Mini Ice Cream Cakes
Mini Ice Cream Cakes are so easy to make & perfect for parties! Just bake up mini chocolate cupcakes, then top them with your favorite ice cream & voila!
Video
Ingredients
- 15.25 oz box chocolate cake mix, prepared according to package directions
- 4 pints ice cream, flavors of your choice - softened at room temperature for 10-15 minutes
Optional Toppings
- whipped cream
- Hershey syrup
- sprinkles
Instructions
- Preheat the oven to 350°F.
- Prepare the boxed chocolate cake mix according to package instructions.
- Add 48 cupcake liners to four (12 count) muffin tins.
- Fill each cupcake liner with 1 tablespoon of cake batter.
- Place the cupcakes in the oven and bake for 14 minutes.
- Remove the cupcakes from the oven and place on a rimmed baking sheet.
- Place in the freezer for 30 minutes.
- Remove the cupcakes from the freezer and top with the softened ice cream.
- Place the mini ice cream cakes on the baking sheet back into the freezer for at least 2 hours.
- Remove from the freezer and add the toppings of your choice before serving.
Notes
- The pints of ice cream can all be the same flavor, or pick 2-4 different flavors, if you'd like!
- Nutritional information provided does not include the optional toppings.
- If you’re not planning to eat the cakes within 24 hours of making them, place them in an airtight container or plastic freezer bag to prevent freezer burn on the ice cream.
- The ice cream cakes will stay good in the freezer in an airtight container or freezer bag for 2 months.
- When making the cupcakes, if you do not have four muffin tins, simply prepare the cupcakes in batches, either 12 at a time with one muffin tin or 24 at a time with two muffin tins.
Nutrition Facts
Calories 125kcal (6%)Carbohydrates 14g (5%)Protein 1g (2%)Fat 6g (9%)Saturated Fat 3g (15%)Cholesterol 15mg (5%)Sodium 139mg (6%)Potassium 31mg (1%)Sugar 10g (11%)Calcium 42mg (4%)Iron 0.3mg (2%)
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