Ice Cream Cupcakes
Posted: | Categories: Recipes | Tags:cakes dessert kid-friendly
Ice Cream Cupcakes
Rated 5.0 stars by 1 users
Category
Sweet Recipes
Author:
Melissa Ben-Ishay
Servings
12
I LOVE a good baking hack—especially one as delicious as this. It’s the perfect summer activity to make with kids, or you can quickly whip them up while they’re at camp for a sweet afternoon surprise. All it takes are a few store-bought ingredients (Oreos, ice cream, your favorite pound cake) for a dessert that is truly out-of-this-world delicious. Decorate the top with hot fudge, icing, or whipped cream, and you have an impressive dessert that easily serves a crowd and doesn’t require turning your oven on. No one will notice if you take one for yourself for quality control!
Ingredients
- 12 Oreo cookies
- 1 pint chocolate ice cream
- 1 loaf pound cake (store-bought is fine)
- Hot fudge
- Rainbow sprinkles
Directions
- Before you start, remove the ice cream from the freezer so it softens.
- Place a cupcake liner in each cup of a 12-cup muffin pan (I use If You Care).
- Add an Oreo to the bottom of each liner.
- Using a small cookie scoop, portion out 1-2 tablespoons of ice cream over each Oreo and smooth into an even layer with an offset spatula.
- Slice the pound cake into ¾” pieces. Use a 1 1/2” diameter biscuit cutter to cut the pound cake into circles. Press the pound cake into the ice cream, so it’s even.
- Scoop another 1-2 tablespoons of ice cream over the pound cake and smooth with an offset spatula.
- Transfer the pan to a freezer and let it set for about 30 minutes.
- Heat up the hot fudge in the microwave until it reaches a spoonable consistency. Spoon about a teaspoon of fudge over the ice cream in each cup. Decorate with rainbow sprinkles and return to the freezer until you’re ready to serve. Store in the freezer in an airtight container for up to one week.
What You'll Need
What You’ll Need
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