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Ice Cream Cupcakes (Cake Batter Flavor)


{Cake Batter} Ice Cream Cupcakes!

So this week I made the best cupcakes that I have ever tasted.  Ice Cream Cupcakes!  They would be perfect to serve at a birthday party.  How easy would it be to make these ahead of time and then just hand them out to guests?  Instead of spending time scooping out ice cream and slicing cake… just take them out of the freezer, top with whipped cream frosting  and serve!  I made these even better by making them with Cake Batter Ice Cream… simply wonderful!!!  Top it off with a generous serving of sprinkles of course! 😉

You can make these with any variety of ice cream/ cake combinations.  I made mine using Yellow Cake mixed with Sprinkles,  Cake Batter Ice Cream with Sprinkles, and  Whipped Cream Frosting.  They were WONDERFUL!  I am pretty sure that you can’t go wrong with this combination!

Believe me when I say that you NEED to make these!!

Watch the video tutorial!

I’ve also made a Pink version ~ click on the picture for recipe~

ice cream cupcakes 11 Ice Cream Cupcakes! {Pretty in Pink}

 {Irish Cream} Ice Cream Cupcakes are simply wonderful!

Irish Cream Ice Cream Cupcakes 3

These {Bird’s Nest} Ice Cream Cupcakes are really great too!

Bird's Nest Ice Cream Cupcakes1


Yield: 24

Ice Cream Cupcakes

Ice Cream Cupcakes

Ice Cream Cupcakes are the best two in one dessert around! Make them for a party and wow your guests.

Prep Time 20 minutes
Cook Time 15 minutes
Inactive Time 2 hours
Total Time 2 hours 35 minutes


  • To make the cake part:
  • yellow cake mix and the ingredients on the box to make cake
  • cupcake liners
  • 1/4 cup sprinkles to mix with batter optional
  • 3 cups of Cake Batter Ice Cream see notes

Whipped Cream Frosting

  • 1 1/2 Cups Heavy Whipping Cream
  • 1 1/2 cups powdered sugar
  • 1 1/2 tsp. unflavored gelatin
  • 4 tsp. water
  • 1 tsp. vanilla extract


  1. Preheat oven to 350 degrees F. Put cupcake liners into a muffin tin and measure out 1 Tbsp. of batter into each liner- the batter is only meant to fill the bottom. Bake for about 15 minutes or until they bounce back. Do not take the cupcakes out of the pan.
  2. Once cooled leave the liners and cake inside of the muffin tin and put your softened ice cream on top of the cake until it reaches the top of the liners.Freeze in the freezer until the ice cream is hardened (about 2 hours). Right before serving top with the whipped cream frosting and some sprinkles! Enjoy!
  3. To make whipped cream frosting:
  4. 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.


Blue Bell makes a cake batter type ice cream called "Krazy Cookie Dough".

make your own using 3 cup of vanilla ice cream mixed with 3 tbsp. of yellow cake mix that has been heat treated tutorial for heat treating then add lots of sprinkles

Nutrition Information

Serving Size

1 grams

Amount Per Serving Unsaturated Fat 0g

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Future Starr

Monday 31st of January 2022

Very Nice, amazing article


Monday 1st of June 2020

After such delicious cupcakes will have to restore the figure! It's good that I know how to do it right.

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Saturday 1st of September 2018

[…] shared these Ice Cream Cupcakes nearly 1 million times!  They really are THAT […]

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Saturday 29th of July 2017

[…] 8. Cake Batter Ice Cream Cupcakes | Sprinkle Some Fun […]


Thursday 23rd of June 2016

Can you make the whipped cream topping ahead of time and refrigerate until ready to serve?

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