Monday, March 7, 2011

Kid Friendly Recipe: Ice Cream Cupcakes

Last weekend, I dragged Little Muon and the hubby to one of my favorite places, IKEA!  I could actually spend the entire day there if given the opportunity.  But unfortunately, like most 2 year olds, Taylor DOES NOT have the patience for being cooped up in a shopping cart while mommy drools at all the furniture, containers and possibilities the store has to offer!  What's a mom to do?  ....Well, negotiate and bribe!  I know, it's a horrible tactic, but it works!

"Just 5 more minutes and we can go get some ice cream", I promised Taylor, telling her that we would stop at the food area after we checked out.  This time, she looked at me and said, "I want ice cream cupcakes"!  I looked at the hubby and said, "now why didn't anyone ever think of something like that"!?  Little did I know, that had and my hubby had actually saved the recipe on his laptop to share with me!

So we stopped at the grocery store and home we went to make "Strawberry Ice Cream Cupcakes".  Hope you have as much fun as we did making them!
Strawberry Ice Cream Cupcakes

(image from


  • 2 pint(s)strawberry ice cream
  • 1  pound cake (store-bought or homemade) 
  • 6 teaspoon(s) strawberry jam (oops, I left this out in my picture above) 
  • 2 cup(s) heavy cream, chilled 
  • 2 tablespoon(s) confectioners' sugar
  • Sprinkles, for decoration (optional)

1.  Line a standard 12-cup muffin tin with paper or foil cupcake liners. Take the ice cream out of the freezer for 10 minutes to soften enough to make it easy to scoop.

2.  Using a serrated knife, cut the pound cake into 6 slices, each about 3/4-inch thick. Using a round cookie cutter, cut 12 rounds from the cake slices. Put a cake round in each muffin cup. (If you don't have a cookie cutter, find a glass that's the right size, and use it as a guide as you cut the rounds with a paring knife. You want the cake rounds to fit in the bottoms of the muffin cups.)

(Shortly after this picture was taken, Taylor decided to taste test the pound cake.  And yes, I know, it's not Christmas anymore, but she still fits the shirt!)

Here's what you should have after step #2.

3.  Drop 1/2 teaspoon of strawberry jam onto each cake round. Using a 2-inch ice cream scoop, scoop 12 balls of ice cream, dropping them into the muffin cups as you scoop. The scoops should be large enough to peek out over the tops of the muffin cups. Put the muffin tin in the freezer to allow the ice cream to firm up again, at least 20 minutes or up to 2 hours.

Here's what you should have after step #3.

4.  Place a metal mixing bowl and the beaters from your electric mixer in the refrigerator for 10 minutes. Pour the cream and confectioners' sugar into the chilled bowl. Using an electric mixer on medium speed, begin whipping the cream until it gets very foamy. Turn the mixer up to medium-high speed and beat the cream until it forms medium-firm peaks.

 5.  Remove the muffin tin from the freezer. Gently spoon the whipped cream into a large ziplock bag, remove any excess air, seal the bag, and squeeze the cream over to one side. Snip a small corner off the side of the bag where the cream is, and gently squeeze the bag to pipe the whipped cream on top of each cupcake to resemble frosting. Start around the outer edges and swirl up in the middle.

6.  Decorate the tops with sprinkles, if desired, then place the muffin tin back in the freezer until the whipped cream firms up, about 45 minutes. Remove the cupcakes from the freezer about 5 minutes before serving.

We had a blast making them!

Mine didn't turn out as "pretty" as the picture from, but they were delicious and we had so much fun making them.

Here are some tips I thought I should share:

1)  The whip cream was not sweet enough to our liking; tasted too much like milk.  I would either double the amount of sugar or use Cool Whip instead!

2)  When the directions call for a "large Ziplock bag", this does NOT mean a sandwich size bag.  It's not going to be big enough!  Actually, the amount of whip cream we made was WAY too much for 6 cupcakes.  I'd cut the ingredients in half (except for the sugar, see #1 above).

3)  Make sure you explain to your child that the sprinkles are for the CUPCAKES!  Not for HER to eat up even before we begin!

Now that I think about it, maybe next time I'll just bribe her with SPRINKLES instead!

Linking this up to the following recipes swaps!


Amanda said...

I love these kid friendly recipes! Thanks for sharing! They look so yummy! And I love how concentrated Taylor looks in the pics. What a great way to get her involved in the kitchen!

Diana said...

hahaha that's great! Man, your posts make me hungry. Coldstone actually makes ice cream cupcakes.... they had red velvet, chocolate, vanilla.... give it a try next time you are too lazy to cook!

Kelly said...

OMG yum! i am adding this recipe to my collection! thanks for sharing :)

Joy @ Joy Of Desserts said...

She's so cute. It's nice to have recipes so easy, even a young child can assemble them.

Marelie said...

Your little darling is so cute and I like this recipe.I am your newest follower. I hope you can come and visit my site too.. _marelie said...

what a fun idea to do with your family, love the cupcakes and ice cream.

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