Chocolate Cupcake Ice Cream Sandwiches
Recipe from Better Homes and Gardens

Make one awesome dessert with just three simple steps. Slice a cupcake in half, fill with ice cream and drizzle with a cherry and pecan sauce.


Chocolate Cupcake Ice Cream Sandwiches

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Servings: Makes 6 servings
Prep Time: 10 mins
Total Time: 1 hr 10 mins
Related Categories: Cherries, Cupcakes, Cupcakes, Ice Cream, Ice Cream Sandwich, Quick and Easy Dessert
 
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Ingredients
  • 6 
    purchased or homemade unfrosted chocolate cupcakes
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  • 2  to 3 cups
    chocolate chip ice cream
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  • 1  10-oz. jar
    maraschino cherries, drained and chopped (1/2 cup)
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  • 1/3  cup
    chopped pecans, toasted
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  • 1/3  cup
    seedless raspberry jam
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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 information
Calories 477, Total Fat 22 g, Saturated Fat 7 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 52 mg, Sodium 316 mg, Carbohydrate 66 g, Total Sugar 44 g, Fiber 2 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 8%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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Black Walnut Cupcakes

Turn old-fashioned black walnut cake into cupcakes. The cupcakes are gently spiced with cardamom while walnut extract boosts the nuttiness. They're easy to tote so keep them in mind for summer picnics.

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