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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


Recipe Summary

3 hrs 20 mins
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

1 cupcake
132 calories; protein 2.4g; carbohydrates 19.2g; dietary fiber 1.6g; sugars 14.6g; fat 5.4g; saturated fat 2.5g; cholesterol 12.6mg; vitamin a iu 140.9IU; folate 7mcg; calcium 64.9mg; iron 0.5mg; magnesium 14.6mg; potassium 136.4mg; sodium 84.1mg; added sugar 3g.

1 other carbohydrate, 1/2 fat, 1/2 starch