Ice Cream Cupcakes
Cupcakes and ice cream all in one! It's easy to fill your favorite cupcakes with your favorite ice cream to make one easy to serve and eat party treat. The method is super easy - and the options for flavor combinations are endless! Use your favorite flavors to make your favorite ice cream cupcake!
Prep Time 30 minutes
Cook Time 15 minutes
Servings 24 cupcakes
- 24 cupcakes baked and cooled (see note for links)
- 1 quart ice cream you'll likely have leftover
- 1/4 cup sprinkles optional
- 8 ounces Cool Whip fresh whipped cream, or your favorite frosting (chocolate or vanilla)
Start with 24 cupcakes that have been baked and completely cooled. You can use your favorite flavor box mix, or your favorite from scratch recipe. (Consider using my chocolate cupcakes or vanilla cupcakes if you want a from scratch cupcake.) Place the cupcakes on a cookie sheet lined with wax paper. Make room for a second cookie sheet lined with wax paper in your freezer.
For sprinkle filled ice cream: scoop half of a 1.5Q container of ice cream into a bowl and let it soften for a few minutes. Stir in 1/4 cup sprinkles, then place the bowl back in the freezer to firm up while you prepare the cupcakes. Otherwise, just have your favorite flavor ice cream in the freezer and ready to go.
To prep the cupcakes: use a pairing knife to cut a large circle (about the size of a half dollar) in the top of the cupcake. Cut down almost to the bottom of the cupcake, then lift out the cut part. You should end up with a cone shaped chunk of cake. Slice the cone off of each of the cupcake pieces. (You need to make the piece of cake smaller, because the cupcake will be filled with ice cream.)
I suggest you prepare all the cupcakes for the ice cream, then place your second cookie sheet in the freezer. Work in batches of 3-4 cupcakes, filling with ice cream, then placing on the cookie sheet that’s in the freezer. That way the ice cream won’t melt out of the cupcakes.
Scoop about 1-2 tablespoons of ice cream into the center of each cupcake. Place the top back on and press gently. Put the cupcake on the cookie sheet in the freezer. Continue until all the cupcakes are filled and in the freezer.
Cover the cupcakes with plastic wrap (leaving them on the cookie sheet) and freeze for at least 4 hours before serving. You can place them (frozen) in a single layer in large
Ziploc bags and freeze for up to 1 month before serving.
When ready to serve, have your frosting or a thawed carton of Cool Whip ready. Remove a cupcake from the freezer, frost as desired, and serve immediately. (For an amazing chocolate frosting recipe try this one or for vanilla, this is my favorite.
Serving: 1cupcake | Calories: 268kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 198mg | Potassium: 96mg | Fiber: 1g | Sugar: 26g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 98mg | Iron: 0.7mg