Ice Cream Cupcakes Recipe

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Ice Cream Cupcakes

Kristin Miller


These are so cute and easy to make. You can combine any flavors you want. I've posted strawberry as thats what I made but you can do any flavors you like!

pinch tips: Perfect Pasta Every Time




2 pt
ice cream-i used strawberry
pound cake, store bought or home made
6 tsp
jam-i used strawberry
container or can whipped cream-can make home made if you wish but the can is easiest!

Directions Step-By-Step

Line a 12 cup muffin pan with liners. Set ice cream out for about 10 mins. so it is easy to scoop.
Carefully slice pound cake into 6 slices about 3/4in. thick. Using a glass or round cookie cutter thats the same size as your muffin cups, cut 12 rounds and place in the buttom of cups.
Drop about 1/2tsp. of jam on top of pound cake rounds. Scoop 12 round scoops of ice cream and drop on top of each cake round. The scoops should be peeking over the top of the muffin cups. Place pan in freezer for about 20 mins.
After cupcakes have set, frost with whipped topping. If using the whipped cream in the tub, spoon into a ziplock bag and pipe the cream over the top of the cupcake. Decorated with sprinkles if you wish. Place cupcakes back in freezer for about 45 mins. Before serving, leave out on counter for about 5 mins.

About this Recipe

Course/Dish: Ice Cream & Ices
Other Tags: Quick & Easy, For Kids