Levi had a birthday party recently, and wanted ice cream cake. So we decided to do a cupcake version, and it turned out great! Sure, our tiramisu is probably even better; but it’s probably not a good idea to try serving that to a whole group of kids at a birthday party. They just wouldn’t appreciate the hard work. And parents wouldn’t appreciate the alcohol. This is probably a better option.
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There’s going to be a recipe at the end of this post, but here’s a nice little picture showing all the ingredients. If you want to be super fancy, you can make your own cupcake batter from scratch. We aren’t fancy. So we use boxed stuff.
- cake mix
- supplies cake mix requires (eggs, oil, milk, etc.)
- ice cream
- whipped cream
- cupcake liners
Step 1: Make the batter. We aren’t showing you this step. Follow the directions. If you can’t do that part, you should not be making this recipe.
Step 2: Put just a little bit of batter in the bottoms of cupcake tins (already lined with cupcake liners). You’ll see that the amount barely covers the bottom. This is because you want there to be space in the cupcake liners for ice cream AFTER they’ve been baked. Bake them (they’ll need about half the time the box says, because there’s so little batter)
Step 3 is optional: You will have extra batter. If you want to create a second cookie layer, you can make cookies with the leftover batter. Then you can put ice cream on the cupcake, add a cookie, and then put more ice cream in. Wow! But you don’t have to.
Step 4: Add ice cream to the cupcakes. We used mint. It matched our chocolate cupcakes. You’ll see from the picture that the ice cream is a bit melty. You don’t want it to be too hard or it won’t spread into cupcake form.
Here’s a picture showing what it looks like when you double layer.
Step 5: Refreeze. This will take a few hours.
Step 6: Add whipped cream, cherries, and whatever else you want. It will look exactly like this:
Ice Cream Cupcakes
- box cake mix
- ice cream
- whipped cream
- Preheat oven and line cupcake tin with liners.
- Mix cake batter according to directions on box.
- Add just a dollop of batter to the bottom of each liner.
- Bake for half the time recommended on the box.
- Let cool.
- Spoon very soft ice cream on top of cupcakes.
- Put the cupcakes in the freezer for several hours.
- Immediately before serving add whipped cream and cherries.
For the optional layering, put in less ice cream initially. Add cookie. Then add more ice cream to the top. Freeze.