Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ice Cream Cupcakes Recipe
    Lost? Site Map

    Ice Cream Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    looneytunesfan's Note:

    I found this recipe in Cooks Country and it looked really interesting. Use either the Vanilla or Chocolate Whipped Cream.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note




    Units: US | Metric

    Vanilla Whipped Cream

    Chocolate Whipped Cream


    1. 1
      Combine whipped cream ingredients in medium bowl. Using electric mixer fitted with whisk attachment, beat, gradually increasing speed from low to high, until cream just holds stiff peaks. Do not overwhip. Whipped cream will keep, covered in plastic wrap and refrigerated, for up to 6 hours. Whisk whipped cream for a couple of seconds before using it.
    2. 2
      Cut cake and spread jam:.
    3. 3
      Arrange 12 cupcake liners in 12 cup muffin tin. Cut pound cake into 1/2 inch slices. Use a 2 inch biscuit cutter to cut 12 circles. Reserve remaining pound cake and scraps for another use. Spread 1 teaspoon jam on top of each circle of pound cake. Place circles in cupcake liners.
    4. 4
      Add ice cream:.
    5. 5
      Place nicely rounded scoop of ice cream on top of each pound cake circle. Cover muffin tin with plastic and place in freezer until ice cream is very firm, at least 2 hours and up to 2 days.
    6. 6
      Frost with whipped cream:.
    7. 7
      Remove muffin tin from freezer and cover ice cream with whipped cream mixture (Vanilla or Chocolate), leaving cakes in tin and spreading whipped cream to form sloped sides and peak.
    8. 8
      Freeze and serve:.
    9. 9
      Return to freezer to allow to set overnight. Remove cupcakes from muffin tin and serve.

    Ratings & Reviews:

    You Might Also Like...


    Nutritional Facts for Ice Cream Cupcakes

    Serving Size: 1 (1466 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 359.0
    Calories from Fat 209
    Total Fat 23.2 g
    Saturated Fat 14.2 g
    Cholesterol 119.7 mg
    Sodium 139.3 mg
    Total Carbohydrate 35.8 g
    Dietary Fiber 0.9 g
    Sugars 8.7 g
    Protein 3.7 g

    Ideas from


    Over 475,000 Recipes Network of Sites