Easy Mini  Ice Cream Cakes

Line a  muffin tin  and fill each liner with 1 tablespoon  of prepared chocolate  cake  batter.

Bake for  14 minutes.

Remove the cupcakes from the muffin tin and freeze for 30 minutes.

Top each cupcake with softened ice cream.

Place the mini ice cream cakes in the freezer  for at least  2 hours. 

Add toppings and dig in!

The perfect  make-ahead dessert for  summer parties!

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