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Classic Milkshake flavored Ice Cream Cupcakes

Classic Milkshake flavored Ice Cream Cupcakes

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Classic Milkshake Ice Cream Cupcakes

 Variety is the spice of life… unless you are me and you go into a restaurant and spend WAY too long looking through all the menu items only to get the same thing that you did the last time you were there!   Can anyone else relate to this?  My recent exception to this was at a Steak and Shake (50’s style diner)  and I ordered a banana milkshake.  It was fabulous, but wasn’t something I would have usually ordered.  That milkshake made me wonder if I could make my own version Ice Cream Cupcakes style.

These {Classic Milkshake} Ice Cream Cupcakes have all the classic flavors.  You can have one a day if you like and try them all!  Or do like I did and share them among your family.   Either way… these yummy flavors are sure to please everyone!

Classic Milkshake Ice Cream Cupcakes 1

They are so pretty too!  Make these for any occasion, but especially make them for a party!   There is no cutting cake or scooping ice cream when it comes time to serve.  Just take these from the freezer and top them with whipped cream… then enjoy!

Classic Milkshake Ice Cream Cupcakes 2

Yummy!!!   My daughter is eating one here with her hands, but I highly suggest eating with a spoon or fork on a plate for these (unless you like it messy)!  😉

Which one would you like to try?

Classic Milkshake flavored Ice Cream Cupcakes

Milkshake flavors meet ice cream cupcakes! This fun treat combines 3 in one.
Prep Time30 mins
Cook Time30 mins
Time in Freezer2 hrs
Total Time3 hrs
Course: Dessert
Cuisine: American
Servings: 24 servings
Author: Rachel

Equipment

  • 2 12 cavity muffin pans
  • 12 red/ white striped paper straws cut into 2 inch pieces.

Ingredients

  • 1 regular Box Cake Mix (and ingredients from the box) use half of the mix for 24 cupcakes
  • 1 can Maraschino cherries

Whipped Cream Topping

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 1 1/2 tsp unflavored gelatin
  • 4 tsp water

add in options

  • 1 tsp strawberry, mint, or banana flavoring
  • 1 Tbsp cocoa powder
  • 3 drops food dyes for color red, green, yellow suggested

Instructions

  • Preheat Oven to 350°. Mix cake batter according to the package.
  • Separate batter into 5 bowls and mix in 1 tsp. of a different kind of flavor per bowl. The mint batter has 1 drop of blue and 1 drop of green food color, banana has 2 drops of yellow color, and the strawberry has 2 drops of red food color. Once each is mixed pour 1 Tbsp. of batter in the cupcake liners inside the muffin pan. Bake the cupcakes at 350° for about 11-15 minutes or until they bounce back. Let them cool completely before the next step. Keep cupcakes in the muffin tin. Freeze them in the next step inside the muffin pan.
  • Separate the ice cream into 5 different bowls and add the same amount of coloring and flavoring as you did for the cake batter. You can add more if needed. Mix each flavor thoroughly. Top the cupcakes with the appropriate ice cream. (mint on top of mint etc.) Freeze the cupcakes inside the muffin tin for atleast 2 hours or more. You can store these with a layer of plastic wrap on top for up to 2 days.
  • For the whipped Cream Frosting: mix the water and gelatin in a large microwave safe bowl. You will want this bowl to be large because the gelatin will foam up in the microwave. Microwave on high for about 20 seconds or until all the gelatin is dissolved. Let the gelatin cool off to a lukewarm temp before adding it to the cream, but don’t let it get cold because it will become a gel. Meanwhile with an electric mixer whip the heavy cream, sugar and vanilla on high or until thickened. Add the gelatin to the whipped cream slowly and beat on high until the whipped cream forms stiff peaks.
  • When ready to serve take the cupcakes from the freezer and top with the whipped cream. You can use this whipped cream frosting like you would any other frosting. It will hold its shape for at least 2 hours and should hold longer if refrigerated, but obviously the ice cream need to be served immediately so you will want to top these right before serving. As with any frosting it should not sit out too long in the heat. Put cherries and straws on top or just leave them as is and enjoy!

You can see my first Ice Cream Cupcake post here:

cake batter ice cream cupcakes

{Cake Batter} Ice Cream Cupcakes!

Recipe Rating




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Linda @thedutchbaker

Saturday 30th of July 2016

These are adorable! Thanks for sharing this great recipe :)

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Roly Poly Pony Cupcakes

Sunday 4th of August 2013

Pssst! Try using Lorann extracts and make Rootbeer. Coca Cola, or Cream Soda ones as well. ;)

Alisha

Tuesday 25th of June 2013

These look so good!! What a great idea!

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