How to Make Super Easy Ice Cream Cupcakes — A must-try recipe for any summer party or birthday! Layers of chocolate peanut butter crunchies, creamy ice cream, and whipped cream frosting.
Not gunna lie, I’ll take ice cream over a cupcake any day. No challenge. And over pie, brownies, and just by the hair on it’s chinny-chin-chin, cookies too.
So naturally, I like to dominate all of the above desserts with (say it together now) I SCREAM.
What makes these ice cream cupcakes delicious
- chocolate graham crackers
- peanut butter
- chocolate syrup
- ice cream
- whipped cream
How to make these easy ice cream cupcakes
Line a muffin tin with 6 cupcake liners. Let 1 pint of your ice cream of choice (I used chocolate) thaw on the counter for 5-10 minutes, or until softened. While ice cream is softening, add 6 sheets of chocolate graham crackers to a food processor, or a large ziptop bag. Process graham crackers in food processor until crumbled, or smash in ziptop bag with rolling pin.
Add crumbs to a large bowl, and mix with 6 tablespoons of peanut butter magic shell or chocolate syrup. Add half the crumb mixture evenly to prepared cupcake liners.
Top each cupcake with a scoop of softened ice cream, and add the remaining crumb mixture. Finish each with another scoop of ice cream, and spread evenly. Freeze cupcakes for at least 1 hour, or until ready to serve. Before serving, top with whipped cream, and any other desired toppings such as sprinkles, chopped nuts, or a cherry.
Pro Tips:
- Mix up the flavor of ice cream, or even use 2 different kinds in each!
- If you’re not a big chocolate fan, use honey or cinnamon graham crackers instead.
FAQs
Do these ice cream cupcakes get soggy?
Like any ice cream and whipped cream that gets left out for an extended amount of time. then yes these will get soggy. Wait to add the whipped cream to the cupcakes just before serving to prevent it from melting too much.
How long do these ice cream cupcakes last?
In my house, not too long. 😉 If left unfrosted and stored in an airtight container, these can last up to a month in the freezer.
Money-Saving Tips for these Ice Cream Cupcakes:
- Shop the sales. Ice cream is constantly on sale. Use which one is on sale that week, as long as it is still one you enjoy.
- Buy store-brands. Utilize store brands for items such as graham crackers and whipped cream to save money without sacrificing flavor or quality.
more dessert recipes:
Key Lime Pie Ice Cream Sandwiches
Dairy-Free Chocolate Peanut Butter Ice Cream Pie
2-Ingredient Sweet Potato Ice Cream
Did you make this recipe? Leave me a comment & rate to let me know how it came out!
Pin this to your Desserts board!
Print
Super Easy Ice Cream Cupcakes
- Prep Time: 45 min
- Total Time: 45 min
- Yield: 6 cupcakes 1x
- Diet: Vegetarian
Description
How to Make Super Easy Ice Cream Cupcakes — A must-try recipe for any summer party or birthday! Layers of chocolate peanut butter crunchies, creamy ice cream, and whipped cream frosting.
Ingredients
- 6 sheets chocolate graham crackers
- 6 tablespoons peanut butter magic shell sauce, or chocolate magic shell/chocolate syrup
- 1 pint ice cream of choice ( I used chocolate)
- whipped cream
- additional toppings (sprinkles, chopped nuts, cherries, etc)
Instructions
- Line a muffin tin with 6 foil cupcake liners
- Let ice cream thaw on counter until softened.
- In the bowl of a food processor, add graham cracker sheets.
- Pulse until crumbs are formed.
- Add crumbs to a bowl, and mix with magic shell or chocolate sauce.
- Add half of crumb mixture evenly to prepared cupcake liners.
- Top each with a spoonful of softened ice cream.
- Top with remaining crumb mixture.
- Finish with one more spoonful of ice cream, and spread evenly.
- Freeze cupcakes at least 30 minutes, or until ready to serve.
- Right before serving, top each cupcake with whipped cream and desired toppings.
Notes
- You can smash graham crackers in a ziptop bag with a rolling pin.
- Mix up the ice cream flavors, or use two different kinds!
- Category: Dessert
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 225
- Sugar: 21
- Sodium: 113
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 4
- Cholesterol: 22
Keywords: ice cream, cupcake, cake, dessert, sweet, vegetarian
Looks so yummy and your photo styling is adorable!
This is such a genius idea–I love the sprinkles too! It makes em’ so fun!
I agree. Ice cream always makes my day better! These are great and an awesome form of moderation since they’re in mini form!
Ice cream cupcakes sound like pretty much the most amazing dessert ever, haha. I need to try these asap! What a great treat on a hot summer day.
Graham crackers and ice cream are a great combo!
★★★★★
This looks like a definite summer crowd pleaser. Great for parties!
Oh my goodness! If these cupcakes taste anywhere near how yummy they look — we’ll be in trouble! I think I could eat a few of them! They look amazing and perfect for summer!
★★★★★
These scream summer! Can’t wait to give them a try!
Insanely adorable AND mouthwatering!
★★★★★
Ice cream cupcake?! OMG these sound and LOOK perfect! Just one big YUM!
★★★★★
Wow – these ice cream cakes look delicious… plus peanut butter sauce! #yum
Ice cream cupcakes. Fun idea. 2 childhood classics in one.
Oh yum, those look so good, and cupcake size portions are a great idea!
Thanks for sharing!
That looks soooo good! now I’m craving ice cream!!
★★★★★
YUMMY! I cannot remember the last time that I had an ice cream cupcake and these looks DELISH! Perfect for summer…I want to grab it right through the screen. LOL!
These are so adorable. I am totally craving this right now
★★★★★
What a great summer treat. Yum!