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Chocolate Cupcake Ice Cream Sandwiches
Ingredients
-
6
purchased or homemade unfrosted chocolate cupcakes
-
2
- 3
cups chocolate chip ice cream
-
1
10 ounce jar maraschino cherries, drained and chopped (1/2 cup)
-
1/3
cup chopped pecans, toasted
-
1/3
cup seedless raspberry jam
Directions
1. 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.
2. Meanwhile, in small bowl combine chopped cherries, pecans and jam.
3. 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)
- Servings Per Recipe 6,
- Calories 477,
- Protein (gm) 6,
- Carbohydrate (gm) 66,
- Fat, total (gm) 22,
- Cholesterol (mg) 52,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 44,
- Vitamin A (IU) 243,
- Vitamin C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Sodium (mg) 316,
- Potassium (mg) 41,
- Calcium (DV %) 81,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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