Ice Cream Cupcakes
Written by joythebaker on May 23, 2008 – 5:12 pm -
I absolutely LOVE Memorial Day weekend. It’s like all the good things in the world come together in one weekend. I look forward to this three day weekend at the start of May. Not only is it my birthday weekend, but it’s also the unofficial start of summer, the start of outdoor grilling and parties with friends, and just all around good times.
If I had a lake anywhere near me, I’d be down at the lake all the time, just so I could say, “I’m going down to the lake!” That feels like an ultra summer thing to say. Lake or no lake, I feel a beautiful summer coming on.
And as if I couldn’t get more excited, I’ve discovered I can make ice cream cupcakes! These little gems are really easy to throw together and you can make them with any flavor combination you can imagine. The only slight downside is that they melt (as ice cream tends to do) when they’re not in the freezer. Melting won’t be too much of an issue because these don’t tend to stick around long. I’ve already eaten 5, and the party isn’t until Sunday.
How to Assemble Ice Cream Cupcakes
Start with cupcakes. I made mine mini cupcakes in a tiny muffin pan, making 2 bite ice cream cupcakes. You can use a regular sized cupcake pan if you like! You’ll just have bigger treats.
Make any sort of cupcake batter you like. I used cake mix (gasp!) because… I just did. Spray the muffin tins with nonstick spray. Fill the muffin tins only half as full as you normally would. For the mini muffin tins, this means using a little less than a teaspoon of batter. For the regular muffin tins, this means using about 1 Tablespoon of batter. Bake cupcakes at 350 degrees F and check them after 8 minutes.
Remove the cupcakes from the oven, let cool in their tins for 15 minutes. Loosen the cupcakes by running a knife along the edges of the muffin cups. Make sure that none of the cupcakes stick to the pan, but keep the cupcakes in the cupcake pan, cover with plastic wrap and put in the freezer for 3 hours, or overnight is best.
Remove the cupcakes from the freezer when you’re ready to use them. If some of the cupcakes have domed up while cooking, remove them from their cup and use a small serrated knife to even out the top of the cupcake. Ideally, you’d like to have 1/2-inch little cupcake bottoms.
Remove the ice cream from the freezer to let soften before filling cupcake tins. Leave on the counter for 10minutes or defrost in the microwave. When ice cream is softened, use a quick hand to spoon and flatten ice cream on top of the cake. It’s a little messy, but don’t worry about that. When all of the cakes are topped with ice cream, return to the freezer to harden. I left my ice cream cupcakes in the freezer over night, but give them at least 4 hours.
Be creative and top your cupcakes with anything you like. Whipped cream, chocolate ganache or caramel would be lovely.
To remove the ice cream cupcakes from their tins, warm a small sharp knife under hot running water. Run the warm knife along the edges of the ice cream cupcake until it’s easily lifted out of it’s tin. This isn’t too hard a process, mine practically jumped out. Place the cupcakes on a plate and return to the freezer for 15 minutes.
Remove from freezer and apply whatever topping and decoration suits your fancy. I chose chocolate ganache and colored jimmies. Apply the topping and decoration quickly and return to freezer on the dish you’d like to serve them on. When ready to serve, remove from freezer and eat promptly!
Update: If you’d like to make ice cream cupcakes in cupcake liners, I wrote another tutorial. Here it is!
Tags: chocolate chip, Cupcakes, how to make ice cream cupcakes, ice cream, ice cream cupcakes, mint, yummy
Posted in Cupcakes, Frozen, Holiday, Recipes | 71 Comments »
Those were so good it nearly makes me cry. I’m just glad I made them for a crowd because otherwise I think I’d have eaten the whole darn thing within hours!
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I’m Haley, Key Ingredient’s Chief Blogger. We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks
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they look so YUMMY! I’m definitely going to make some this weekend!
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What a great combination! I just bakjed the cupcakes and cut a slab of ice cream to go by its side!..heheh
yum! i made these for my brother (who showed me your blog, incidentally!) when he came home from college using a chocolate cake mix, cookies and cream ice cream, and your chocolate ganache. we loved them!
Hi Joy,
Your mom mentioned that you were nominated for some Internet award, and we think she said it was mentioned on your website, but can’t find it. Can you tell us it was, since we have Oscar on the brain today. Great website.
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These look SO yum! I do hope you will enter our roundup during the month of may…http://scoopalicious.blogspot.com/2009/05/cupcake-projectscoopalicious-ice-cream.html
We’d love to see a stunning creation of yours up there!
[...] (image and recipe from Joy the Baker) [...]
Oh my god. This looks too amazing, really.
My husband’s birthday is next weekend. He is totally getting these as his “birthday cake.” Last year I made an ice cream cake but THIS eliminates so much of the serving fuss. I.LOVE.IT.
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omg! the icecream cupcakes ARE amazing!! im making them again tonight for my husbands family i hope they LoVe them (: lol.
well thank you so much for the recipes!! this is great for summer and i will use them all the time
THaanks,,
ALiCiA ALliSoN
Got quick ? .what kind of cake mix did u use? Homemade or by box? Didn’t the cupcakes freeze when you left the in the freezer? How did they not get hard?
These look amazing. What a great idea! I would love to try this with brownie instead of cake & raspberry ice cream…yum.
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