CHOCOLATE CUPCAKE ICE CREAM SANDWICHES

Bobby Webb

By
@Bobbycountry

I found this recipe several years ago. I been making this for my Grand kids. They LOVE IT.
I have used store made cupcakes, and homemade cupcakes.
I use walnuts, I like walnuts and I think it has a better taste then pecans.
I also used difference ice cream, but the chocolate chip is my favorite. Also Pistachio is good. If used Pistachio, use Pistachio nuts instead of walnuts. GOOOOOD!!


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Comments:

Serves:

6

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

6
purchased or homemade unfrosted chocolate cupcakes
2 to 3 c
chocolate chip ice cream
1 jar(s)
10-oz maraschino cherries, drained and chopped (1/2-cup)
1/3 c
chopped pecans, you can roasted if desired
1/3 c
seedless raspberry jam, or, blackberry jam

Directions Step-By-Step

1
Remove papers, if present, and slice cupcakes in half horizontally. Place cupcakes on a tray or baking sheet lined with waxed paper. Cover with waxed paper; freeze for 1 hour. Line another tray or shallow baking pan with waxed paper. Using a miniature ice cream scoop, place 18 to 24 scoops of ice cream on prepared tray. Cover with waxed paper; freeze for 1 hour.
2
Meanwhile, in a small bowl, combine cherries, pecans, and jam.
3
For each serving, place cupcakes bottom in a dessert dish. top with 2 to 3 scoops of frozen ice cream. Top with cherry mixture, cupcake top, and remaining scoops of ice cream.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids