Ingredients
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15 chocolate wafers (3/4 cup crushed)
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1 cup chocolate shell ice cream topping, divided
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1 1/2 cups strawberry ice cream, softened
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1 1/2 cups vanilla ice cream, softened
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3/4 cup mixed fresh berries (blueberries, blackberries, raspberries)
Steps
1
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.
2
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.
3
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.
Tips
Swap the strawberry ice cream for other colorful flavors, like pistachio or mint chocolate chip.
