Ice Cream Cupcakes – Recipe!

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I made these a few years ago for my moms birthday and they were a HUGE hit. They combine the favorite cupcakes & ice cream and are perfect for any party! They are a little time consuming to make, but very easy to make. Plus they are an easy serve & clean up for any party.

Ingredients:

1 box cake mix (any flavor, any brand)

Frosting (any flavor, any brand)

Ice Cream (any flavor, any brand)

These make a lot of cupcakes. I recommend using the Duncan Hines snack size cake mix or a half batch of your from scratch cake mix unless you need a lot of cupcakes. I used yellow cake mix, slow churned vanilla ice cream, and chocolate frosting.

Directions:

Make cake mix according to the box or per your from scratch recipe. Pre-heat oven per cake directions.

Line muffin pan with cupcake liners.

Add 1 tablespoon of cake mix to each liner. I find that adding more then 1 tbsp ends up with too much cake and no room for ice cream.

Bake for about 8-10 mins. Check frequently since these bake quickly.

Remove from oven once done and allow to cool completely.

Remove ice cream from freezer and let it soften, once cupcakes are cooled.

Once ice cream if softened spoon ice cream over cupcakes. This can get a little messy, but so worth it! You want the ice cream to be level with the liner. Flaten the ice cream with your spoon and make sure it’s level.

Place cupcakes in the freezer for a few hours to harden.

Once cupcakes have hardened it’s time to frost. Use whatever frosting you want and decorate any way you want. Sprinkles and embellishments optional, but they make the cupcakes funner.

Place frosted and decorated cupcakes in freezer until ready to serve.

Eat quickly because these won’t last long.

*These can be made a day or two before a party. Just make sure they are covered tightly.

A good combo for these are Chocolate cake, Mint Chocolate chip ice cream, and chocolate frosting.