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Ice Cream Cupcakes

Rated as 4.33 out of 5 Stars
506

"Time consuming, but easy, and with hundreds of possibilities (cakes, frostings, and ice creams) -- this is sure to be a new favorite! You can easily double this recipe if they disappear! (24 cupcakes need less than 12 cupcakes worth of batter.)"
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Ingredients

8 h 40 m servings 253
Original recipe yields 24 servings

Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease or line 24 cupcake or muffin cups with paper baking liners.
  2. Stir cake mix, water, oil and eggs in large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Drop 2 tablespoons of batter into each cupcake cup. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 8 to 10 minutes. When the cupcakes have cooled completely, cover and freeze until hard, about 4 hours.
  3. Spoon about 1/2 cup of the softened ice cream into each cup and gently pack it into the cup. Cover and return to the freezer until frozen, about 4 hours. Frost the cupcakes with the prepared frosting and serve.

Footnotes

  • Cook's Note
  • I used the recipe for Simple 'N' Delicious Chocolate Cake, vanilla ice cream, and fudge frosting to make a classic cupcake for my toddler. I made the number 2's from buttercream frosting that I piped onto wax paper and froze for 4 hours. Ganache also works really well on these cupcakes, but the numbers of combinations are endless!

Nutrition Facts


Per Serving: 253 calories; 11.9 35 2.7 35 265 Full nutrition

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Reviews

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I am the submitter of this recipe and I noticed AR changed a few things from my original submission so I wanted to add a few notes: If you make an entire box of cake mix, you will have a substa...

This was really good. I decided to try a different approach the second time around. I split a box of cake mix between 2 13 x 9 pans. After they cooled I wrapped them in plastic wrap and froze...

It was great the ice cream was nice and it was easy to make

Yummy