Ice Cream and Chocolate Chip Cookie Muffins

Ingredients:

• 450 g chocolate chip cookie ice cream, melted
• 1 and 1/4 cups self-raising flour
• 15 chocolate chip cookies with cream filling, such as Oreo
• 2/3 cup powdered sugar

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin with cooking spray. Place 3 tablespoons of melted ice cream in a small bowl.
2. In a medium bowl, mix the remaining ice cream with the flour until smooth. Using a small ice cream scoop (about 2 tablespoons), spoon the batter into each muffin cup. Top each cup with a chocolate chip cookie and cream filling. Spoon the remaining batter over the cookies to cover them. Bake until a toothpick inserted into the center of a muffin comes out clean and the tops are light golden brown, 16 to 18 minutes. Cool completely in the pan.
3. Meanwhile, beat together the powdered sugar and reserved melted ice cream until thick and smooth. Place the remaining 3 cookies in a small zip-lock bag and crush into large pieces.
4. Transfer the muffins to a serving platter. Spread a little frosting on top and sprinkle with crushed cookies.