Joy the Baker

Ice Cream Cupcakes

May 23, 2008

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

Print this Recipe!

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!


97 Comments Add A Comment

  • That’s a very nice way to serve ice cream and its like two desserts in one! Also happy birthday!

  • Happy Birthday fellow Gemini! I knew there was a reason I liked you! ;-)

  • Yumm I love ice cream and I love cupcakes so this is the perfect little dessert!!

  • happy birthday and memorial day! wish i could come to your party and have a couple of these–you used mint chip, too and that is my absolute favorite! hope you get lots of presents!

  • These are sure to be a crowd pleaser and I can’t wait to try them out! I especially love the mini size — that way I can have more and not feel as guilty about it. Gotta love that!

    Happy Birthday!! (It’s my mom’s birthday this weekend as well!)

  • Love the layered appeal and the taste combo. Great stuff.

  • Those cupcakes would never make it to the party if I had them at my house! Happy Birthday!

  • These cupcakes look awesome. I’m definitely making some of these to start the summer right. Thank you for being such a generous birthday girl and sharing this recipe; most of the time, the birthday person receives, not give. I’m thankful that this isn’t the case here. Happy Birthday!

  • Happy birthday weekend! You deserve a cupcake! Shall I send you some?

  • Those look really good! I’ll have to try those!

  • ADORABLE! Seriously, this is going to be like the best party favor ever this summer. I especially enjoy the chocolate ganache topping with the sprinkles. Eating something like this makes you feel like a kid all over again. Have a great birthday and a fantastic holiday weekend :)

  • Yum!! Then again, put chocolate and mint together for me in anything and you have a winner. I bet these would work really well with a brownie base as well. I really like the idea of the mini-muffin size for just the right treat on a hot day. These are on my list to make! Hope you have an amazing birthday!

  • Happy Birthday Allison! I’m so glad you like the raspberry almond cupcakes! They’re definitely a winner!
    Enjoy your weekend!

  • It’s my birthday weekend too! =) Happy birthday! Oh, and those almond raspberry cupcakes were killer & so easy to make. I made 2 dozen just for the heck of it and sent my hubby off with them to work. Thanks!

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