Ice Cream Cupcakes

Amaze your guests with a sweet surprise: ice cream cake!


October 2008 | By Cleone Baradas
Ice Cream Cupcakes
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at a glance

Main Ingredient

Chocolate

Type

Dessert

Preparation Time

00:00:00


Date Published

October 2008

Amaze your guests with a sweet surprise: ice cream cake! The generous swirls of whipped cream and sprinkles of chocolate make this dessert taste and look good.

 

Makes 8 cupcakes  
Prep Time 15 minutes  
Freezing Time 6 hours or overnight



1 pound cake
8 scoops ice cream, any flavor
whipped cream
chocolate chips


1 Line an 8-cup muffin pan with plastic wrap. Cut the pound cake into 16 half-inch-thick circles (following the size of the muffin cup) and 8 long strips, about 3 to 4 inches long (depending on the size of the muffin cup).



2 Set each pound cake circle on the base of each cup, and line the perimeter of each with the pound cake strip.



3 Scoop ice cream into each cup then cover with remaining 8 pound cake circles.



4 Place in the freezer for 4 to 6 hours or overnight.



5 When serving, decorate cupcakes with whipped cream and sprinkle with chocolate chips.



Fruity tip: Instead of chocolate chips, you can use fruit slices like strawberries and cherries or candy sprinkles.







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