1Line a 12 cup muffin pan with liners. Set ice cream out for about 10 mins. so it is easy to scoop.
2Carefully 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.
3Drop 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.
4After 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.