Ice Cream Cupcakes

Name: Ice Cream Cupcakes
Yield: Makes 12 cupcakes
Ingredients: 1 , (10- to 12-ounce) store-bought pound cake; 4 tablespoons, strawberry jam; 2 pints, strawberry ice cream; 1 cup, heavy cream, chilled; 2 tablespoons, sugar; 1 teaspoon, vanilla extract

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Appears in Cook's Country February/March 2005

Desserts or Baked Goods

Frozen Desserts

This recipe turns store-bought ice cream into a playful dessert.

SERVESMakes 12 cupcakes

WHY THIS RECIPE WORKS

Cake and ice cream is a combination that’s hard to beat, so we used it in our Ice Cream Cupcakes recipe. For the base of our “frosted” ice cream cupcake, we found that a store-bought pound cake works well. The cake is dense enough to be cut...

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