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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.

Carolyn Casner
Source: EatingWell.com, May 2017


Recipe Summary

20 mins
3 hrs 20 mins


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; protein 2.4g 5% DV; carbohydrates 19.2g 6% DV; exchange other carbs 1.5; dietary fiber 1.6g 7% DV; sugars 14.6g; fat 5.4g 8% DV; saturated fat 2.5g 13% DV; cholesterol 12.6mg 4% DV; vitamin a iu 140.9IU 3% DV; folate 7mcg 2% DV; calcium 64.9mg 7% DV; iron 0.5mg 3% DV; magnesium 14.6mg 5% DV; potassium 136.4mg 4% DV; sodium 84.1mg 3% DV; thiaminmg 2% DV; added sugar 3g.


1 Ratings
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