Skip store-bought giant tubs of ice cream this summer and make a bunch of these frozen fruit cups to have on hand. Perfectly portioned and easy to make, these are a healthier option for when you just need something as a quick break from the heat.
- Servings: 12 fruit cups
- Prep Time: 15 minutes
- Chill Time: 2 hours
- 1 (8-ounce) container frozen whipped topping, thawed
- 2 cups frozen raspberries
- 1 cup vanilla ice cream
- Combine the whipped topping, raspberries, and ice cream in a blender and blend on medium until smooth.
- Pour into mini cupcake tins, lined with paper liners, and place in the freezer for 2 hours. Remove from the freezer and serve.