How to Make: Ice Cream Sundae Cupcakes

July 20, 2017

Our friends at Mr. Food Test Kitchen have been coming up with some awesome summertime recipes! This recipe is the best of both worlds – cake and ice cream! It’s also National Ice Cream Month–the perfect time to enjoy a tasty and sweet ice cream treat for dessert! 

Guess what month it is?! Well…it’s July, but it’s also National Ice Cream Month! Not only is it hot enough to enjoy your ice cream outdoors, but it’s also the month when some of your favorite brands go on sale. So, if you haven’t checked out the ice cream aisle in a while, now’s the time to do it!

Last year, for National Ice Cream Month, I shared a recipe for Krispy Ice Cream Sandwiches that was unbelievably-good, and this year, I’ve got one that’s even better (if I do say so myself). As a fan of brownies, cupcakes and ice cream, this dessert mash-up was a no-brainer for me. So, it is with great pleasure that I introduce you to:

Before we start, you can click here to get the full recipe!

 Step One: Get everything you need. For this recipe, you’re going to need a box of brownie mix (and the ingredients to prepare the batter), ice cream, and some of your favorite sundae toppings.

 

I wanted to make my cupcakes with different ice cream flavors, but you can just use one flavor if you prefer. You can even make these with frozen yogurt!

Step Two: Place paper liners inside each cup of your muffin/cupcake tin. (Note: If you don’t have paper liners, you can still make these, but be sure to use lots of cooking spray.) Then, prepare your brownie batter according to the package directions and fill each cup with 1/4 cup of batter. Bake for about 15 minutes or until a toothpick comes out clean.

Step Three: Let cool completely. This is important, since the next layer that goes on top is ice cream. If you need them to cool faster, the Test Kitchen recommends taking them out of the pans and placing them on a wire cooling rack. However, don’t go washing your pans just yet! As you’ll see in the next step, the easiest way to fill them with ice cream is when they’re in the pans.

Step Four: Ice cream time! You’re going to fill each of the cups with about 1/4 cup of ice cream. You want the ice cream to come all the way to the top of the cup, and you want to make sure that it’s flat, so that it’s easy to put your sundae toppings on later. To do this, I used a butter knife to even out the layer. (Softened ice cream works best for this!)

Step Five: Into the freezer they go! These should be frozen for at least 4 hours, but, if you have the time, we recommend freezing them overnight.

Step Six: Let’s decorate! Here’s your chance to get creative and really load these up the way you would any ice cream sundae. For these, I went with some frozen whipped topping, colorful sprinkles, and a bright red cherry on top (a sundae must-have for me!). Some other great topping ideas could be: finely chopped nuts, candy/chocolate, caramel or sundae fudge sauce, and more.

 

Don’t these look great?!

Click here for the full recipe for our Ice Cream Sundae Cupcakes.

Imagine serving these at an ice cream social or for a fun family dessert. They’re a great make-ahead dessert that everyone can personalize just by adding their favorite toppings And, if you use a variety of ice cream flavors, they’ve got even more options!

 

What flavor ice cream and what toppings would you use on your ice cream sundae cupcakes? Share with us in the comments below!

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