Skip to Content

Ice Cream Cupcakes

Ice Cream Cupcakes from Table for Seven

Stay cool with these fun and festive Ice Cream Cupcakes!

Ice Cream Cupcakes

Ingredients Needed:

  • Cake mix
  • Egg
  • Oil
  • Water
  • Ice cream
  • Desired garnishes: chocolate syrup, sprinkles, whipped cream, etc

Cake Mix: You won’t be using the entire box of cake mix. Just 1 cup of the dry mix. These cupcakes pictured are a yellow cake mix with rainbow sprinkles mixed in. Feel free to use whatever flavor cake mix you like.

Ice Cream: We used vanilla ice cream with more sprinkles. Again, use whatever flavor ice cream you wish.

Ice Cream Cupcakes from Table for Seven

How to Make:

  • First, make your base and let them cool completely.
  • Remove your ice cream from the freezer and let it get soft. Top each cooled cupcake base with approx 2-3 tablespoons of the soft ice cream.
  • Place them into the freezer for at least 6 hours before serving. IF desired, you can freezer them longer or even overnight, if desired.
  • After freezing, top them off with your desired toppings.

Topping Ideas:

These Ice Cream Cupcakes are so much fun. They are great for a special dessert at home or perfect for a party. They are also totally versatile, so, go crazy and make your own unique creation.

Ice Cream Cupcakes from Table for Seven
Yield: 12 cupcakes

Ice Cream Cupcakes

Ice Cream Cupcakes from Table for Seven

Stay cool with these fun and festive Ice Cream Cupcakes!

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 6 hours
Total Time 6 hours 30 minutes

Ingredients

  • 1 cup dry cake mix
  • 1 egg
  • 3 TBSP canola oil
  • 1/3 cup water
  • 1.75 quart ice cream
  • chocolate syrup, optional
  • sprinkles, optional
  • whipped cream, optional

Instructions

  1. Preheat oven to 350 degrees. Line a 12 count muffin pan with cupcake liners.
  2. In a mixing bowl, whisk together dry cake mix, egg, canola oil and water until smooth and fully combined.
  3. Scoop approx 1 tablespoon of batter into each well of the pan.
  4. Bake 7-10 minutes or until toothpick inserted comes out clean.
  5. Cool cupcakes completely before adding ice cream.
  6. Remove ice cream from freezer and let it get soft.  Top each cooled cupcake with softened ice cream, approx 2-3 tablespoons.  The amount will depend on how high you cupcake rose while they baked.
  7. Place cupcakes back in freezer to set, at least 6 hours before serving.
  8. When ready to serve, top with whipped cream, chocolate syrup and if desired, sprinkles.

Notes

  • Prep time includes freezing time.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 246Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 143mgCarbohydrates: 29gFiber: 1gSugar: 23gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Amy

Wednesday 30th of May 2018

This is a great idea. We love ice cream at my house and any new way to incorporate it into a recipe is a win here. Thank you for sharing at Wonderful Wednesday.

Sandra L Garth

Wednesday 30th of May 2018

I'd love these no matter what the temp is outside!

Comments are closed.
Skip to Recipe