Mini Ice Cream Cakes Recipes

FESTIVE MINI ICE CREAM CAKES

Festive Mini Ice Cream Cakes image

Chocolate wafer crumbs and chopped peanuts are swirled into a velvety fudge topping and layered with vanilla ice cream in these personal-sized desserts.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 7

Ingredients

1 serving Crisco® Original No-Stick Cooking Spray
⅔ cup Smucker's® Hot Fudge Spoonable Ice Cream Topping
½ cup coarsely crushed chocolate wafer cookie crumbs
¼ cup chopped peanuts
1 (1.5 quart) container vanilla ice cream
2 (7.25 ounce) jars Smucker's® Magic Shell® Vanilla Cupcake Flavor Topping
1 (13.5 ounce) container Pillsbury® Easy Frost™ Vanilla Dream Flavor No Fuss Frosting

Steps:

Coat inside of four 9-ounce clear plastic drink cups with no-stick cooking spray. Line each cup with a sheet of plastic wrap, allowing ends of plastic wrap to hang over edges of cups about 3 inches.
Mix fudge topping, cookie crumbs and peanuts in small bowl just until combined. Scoop ice cream into large mixing bowl. Let stand 10 minutes or until softened. Blend at low speed of electric mixer until smooth and creamy.
Spoon about 1/2 cup softened ice cream into each drink cup. Using the back of a spoon, make a well in the center of ice cream and spread to thoroughly coat sides and bottoms of cups. Working quickly, spoon fudge mixture into center of each cup. Divide remaining ice cream over top of each cup. Spread carefully to cover fudge mixture. Lift edges of plastic wrap to cover tops. Pat gently to pack mixture into cups. Freeze at least 2 hours or until firm.
Unwrap ice cream cakes, one at a time, and invert onto cooling rack placed over plate. Slowly drizzle with Magic Shell to coat, using back of spoon to help spread over entire surface. (Excess Magic Shell that drips onto plate may be spooned onto cakes as necessary.) Transfer to a freezer-safe serving plate. Decorate with frosting as desired. Keep frozen until ready to serve.

Nutrition Facts : Calories 1670.5 calories, Carbohydrate 195.5 g, Cholesterol 87.6 mg, Fat 93.7 g, Fiber 2.2 g, Protein 14.5 g, SaturatedFat 42 g, Sodium 611.9 mg, Sugar 63.5 g

MINI CAKE CONES

Mini Cake Cones image

Bake these adorable Mini Cake Cones for your next party. Our Mini Cake Cones are cupcakes made in ice cream cones and finished with a vanilla topping.

Provided by My Food and Family

Categories Baking Ingredients

Time 1h15m

Yield 24 servings

Number Of Ingredients 5

Ingredients

1 pkg. (2-layer size) white cake mix
1/2 cup multi-colored sprinkles, divided
48 mini ice cream cones
1 container (16 oz.) ready-to-spread vanilla frosting
1 cup thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 350°F.
Prepare cake batter as directed on package; stir in 2 Tbsp. sprinkles. Cover tops of 2 mini muffin pans with foil, pressing edges of foil around edges of pans to secure. Use sharp knife to poke small hole in foil over center of each muffin cup. Place bottom of 1 ice cream cone over each hole, then carefully press cone through foil so cone stands upright in muffin cup. Spoon cake batter into cones, filling each about 3/4 full.
Bake 12 to 15 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool completely.
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spoon into resealable plastic bag; cut off one bottom corner of bag. Use to pipe COOL WHIP mixture onto cupcakes to resemble swirled ice cream. Top with remaining sprinkles.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

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