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.
Photography by David Hanson │Food Preparation by Cleone Baradas │ Styling by Elaine Lim and Angelo Comsti