Ice Cream and Chocolate Sandwich Cookie Cupcakes

• cookies280g crème-filled chocolate sandwich g

  plus 8 whole cookies for garnish

• unsalted butter↗60g g

  melted

• double cream↗300ml ml
• condensed milk↗200g g
• double cream↗100ml ml
• powdered sugar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Line eight cavities of a 12‑cup muffin tin with paper liners. Place the cookies in a food processor and crush into fine crumbs, or do it in a bowl using the rolling‑pin end. Measure 215 g of crumbs into a bowl and mix with the melted butter. Distribute the mixture among the paper liners, pressing it lightly into the base.

2. 2

   Pour the cream, condensed milk and the remaining 55 g of crushed cookies into a bowl and whisk until the mixture begins to thicken, about 5 minutes. Spread the mixture evenly over the chocolate cookie bases, then freeze for at least 2 hours or overnight until set. It will keep frozen for up to two days.

3. 3

   Just before serving, prepare the topping. Whisk the cream with the powdered sugar using an electric mixer until it reaches a piping‑bag consistency. Transfer to a pastry bag fitted with a star tip and pipe a swirl of whipped cream over each cupcake. Garnish each cupcake with a whole cookie and any remaining cookie crumbs. Serve immediately.