Ice Cream "Cupcakes"

I’m still riding out the nasty Chicago winter. Since it’s icy and rainy and just plain gross out, I spent the majority of my Sunday inside cooking. It was long overdue! One of my concoctions was inspired by a recent post on www.thepioneerwoman.com. She made these cute little individual ice cream bites that are chilled in the freezer in cupcake pans. I love that the freezer is now stocked with tons and tons of ice cream. Who needs space for actual food?

Ingredients:

For the crust:
1 sleeve honey graham crackers
2 tablespoons butter, melted

For the filling:
2 of your favorite pints of ice cream
1 king-size Hersey (with almonds) bar, chopped

To assemble:

Allow your ice cream to soften on your counter until you can easily remove it from the carton.

Line a cupcake pan with 18 paper liners.

Place the graham crackers in a ziplock bag. Make sure the ziplock is completely closed and then bash the heck outta the graham crackers with a rolling pin (really, when it comes down to it, anything will do for the bashing). Drizzle the melted butter over the graham cracker crumbs and mix it well.

Using a tablespoon measuring spoon, scoop out a heaping tablespoon of the graham cracker crumbs into each liner. Press the crumbs firmly to the bottom of the liners to form a crust. Set these aside.

In a large mixing bowl, dumb your ice cream and your chopped Hersey bar pieces. (I did this step twice because I used two different ice cream flavors). Mix up the ice cream and chocolate with a large spoon. Pour the ice cream mixture on top of each crust. Place the cupcake pan(s) in the freezer until the ice cream is completely firm. Once you’ve reached this consistency, you can remove the liners from the pans and store them in the freezer in ziplock bags.