Berry-licious Ice Cream Cupcakes

Berry-licious Ice Cream Cupcakes | My Skinny Sweet Tooth

Next week is officially fall, but with the warmer temps leading up to it, these refreshing lemon ice cream cupcakes are sure to send summer off on the right foot!



Berry-licious Ice Cream Cupcakes | My Skinny Sweet Tooth

I actually have several versions of these ice cream cupcakes comin’ at ya in the next few posts; there are more in my head that I want to get out as well. With only 2 smart points/50-60 calories each, I have room to play and experiment for you all. But of course, I always encourage you to come up with some rad combos yourself! (and let me know what you create!).

There’s a new product that I’m in LOVE with. On my Instagram, you’ll see that I use them a lot. They make the perfect sweet treat and they’re unbelievably good when paired with ice cream. And we all know which low point ice cream I like using. HA! This new love of mine are Cannoli Chips. Right now, they come in 3 flavors: Powdered Sugar, Cinnamon & Sugar, and Cookies & Cream. They can be found at places like Walmart, Target and even Amazon (get 20% off  your order of a case when you use the promo code “MRSKRAY2”).

For this treat, I used the powdered sugar ones. Pair that with Halo Tops lemon cake ice cream and you can see why it’s the perfect summer-send-off!

Here’s a little tip that I use to make no-bake crust: instead of combining the crumbs with butter or oil, I like to use greek yogurt. Same concept but with added protein and slashes the points and calories. Heck. Yes. I also use silicone cupcake liners. It makes devouring these things with ease. They pop right out!

Berry-licious Ice Cream Cupcakes | My Skinny Sweet Tooth

Berry-licious Ice Cream Cupcakes

  • Servings: 8 ice cream cupcakes
  • Print
Berry-licious Ice Cream Cupcakes | My Skinny Sweet Tooth

Author: My Skinny Sweet Tooth
Recipe Yields: 8 cupcakes
Serving Size: 1 cupcake
Smart Points per Serving: 2sp
Macros per Serving: 59 calories
2g Fat, 11 Carbs, 3 Protein

Ingredients:

• 1 pint Lemon Cake Halo Top Ice Cream
• 20 (53g) Powdered Sugar Cannoli Chips
• 1 tbsp greek yogurt
• Fruit of choice

Directions:

• Let ice cream soften on the counter while you continue with the next step.

• In a ziplock bag, crush the cannoli chips until a crumb like texture.

• Add crumbs to a bowl, mix with greek yogurt until evenly combined.

• Press about 1/2 tbsp (8g) of the crumbs into the bottom of each cupcake liner.

• Scoop 4 tbsp (32g) of the softened ice cream on top. Smooth out if necessary.

• Top each cupcake with a piece of fruit.

• Allow them to set/harden in the freezer for an hour.

• Store in an air tight container in the freezer.

• Enjoy!

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