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Ice cream cupcakes

Sue Colerick's photo
Wauconda Food Examiner

Planning a kid’s birthday party, ice cream social, or baby shower? Consider making these delicious one serving Ice Cream Cupcakes for your guests.

These lip smacking mini sundaes are the perfect size for little kids. And there's hardly any cleanup since the bowls are edible!

Ice Cream Cupcakes

Ingredients:

1 cup white-chocolate chips

Any flavor frozen yogurt or ice cream

Maraschino cherries

Directions:

  • Place 6 foil cupcake liners in muffin pan. Place white chocolate chips in a bowl and microwave for 1 minute on medium heat. Stir to melt. If needed, microwave in 10-second intervals on medium heat until fully melted.
  • Using the back of a spoon, spread chocolate across bottom of foil cup, then spread the chocolate up the cup's side. Repeat to make 6 cups. Refrigerate until set, about 10 minutes.
  • Peel foil from chilled cups. Place a scoop of frozen yogurt or ice cream in each cup, and top with a cherry. Once assembled, keep frozen for up to 3 hours.
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Cook’s Tip:

If you don't have white chocolate chips, you can use Wilton candy melts or regular semi-sweet chocolate chips.

These lip smacking mini sundaes are the perfect size for little kids. And there's hardly any cleanup since the bowls are edible!
These lip smacking mini sundaes are the perfect size for little kids. And there's hardly any cleanup since the bowls are edible!
Photo credit: 
parents.com

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, Wauconda Food Examiner

Sue loves to cook, bake, and share food and recipes with her friends and family. She has been baking and helping around the kitchen since she was 4 years old. Her fondest memories are making sugar cookies in the shape of angels every Christmas and a bunny shaped cake every Easter with her big...

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