Easy Chocolate Cookie Ice Cream Cupcakes

Line eight holes of a standard cupcake tin with paper liners to ensure easy removal.

Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a sealed bag and using a rolling pin. Set aside 215g of the crumbs for the base and 55g for the filling.

In a medium bowl, mix the 215g of cookie crumbs with the melted butter until well combined. Divide the mixture among the paper liners, pressing down firmly with the back of a spoon to create a solid base.

In a large mixing bowl, combine 200ml of the double cream, the condensed milk, and the 55g of reserved cookie crumbs. Whisk with an electric mixer for about 5 minutes until the mixture begins to thicken and hold its shape.

Spoon the cream mixture evenly over the cookie bases. Transfer the tin to the freezer and chill for at least 2 hours, or overnight, until the cupcakes are completely solid.