Rating: 3.5 stars
42 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 6
  • 42 Ratings
Sara Quessenberry

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
20 mins
total:
55 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange the cupcakes on a baking sheet. Place them in freezer for 15 minutes.

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  • Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Spoon the ice cream over the cold cupcakes, creating swoops and peaks. Decorate with the sprinkles or candy, if using, and serve immediately, or return to freezer and chill until the ice cream is firm, about 30 minutes.

Nutrition Facts

calcium 69mg; 243 calories; calories from fat 31%; carbohydrates 38g; cholesterol 19mg; fat 8g; iron 1mg; protein 4mg; saturated fat 4g; sodium 283mg.
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