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Ice Cream Cupcakes 2

Ice Cream Cupcakes! {Pretty in Pink}

Ice Cream Cupcakes are SO good!  You may remember the {Cake Batter} Ice Cream Cupcakes that I made last year.  They were such a big hit with everyone so I decided to make some more!  This time they are decked out in PINK! I started out with a Soft Pink Cake, then a layer of vanilla-strawberry sprinkle ice cream, and whipped cream frosting!   Since it is close to Valentine’s Day I thought that the heart sprinkles were perfect, but you can add any kind of sprinkles that you want!

Ice Cream Cupcakes 1

The reason that I love these so much is that when it comes time to party.  There is no scooping out ice cream and no cutting cake.  Just give each person an all in one Ice Cream Cupcake!  You can even ice these ahead with the stabilized whipped cream and they will thaw a little after a few minutes out of the freezer and look great!

Ice Cream Cupcakes

We’ve made these several times and everyone loves them.  Just remember that you’ll want to only take them out when you are ready to serve them.  They will melt just like regular ice cream.

Print Recipe

Ice Cream Cupcakes

Ice Cream Cupcakes look pretty in pink!
Author: Rachel

Ingredients

  • For the cake:
  • 1 cup of cake flour
  • 1/2 cup of sugar
  • 1/4 tsp . of salt
  • 1 egg
  • 1/2 tsp . Vanilla
  • 1/2 tsp . baking powder
  • 1/4 cup milk
  • 2 Tbsp . Vegetable oil
  • 4 drops pink food coloring or 2 drops food color paste
  • cupcake liners preferably foil lined for sturdiness
  • For the Ice Cream:
  • Mix equal parts vanilla ice cream and strawberry ice cream to make 3 cups all together... mix with sprinkles if desired
  • For the Whipped Cream Frosting:
  • 1 1/2 cups heavy whipping cream
  • 1 tsp . vanilla
  • 1/2 cup powdered sugar
  • 1 1/2 tsp . Unflavored Gelatin
  • 4 tsp . water

Instructions

  • For the cake: Preheat oven to 350 degrees F. Mix dry ingredients together in one bowl. Cream wet ingredients in another bowl. Whisk the dry ingredients into the wet and mix until combined. Do not over-mix. 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. This batter will make about 18-24 cupcakes filled with 1 Tbsp. each. Bake for about 15 minutes or until they bounce back. Do not take the cupcakes out of the pan.
  • For the ice cream- Wait until the cupcakes are thoroughly cooled down to top with the ice cream. You will keep the cupcakes in the muffin tin until they are being served. Fill each cupcake to the top with the ice cream and chill in the freezer immediately. It helps if the ice cream is soft when you work with it. Freeze for at least 1 hour or overnight. If freezing overnight wrap them with plastic wrap to keep their flavor.
  • 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 some sprinkles on the top and enjoy your cake and ice cream all in one!

Check out the recipe for the {Cake Batter} Ice Cream Cupcakes  too!

Cake Batter Ice Cream CupcakesWhich flavor would you like?

linking up to these parties

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About Rachel

Rachel
Rachel is the creator of, Sprinkle Some Fun, a site dedicated to fun recipes, crafts and other ideas that bring families together. She enjoys undisclosed amounts of coffee, reading scriptures, long talks with her husband and watching her five kids grow up.

Reader Interactions

Comments

  3. I am interested in doing these as a unique/different classroom birthday celebration. Two questions…1)If freezing overnight, you mean just to wrap the whole tray top tightly right? (Forgive me… I rather ask and be sure than to mess up a whole batch of treats)… and 2)Could I put the frosting on, and then still store in the freezer for a bit? (could I pipe frosting, pop them back into the freezer for about an hour, then serve?… not sure of the class schedule yet for that day and how I would need to work this final step in)

    Reply

    • Theresa – please let me know if you find the answers to your questions 🙂 or if you make them!
      They look great!

      Reply

      • Hey Mandy… here is what I replied to here:
        : 1) Yes.. just wrap the whole tray with plastic wrap to make sure that the ice cream doesn’t get any off flavors and keeps it from freezer burn. I wouldn’t try to store them for more than a couple of days though. I haven’t tested them for longevity.

        2) I am not sure about the frosting and freezing. Since the frosting is really just whipped cream that has been stabilized… you could just use a can of whipped cream and spray it on right before serving. I haven’t tested the whipped cream frosting in the freezer. The only other thing that I was thinking was that cool whip makes a new frosting that might freeze okay.

        I hope that helps! I hope the kids love them!!! 🙂

    • Frozen cake is surprisingly delicious. It’s my sisters favorite way to eat it! It’s not hard unless you make a very dense cake.

      Reply

  10. I am curious to find out what blog platform you happen to be working with?
    I’m having some minor security problems with my latest site and I would like to
    find something more risk-free. Do you have any solutions?

    Reply

  13. I showed these to my almost 8 year old daughter and she wants them for her party. Gonna try them out beforehand and see how it goes. It might even be cheaper than cake and ice cream separately.

    Reply

  14. I loke the valuahle info youu provide in your
    articles. I will bookmark your blog and check again here regularly.
    I am quite suree I’ll learn a loot off new stuff right here!
    Bestt of luck ffor the next!

    Reply

  16. I’m excited to find this site. I need to to thank you for ones time just for this wonderful read!!
    I definitely really liked every part of it and I
    have you saved as a favorite to check out new things on your blog.

    Reply

  17. Hi! I just made a batch of these but I felt like they were too thick, I don’t know how to explain exactly but, the batter was too dense for my taste. Either way, a great idea and makes for beautiful treats for kids.

    Reply

  19. You’re so awesome! I don’t think I have read through anything like
    this before. So nice to discover someone with unique
    thoughts on this subject. Really.. many thanks for starting this up.
    This web site is something that’s needed on the internet, someone
    with a bit of originality!

    Reply

  20. I am so making these for my son’s birthday party next week- but making green for St. Patty’s Day! Thanks for the creative idea!!!!

    Reply

Trackbacks

  6. […] saw this babies it didn’t took long for me to want to make them. This delicious recipe from Bubbly Nature Creations shares a super easy tutorial to follow. This looks so cute and will be something to make with the […]

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