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Chocolate Cupcake Ice Cream Sandwiches

Makes: 6 servings
Prep 10 mins Freeze 1 hr
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,
  • cal. (kcal) 477,
  • Fat, total (g) 22,
  • chol. (mg) 52,
  • sat. fat (g) 7,
  • carb. (g) 66,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 44,
  • pro. (g) 6,
  • vit. A (IU) 243,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 316,
  • Potassium (mg) 41,
  • calcium (mg) 81,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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