Chocolate Cupcake Ice Cream Sandwiches
purchased or homemade unfrosted chocolate cupcakes
cups chocolate chip ice cream
10 ounce jar maraschino cherries, drained and chopped (1/2 cup)
cup chopped pecans, toasted
cup seedless raspberry jam
- Remove papers, if present, and slice cupcakes in half horizontally. Place cupcakes on a tray or baking sheet lined with waxed paper. Cover with waxed paper; freeze for 1 hour. Line another tray or shallow baking pan with waxed paper. Using a miniature ice cream scoop (#60, about 2 teaspoons), place 18 to 24 scoops of ice cream on prepared tray. Cover with waxed paper; cover and freeze for 1 hour.
- Meanwhile, in small bowl combine chopped cherries, pecans and jam.
- For each serving, place cupcake bottom in a dessert dish. Top with 2 to 3 scoops of ice cream. Top with cherry mixture, cupcake top and remaining scoops of ice cream. Makes 6 servings.
Nutrition Facts(Chocolate Cupcake Ice Cream Sandwiches)
- Per serving:
- 477 kcal cal.,
- 22 g fat
- (7 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 52 mg chol.,
- 316 mg sodium,
- 66 g carb.,
- 2 g fiber,
- 44 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet