Real Recipes From Real Home Cooks ®

chocolate cupcake ice cream sandwiches

(1 rating)
Recipe by
Bobby (*_*)
Monticello, KY

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!!

(1 rating)
yield 6 serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For chocolate cupcake ice cream sandwiches

  • 6
    purchased or homemade unfrosted chocolate cupcakes
  • 2 to 3 c
    chocolate chip ice cream
  • 1 jar
    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

How To Make chocolate cupcake ice cream sandwiches

  • 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.