Ice Cream Cupcakes
You can make these with any variety of ice cream/ cake combinations. I made mine using Yellow Cake mixed with Sprinkles, Cake Batter Ice Cream with Sprinkles, and Whipped Cream Frosting. They were WONDERFUL! I am pretty sure that you can’t go wrong with this combination!
Ingredients
To make the cake part:
yellow cake mix and the ingredients on the box to make cake
cupcake liners
1/4 cup sprinkles to mix with batter optional
Ice Cream:
3 cups of Cake Batter Ice Cream of Choice or make your own using 3 cup of vanilla ice cream mixed with 3 tbsp. of yellow cake mix that has been heat treated tutorial for heat treating and lots of sprinkles
Blue Bell makes a cake batter type ice cream called "Krazy Cookie Dough", Ben and Jerry's has one, or find a recipe to make your own.
For the Whipped Cream Frosting:
1 1/2 cups heavy whipping cream
1 tsp. vanilla
1/2 cup powdered sugar
1 1/2 tsp. Unflavored Gelatin
4 tsp. water
yellow cake mix and the ingredients on the box to make cake
cupcake liners
1/4 cup sprinkles to mix with batter optional
Ice Cream:
3 cups of Cake Batter Ice Cream of Choice or make your own using 3 cup of vanilla ice cream mixed with 3 tbsp. of yellow cake mix that has been heat treated tutorial for heat treating and lots of sprinkles
Blue Bell makes a cake batter type ice cream called "Krazy Cookie Dough", Ben and Jerry's has one, or find a recipe to make your own.
For the Whipped Cream Frosting:
1 1/2 cups heavy whipping cream
1 tsp. vanilla
1/2 cup powdered sugar
1 1/2 tsp. Unflavored Gelatin
4 tsp. water
Instructions
Preheat oven to 350 degrees F. Put cupcake liners into a muffin tin and measure out 1 Tbsp. of batter into each liner- the batter is only meant to fill the bottom. Bake for about 15 minutes or until they bounce back. Do not take the cupcakes out of the pan.
Once cooled leave the liners and cake inside of the muffin tin and put your softened ice cream on top of the cake until it reaches the top of the liners.Freeze in the freezer until the ice cream is hardened (about 2 hours). Right before serving top with the whipped cream frosting and some sprinkles! Enjoy!
To make whipped cream frosting:
For the whipped Cream Frosting: mix the water and gelatin in a large microwave safe bowl. You will want this bowl to be large because the gelatin will foam up in the microwave. Microwave on high for about 20 seconds or until all the gelatin is dissolved. Let the gelatin cool off to a lukewarm temp before adding it to the cream, but don't let it get cold because it will become a gel. Meanwhile with an electric mixer whip the heavy cream, sugar and vanilla on high or until thickened. Add the gelatin to the whipped cream slowly and beat on high until the whipped cream forms stiff peaks.
Once cooled leave the liners and cake inside of the muffin tin and put your softened ice cream on top of the cake until it reaches the top of the liners.Freeze in the freezer until the ice cream is hardened (about 2 hours). Right before serving top with the whipped cream frosting and some sprinkles! Enjoy!
To make whipped cream frosting:
For the whipped Cream Frosting: mix the water and gelatin in a large microwave safe bowl. You will want this bowl to be large because the gelatin will foam up in the microwave. Microwave on high for about 20 seconds or until all the gelatin is dissolved. Let the gelatin cool off to a lukewarm temp before adding it to the cream, but don't let it get cold because it will become a gel. Meanwhile with an electric mixer whip the heavy cream, sugar and vanilla on high or until thickened. Add the gelatin to the whipped cream slowly and beat on high until the whipped cream forms stiff peaks.
Pink Version
