ice cream cupcakes

Name: Ice Cream Cupcakes
Ingredients: 2 pint(s) ice cream-i used strawberry; 1 - pound cake, store bought or home made; 6 teaspoon(s) jam-i used strawberry; 1 - container or can whipped cream-can make home made if you wish but the can is easiest!

(1 RATING)

62 Pinches

Kristin Miller

Hampton, IA

Updated on Aug 11, 2011

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!

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Ingredients

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

How To Make ice cream cupcakes

Step 1

Line a 12 cup muffin pan with liners. Set ice cream out for about 10 mins. so it is easy to scoop.

Step 2

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.
Step 3

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.
Step 4

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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