Ice Cream Cupcakes

This easy recipe for ice cream cupcakes combines brownies and ice cream into an delicious dessert or snack! Make a big batch and keep them in your freezer for whenever you get that ice cream and cupcake and brownie craving.

Oh ice cream cupcakes!  You are a dream combination of cupcake and ice cream and brownie and I could eat you for breakfast, lunch and dinner.  

Here’s the drill: you make up a batch of brownie batter – I love the Duncan Hines brownie mix – and you spoon just a little bit into foil cupcake liners. Just enough to cook up a fabulous brownie base for your cupcake. Bake and freeze. Then grab your favorite flavor or flavors of ice cream and let it soften. I chose (from left to right in that picture up there) chocolate, mint chocolate chip, and Starbucks Mocha Frappachino. Spoon enough soft ice cream on top of each brownie bottom to fill the cupcake liner. Freeze again.

This easy recipe for ice cream cupcakes combines brownies and ice cream into an delicious dessert or snack! Click to TweetWhat you do from here is up to you. Plain would be fine.  I whipped up some cream with a little sugar and vanilla and plopped it on top of each cupcake. Now, the three specimens up there did not last much past their photo op, but the rest of their cousins went into a Ziplock bag, and the next time we got a craving for an ice cream cupcake all we had to do was take one out of the bag and add the topping. Or take one out of the bag and eat it immediately while still standing in front of the freezer.

Ice Cream Cupcakes. Happy happy summer.

Ice Cream Cupcakes

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★★★★★ 5 from 1 reviews

• Author: Kate Morgan Jackson
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

This easy recipe for ice cream cupcakes combines brownies and ice cream into an delicious dessert or snack!

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Ingredients

• One batch brownie batter
• Assorted flavors of ice cream
• Whipped cream (optional)

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Instructions

1. Make the brownie batter, following package directions. Line two cupcake pans with the foil cupcake liners and drop 1 tablespoon of brownie batter into each liner.
2. Bake at 350 degrees F for about 6-8 minutes until the brownie is cooked through.
3. Let the brownies cool in the cupcake pans to room temperature. Once the are cool pop them in the freezer (still in the cupcake pans) for 30 minutes.
4. Now take out the ice cream so it has a chance to soften up a little.  When you are ready to put the cupcakes together, take out the cupcake pans and scoop a little soft ice cream onto the top of each brownie bottom. Now pop the tray of the ice cream cupcakes quickly back into the freezer and let them refreeze for about an hour. Take them out about 10 minutes before you serve them to your lucky ice cream cupcake eaters – if you want to go all in, garnish with a little whipped cream!

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  Let’s cook together!