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–+ servings
Mini Ice Cream Cakes

Mini Ice Cream Cakes for Effortless and Fun Celebrations

Enjoy delightful Mini Ice Cream Cakes, a perfect combination of chocolate cupcakes and creamy ice cream, for any celebration.
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Prep Time 30 minutes
Cook Time 14 minutes
Freezing Time 30 minutes
Total Time 1 hour 14 minutes
Servings: 12 mini cakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 box Chocolate Cake Mix Feel free to experiment with any flavor.
  • 3 large Eggs Check the package for specific egg requirements.
  • 1 cup Water Substitute with milk for a creamier texture.
For the Ice Cream
  • 1 quart Ice Cream Choose your favorite flavors, soften before scooping.
For the Toppings
  • 1 cup Whipped Cream Homemade or store-bought options work well.
  • 1/2 cup Chocolate Syrup Caramel sauce is a great substitute.
  • 1 cup Sprinkles Use seasonal or themed sprinkles.

Equipment

  • Oven
  • Mixing bowl
  • Muffin tins
  • ice cream scoop
  • Cupcake Liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your cupcake liners and muffin tins.
  2. In a large mixing bowl, combine chocolate cake mix, eggs, and water. Mix until smooth.
  3. Place cupcake liners into muffin tins and fill each liner with about 1 tablespoon of batter.
  4. Bake for approximately 14 minutes. Check doneness with a toothpick.
  5. Remove the tins from the oven and let cupcakes cool before freezing them on a baking sheet for 30 minutes.
  6. Scoop softened ice cream and press onto each frozen cupcake.
  7. Return to freezer for at least 2 hours to set.
  8. Top each mini cake with whipped cream, drizzle with chocolate syrup, and add sprinkles before serving.

Nutrition

Serving: 1mini cakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Mini Ice Cream Cakes can be stored in the fridge for up to 3 days or in the freezer for up to 2 months. Allow to sit at room temperature before serving for easier handling.

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