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Ice Cream Cupcakes

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.

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

Cake Batter Ice Cream CupcakesWhich flavor would you like?

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Corbyn Schrader

Wednesday 4th of December 2019

How many does one batch make?

Surely McMaster

Thursday 5th of September 2019

Is there a trick to getting them out of the cupcake tin without making a mess? I always turn my cupcakes upside down so they fall out because they get Mis-shaped if I try to pick them up. Can they be removed and then add ice cream and whipped cream?

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