Chocolate Cupcake Ice Cream Sandwiches

Make one awesome dessert with just three simple steps. Slice a cupcake in half, fill with ice cream and drizzle with a cherry and pecan sauce.

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  • Makes: 6 servings
  • Prep: 10 mins
  • Freeze: 1 hr
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Chocolate Cupcake Ice Cream Sandwiches
Ingredients
6
purchased or homemade unfrosted chocolate cupcakes
2
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)
    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
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