Three Tips for Freezing Ice Cream Desserts
/I know, I know. You put ice cream in the freezer! Duh!
But there is a reason to use my technique for ice cream desserts!
Freeze Ice Cream Desserts in Individual Servings!
Three Reasons to Freeze Ice Cream Desserts in Individual Servings
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My favorite homemade ice cream dessert is Mississippi Mud. Our family version is an Oreo cookie crust, mint chocolate chip ice cream, and fudge topping.
No, I am not THAT old!
My birthday is in the summer, so often this is what I chose instead of a birthday cake. There’s an old photo of me grinning in front of a big pan of Mississippi Mud at my 13th birthday pool party. I’d show you, but you know how old photos are - they are hard to locate!
I like Mississippi Mud so much that I could easily eat a gigantic piece every day!
But a piece the size of a muffin is exactly right.
2. It’s hard to slice frozen solid ice cream desserts!
I’m sure you’ve been at a birthday party and it’s time to serve the ice cream cake. But the ice cream is a big solid block! In order to get it soft enough to slice, the entire thing has to sit on the kitchen counter, getting all runny.
By freezing ice cream desserts in individual muffin cups, you can simply pop them out one at a time, straight from the freezer! Just be sure to spray the muffin pan with cooking spray when preparing your frozen ice cream dessert.
The last serving is just as frozen as the first! How thoughtful you are!
3. Individual frozen desserts are easy to store
You can easily pop out all the individual frozen desserts and store them in a single layer in a Tupperware in your freezer. Then you can use your muffin pan for ANOTHER version of your frozen dessert, perhaps with chocolate ice cream and caramel topping!
I inherited my muffin pans from my grandma, and she probably bought them from a garage sale! If you click the link to buy one, I get a tiny commission. And you get lovely new muffin pans!
How to Freeze Ice Cream Desserts in Individual Servings
The key is freezing in between each layer.
Use any topping you’d like, but Mrs. Richardson’s is the best!
Spray your muffin pan with cooking spray.
Crush Oreos, approximately one row. Thin stuffed Oreos work well.
If you want, toss in 1 tablespoon sugar with the Oreo crumbs. Add 1/4 cup melted butter and mix. Press approximately 1 tablespoon crumbs into each muffin tin with the back of a measuring cup.
Place muffin pan in the freezer for at least 15 minutes. Place the ice cream container on the counter to soften 15 minutes.
Add the ice cream layer. Using two spoons, scoop and press ice cream into each muffin, on top of the crust.
Place muffin pan in the freezer for at least 1 hour to let the ice cream freeze solid. Have the jar of topping on the counter to come to room temperature.
Top with chocolate fudge topping. Freeze at least 1 hour before serving.