Two dessert favorites in one! These chilled ice cream treats take the shape of cupcakes and get topped with chocolate and fresh berries.
15 chocolate wafers (3/4 cup crushed)
1 cup chocolate shell ice cream topping, divided
1 1/2 cups strawberry ice cream, softened
1 1/2 cups vanilla ice cream, softened
3/4 cup mixed fresh berries (blueberries, blackberries, raspberries)
Line a 12-cup muffin pan with paper liners. In a food processor, pulse the wafers until fine crumbs form. Transfer to a medium bowl and mix with ¼ cup of the chocolate shell topping. Set aside.
Divide the strawberry ice cream among lined muffin cups, pressing into even layer. Working quickly, spoon chocolate wafer mixture over ice cream in even layer. Freeze 1 hour.
Divide the vanilla ice cream among muffin cups, pressing into even layer. Freeze 1 hour. Top each with 1 tbsp remaining chocolate shell topping and garnish tops with berries. Freeze until set. Serve immediately or keep in freezer up to 3 days.
Swap the strawberry ice cream for other colorful flavors, like pistachio or mint chocolate chip.