12-cup muffin tin with cooking spray.

  • Place cookies in a food processor and process until fine crumbs form. Transfer to a medium bowl and stir in melted butter. Press about 1 tablespoon of the mixture in the bottom of each muffin cup.

  • Combine frozen yogurt and peppermint extract in a medium bowl, stirring until well combined. Fill each muffin cup with a generous 1/4 cup of the mixture. Press a mint leaf on top, if desired. Freeze until firm, at least 3 hours.


Equipment: 12-cup muffin tin

Nutrition Facts

132 calories; 5.4 g total fat; 2.5 g saturated fat; 13 mg cholesterol; 84 mg sodium. 136 mg potassium; 19.2 g carbohydrates; 1.6 g fiber; 15 g sugar; 2.4 g protein; 141 IU vitamin a iu; 7 mcg folate; 65 mg calcium; 15 mg magnesium; 3 g added sugar;


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