Instructions

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.