Ice Cream Cupcakes
These delightful ice cream cupcakes are the perfect fusion of desserts! Customize them with sprinkles, whipped cream, or a drizzle of chocolate for a fun, crowd-pleasing treat. These are great for special occasions such as Valentine's Day or kid's birthday parties.
Prep Time
45 min
Cook Time
20 min
Total Time
1 hour 10 min
Serves
About 24 cupcakes (depending on mix)
Ingredients
- Baked and cooled cupcakes
- 1 quart ice cream (You will probably have some left over)
- Frosting
- Sprinkles, Hot Fudge, or other Topping (optional)
Preparations
1
Make 24 cupcakes and allow to cool. These can be box or made from scratch.
2
Prepare a cookie sheet topped with stretch-tite.
3
Cut a circle in the top of each cupcake about the size of a half dollar. Cut down deep and dig out a small chunk of cake. We recommend cutting in a cone shape, then removing the pointed part of the cone to make a disc.
4
Put ice cream in the hole and gently place the disc-shaped top back on. After 2-3 cupcakes, place a batch in the freezer so the ice cream doesn’t melt. If you are storing these for longer than 24 hours, we recommend wrapping each cupcake in stretch-tite or freeze-tite.
Tip: To quickly dispense stretch-tite to wrap in bulk, try the Wrap'nSnap Dispenser.
Tip: To quickly dispense stretch-tite to wrap in bulk, try the Wrap'nSnap Dispenser.
5
Frost right before serving.
