So last week when we had 3 snow days in a row, the kids and I got a little bored. And boredom is great fuel for creativity! We decided to do a little baking, but we also wanted to pay tribute to the freezing temps outside, so we knew we wanted to use ice cream. As we were digging around in the pantry for inspiration, we found some of our beautiful Reynolds Baking Cups, and an idea came to me: let’s make ice cream cakes in baking cups! And so, friends, I present to you, ice cream cupcakes!
Why not let cake and ice cream join forces for your next birthday party, or for any upcoming celebration (like Valentine’s Day!). They make for a tasty hand-held treat. And they are easy (if I can do you, you can do it!).
Ingredients:
- Cake mix of choice, mixed according to package directions
- Reynolds Stay-Brite Baking Cups
- Ice cream of choice
- Whip cream
- Sprinkles, or other topping of choice (we love chocolate shavings)
Preheat your oven according to the package directions for your cake mix. Line your muffin tin with Reynolds Baking Cups, and add 1 Tbsp of the combined mix to each baking cup. Bake for 10 minutes and then remove from the oven to cool completely.
Once your cupcakes have cooled completely, add a scoop of ice cream to each baking cup. Be sure to pat it down a bit to ensure that theice cream is taking up all the remaining space inside the baking cup. Then return the ice cream cupcakes to the freezer until you are ready to serve.
Just before serving, add whip cream and the toppings of your choice. Enjoy immediately!
Affiliate links may be included at no cost to you. As always, all thoughts and opinions are my own.
Affiliate links may be included at no cost to you. As always, all thoughts and opinions are my own.
Oh these look so good! We used to have a place around here that made 1/2 cake and 1/2 ice cream…and we loved them. They went out of business last year 🙁 We really miss them! I cannot wait to try these!
How cute and easy–going to let my daughter make these for my mom’s birthday this Saturday. Thanks for sharing the simple stuff 🙂
Oh yay! They are so cute and easy! I’d recommend making the cake part of it Friday evening, and then adding the ice cream layer Saturday morning. By Saturday afternoon, they should be nice and firm and ready for whip cream and sprinkles! 🙂
Tips noted–thanks!