Gingersnap Ice Cream Cups Recipe
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5 from 6 votes

Gingersnap Ice Cream Cups

Gingersnap Ice Cream Cups Recipe - Easy 4 Ingredient hand-held edible ice cream serving cups that accentuate any ice cream flavor!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Servings: 12 cups
Calories: 191kcal
Author: Sommer Collier


  • 12 ounces gingersnap cookies, ground (about 2 cups ground)
  • 1/2 cup butter, melted
  • 1 1/2 tablespoons sugar
  • Pinch salt


  • Preheat the oven to 300 degree F. Grind the cookies in a food processor. If you don't have a food processor, place them in a zip bag and roll them with a rolling pin.
  • Mix in the butter, sugar and salt. Spray a muffin tin with non-stick spray. Scoop about 2 tablespoons of the mixture into each cup. Use a small cup to press each scoop of mixture, shaping it into a tiny cup.
  • Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife.


NOTES: This recipe is especially good with vanilla bean, lemon curd, or peach ice cream!


Serving: 1cup | Calories: 191kcal | Carbohydrates: 23g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 209mg | Potassium: 98mg | Fiber: 0g | Sugar: 7g | Vitamin A: 235IU | Calcium: 24mg | Iron: 1.8mg