Why You’ll Love This Ice Cream Cupcakes Recipe
When you indulge in these ice cream cupcakes, you’ll discover a delightful combination of flavors and textures that makes every bite irresistible.
The moist pound cake base pairs perfectly with the creamy, rich ice cream, creating a satisfying contrast that keeps you coming back for more.
Plus, the whipped cream frosting adds a light, airy finish that elevates the entire experience.
Whether you’re hosting a party or treating yourself, these cupcakes are sure to impress.
I love how they can be customized with different flavors, making each batch a unique delight.
Trust me, you won’t want to miss out on these!
Ingredients of Ice Cream Cupcakes
When it comes to making ice cream cupcakes, the ingredients play a vital role in creating that perfect treat. You want to gather all the necessary items before diving into the fun of assembly. Don’t worry, it’s not complicated at all. In fact, you might already have some of these things in your kitchen.
Let’s take a look at what you need to whip up these delightful desserts that are sure to impress your friends and family.
Here’s what you need to make these scrumptious ice cream cupcakes:
- 1 (10 ounce) store-bought pound cake
- 4 tablespoons strawberry jam
- 2 pints strawberry ice cream
- 1 cup heavy cream, chilled (for vanilla whipped cream)
- 2 tablespoons sugar (for vanilla whipped cream)
- 1 teaspoon vanilla extract (for vanilla whipped cream)
- 1 cup heavy cream, chilled (for chocolate whipped cream)
- 2 tablespoons sugar (for chocolate whipped cream)
- 2 tablespoons cocoa, sifted (for chocolate whipped cream)
- 1 teaspoon vanilla extract (for chocolate whipped cream)
Now, let’s talk about a few considerations regarding these ingredients. First off, if you’re feeling adventurous, feel free to switch up the flavors. Maybe chocolate cake with mint ice cream or lemon cake with blueberry ice cream? The possibilities are endless.
And hey, if you’re not a fan of heavy cream, you can use whipped topping instead, though it may not have quite the same texture. Just make sure whatever ice cream you pick is something you genuinely love because that’s what’s going to shine through in your cupcakes.
Oh, and keep in mind that the whipped cream frosting isn’t just a topping; it’s a vital part of the experience, so don’t skimp on it. Trust me, it’s like the cherry on top, but, you know, without the cherry.
How to Make Ice Cream Cupcakes
Alright, let’s plunge into the delightful world of making ice cream cupcakes. First, you’ll want to gather your tools—12 cupcake liners, a muffin tin, and an electric mixer. Trust me, having everything in place makes the whole process smoother.
Start by taking your 1 (10 ounce) store-bought pound cake and cutting it into 1/2 inch slices. Now, grab a 2 inch biscuit cutter and cut out 12 circles from those slices. This step is like playing cookie cutter games, just with cake.
Once you’ve got your circles, spread 1 teaspoon of strawberry jam on top of each one. It’s like giving each cake a little kiss of flavor before they meet their ice cream companions. Place these jam-topped circles in the cupcake liners and get ready for the next layer of joy.
Now it’s time for the star of the show: the ice cream. You’ll need 2 pints of strawberry ice cream—because what’s a cupcake without ice cream, right? Scoop out nicely rounded portions and plop them right on top of the pound cake circles. Don’t worry about being too neat; a little chaos adds character.
After you’ve topped all your cakes with ice cream, cover the muffin tin with plastic wrap and pop it in the freezer. You want the ice cream to really firm up, so at least 2 hours is a must, but if you can wait, up to 2 days is even better. This is your time to take a breather—maybe even sneak a bite of the leftover pound cake scraps. No one has to know.
Once your ice cream is set (and you’ve hopefully managed not to eat all the scraps), it’s time for the frosting. Grab 1 cup of chilled heavy cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract. Whip these together with your electric mixer until stiff peaks form.
Be careful here—overwhipping could lead to butter, and that’s not the goal. Now, cover those ice cream scoops with your whipped cream frosting, creating a delightful peak on top. If you’re feeling adventurous, you can even make chocolate whipped cream using another cup of heavy cream, 2 tablespoons of sugar, 2 tablespoons of sifted cocoa, and another teaspoon of vanilla extract. Talk about versatility!
After frosting, return the muffin tin to the freezer overnight. When you’re ready to serve, just pop the cupcakes out of the tin, and voila! You’ve created a dessert that’s sure to impress anyone who lays eyes on it. Enjoy your creation, and remember, a little mess in the kitchen just means you’re having fun!
Ice Cream Cupcakes Substitutions & Variations
While ice cream cupcakes are already a treat on their own, don’t hesitate to get creative with substitutions and variations.
For a gluten-free option, swap the pound cake for a gluten-free variety or use crushed gluten-free cookies as a base. If you’re not a strawberry fan, try chocolate or vanilla ice cream instead.
You can also infuse flavors like mint or coffee into your whipped cream. Want a fun twist? Add sprinkles or crushed candies on top for extra flair.
The possibilities are endless, so feel free to experiment until you find the perfect combination that suits your taste!
What to Serve with Ice Cream Cupcakes
What could be better than enjoying ice cream cupcakes alongside a few carefully chosen accompaniments?
I love to serve them with fresh fruit like strawberries or raspberries, which add an invigorating contrast. A drizzle of chocolate or caramel sauce elevates the experience, too.
You might also consider pairing them with a scoop of sorbet for a zingy twist. For a cozy touch, I sometimes offer warm chocolate sauce for dipping.
And let’s not forget a sprinkle of crushed cookies or nuts on top to add texture. These simple additions really enhance the joy of indulging in ice cream cupcakes!
Additional Tips & Notes
To make your ice cream cupcakes even more delightful, consider these helpful tips.
First, try using different flavors of ice cream to match your favorite cake or jam. If you want a fun presentation, top them with sprinkles, chocolate shavings, or fresh fruit before freezing.
Always guarantee your whipped cream is perfectly whipped but not overdone—this keeps it light and fluffy.
When serving, let them sit at room temperature for a few minutes; it makes them easier to enjoy.
Finally, don’t hesitate to experiment with various cake bases, like brownies or cookies, for a unique twist! Enjoy!