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Chocolate Cupcake Ice Cream Sandwiches

Makes: 6 servings

Prep 10 mins Freeze 1 hr

Ingredients

6 purchased or homemade unfrosted chocolate cupcakes
2 - 3 cups chocolate chip ice cream
1 10 ounce jarmaraschino 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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