Start to finish: 25 minutes, plus refreezing
1 pint vanilla ice cream
2 large snickerdoodle cookies, broken into chunks
2 frosted red-velvet cupcakes, cut into chunks
Soften the ice cream by leaving it at room temperature for 15 to 20 minutes, or microwaving it for 15 to 20 seconds. Once the ice cream is soft, scoop the entire pint into a large bowl. Add the snickerdoodles and mix well. Gently stir in the chunks of cupcake.
Transfer the ice cream to a quart-size food storage container. Press plastic wrap directly onto the surface of the ice cream, then place in the freezer until firm, about 1 hour.