What’s better than cake? Ice cream cake!
For Alexie’s second birthday, I really wanted to try my hand at making Ice cream cupcakes. I’ve made a frozen peanut butter and chocolate cake for Stephane, so I figured that a Dairy Queen-type ice cream cake would be easy.As we got more into the party planning, I actually decided that individual cupcake sized cakes would be better and easier at party time. So I got some small treat cups to use as the base. It made it easier to serve especially during a busy party with lots of kids.
As we got more into the party planning, I actually decided that individual cupcake sized cakes would be better and easier at party time. So I got some small, 5oz treat cups to use as the base. It made it easier to serve especially during a busy party with lots of kids.
It turned out that I only needed a few ingredients and a freezer to make the ice cream cupcakes and they looked and tasted great. You could follow this recipe and make a single larger cake in a spring form pan and it would totally work, but it might take a little longer to firm up just because of the size. For this party, I doubled this recipe to make 24 cups, wanting to make sure that there were enough for everyone. The few extra cups that were leftover, refroze incredibly well including the whip cream topping.
A little note here, make sure you use real ice cream. Many cartons you buy today are actually frozen dessert or frozen ice milk. It’s not the same thing as ice cream. They have a much higher water content and a different texture. Real ice cream will re-freeze better and smoother, and it just tastes better.
Makes 12 5oz Ice Cream Cupcakes
2L Chocolate Ice Cream
2L Vanilla Ice Cream
1 package of Oreo cookies
2 cups Chocolate Sauce (Here I used Smuckers Chocolate Sauce but any thick chocolate sauce could work)
Whipped dessert topping (I’m partial to Cool Whip)
cute cupcake toppers on toothpicks
1. Allow Chocolate ice cream to soften. Add a layer to the bottom of your cups. Return to freezer for 15-20 minutes
2. In a plastic bag, crush up the oreo cookies. You want an even blend of small pieces and cookies dust.
3. sprinkle a generous layer of cookies over the chocolate ice cream
4. pour some chocolate sauce over the cookies, enough to completely cover the cookies and ice cream. You might have to warm the chocolate sauce a little to make it easier to pour. A few seconds in the microwave should do it. Return the cups to the freezer for 15-20 minutes, until thing firm up
5. Allow your vanilla ice a few minutes to soften. When the ice cream has softened, add a layer of vanilla to the cups, smoothing out the tops as you go. Return to freezer for an hour to allow everything to fully set.
6. Top with a little whip cream, sprinkles and whatever else you like. Here we used cool whip, yellow sprinkles and an animal cake topper to go with our farm theme.
7. Remove from freezer, serve to guests and enjoy!
These were a delicious addition to our party. Many guests couldn’t believe that these were homemade because they tasted like a Dairy Queen cake. Some even thought they tasted better than DQ. As an ice cream cake lover, I will definitely make this again since it was almost half the cost and tasted even better. A win for me!