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Ice Cream Cupcakes




Source of Recipe


Quick & Simple


Recipe Introduction


Makes 12


Recipe Link: http://quickand simple.com

List of Ingredients




one 10- to 12-oz. store-bought pound cake
1/2 cup strawberry or raspberry jam
2 pints vanilla or chocolate ice cream
1-1/2 cups heavy cream, chilled
1/3 cup confectioner's sugar
1/2 tsp. vanilla extract
2 T. colored sprinkles, for garnish (optional)
1/4 cup chopped toasted almonds, for garnish (optional)



Recipe



Arange 12 paper liners in a 12-cup muffin tin. Cut the pound cake into 1/2-inch-thick slices. Use a 2-inch biscuit cutter or a paring knife to cut 12 circles from the slices. Reserve remaining pound cake & scraps for another use.

Spread 1 tsp. jam on top of each pound cake circle. Place a circle in the bottom of each cupcake liner (jam side up).
Spoon a 1/3 cup rounded scoop of ice cream into each cup; cover the entire muffin pan with plastic wrap & freeze until firm, at least 2 hours.

Using an electric mixer, whip the heavy cream, confectioner's sugar & vanilla in a medium bowl until the mixture holds stiff peaks. Take the muffin tin out of the freezer and, with the cupcakes still in the tin, cover the ice cream with the whipped cream. Garnish with sprinkles, if you like. Cover tin with plastic wrap & return to the freezer so the whipped topping sets, about 2 hours.

Life cupcakes out of the tin & garnish with toasted almonds, if desired. Serve immediately - they melt fast!