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Super Easy Ice Cream Cupcakes

April 30, 2019 by Emily Cooper 17 Comments

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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.

Ice Cream Cupcake on White Plate

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.

Ice Cream Cupcakes Overhead on Plate

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.

Ice Cream Cupcake with Peanut Butter Drizzle

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.

Ice Cream Cupcake Cut in Half

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!

Ice Cream Cupcakes with Spoon

Pin this to your Desserts board!

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Ice Cream Cupcake on White Plate

Super Easy Ice Cream Cupcakes


  • Author: Emily Cooper, RDN
  • Prep Time: 45 min
  • Total Time: 45 min
  • Yield: 6 cupcakes 1x
  • Diet: Vegetarian
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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

Scale
  • 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

  1. Line a muffin tin with 6 foil cupcake liners
  2. Let ice cream thaw on counter until softened.
  3. In the bowl of a food processor, add graham cracker sheets.
  4. Pulse until crumbs are formed.
  5. Add crumbs to a bowl, and mix with magic shell or chocolate sauce.
  6. Add half of crumb mixture evenly to prepared cupcake liners.
  7. Top each with a spoonful of softened ice cream.
  8. Top with remaining crumb mixture.
  9. Finish with one more spoonful of ice cream, and spread evenly.
  10. Freeze cupcakes at least 30 minutes, or until ready to serve.
  11. 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

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Filed Under: 10 Ingredients or Less, 30 Minutes or Less, Food, Recipes, Sweet Treats, Vegetarian Tagged With: cake, cupcake, dessert, ice cream, summer, treat, vegetarian

Previous Post: « How To Make Oatmeal More Filling
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Reader Interactions

Comments

  1. Diane Boyd

    June 23, 2017 at 7:15 am

    Looks so yummy and your photo styling is adorable!

    Reply
  2. Farrah

    June 26, 2017 at 12:14 pm

    This is such a genius idea–I love the sprinkles too! It makes em’ so fun!

    Reply
  3. Abbey Sharp

    June 26, 2017 at 1:48 pm

    I agree. Ice cream always makes my day better! These are great and an awesome form of moderation since they’re in mini form!

    Reply
  4. Chrissy @ Snacking in Sneakers

    June 26, 2017 at 3:02 pm

    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.

    Reply
  5. Deborah @ Confessions of a mother runner

    June 26, 2017 at 4:40 pm

    Graham crackers and ice cream are a great combo!

    ★★★★★

    Reply
  6. Tasting Page

    June 26, 2017 at 8:19 pm

    This looks like a definite summer crowd pleaser. Great for parties!

    Reply
  7. Kalee

    June 26, 2017 at 8:31 pm

    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!

    ★★★★★

    Reply
  8. Sarah

    June 26, 2017 at 8:58 pm

    These scream summer! Can’t wait to give them a try!

    Reply
  9. Karman | The Nutrition Adventure

    June 26, 2017 at 11:30 pm

    Insanely adorable AND mouthwatering!

    ★★★★★

    Reply
  10. Natalie

    June 27, 2017 at 9:06 am

    Ice cream cupcake?! OMG these sound and LOOK perfect! Just one big YUM!

    ★★★★★

    Reply
  11. Ilka

    June 27, 2017 at 2:32 pm

    Wow – these ice cream cakes look delicious… plus peanut butter sauce! #yum

    Reply
  12. jill conyers

    June 27, 2017 at 2:45 pm

    Ice cream cupcakes. Fun idea. 2 childhood classics in one.

    Reply
  13. Karen G.

    June 27, 2017 at 6:39 pm

    Oh yum, those look so good, and cupcake size portions are a great idea!
    Thanks for sharing!

    Reply
  14. Abbey Sharp

    May 31, 2018 at 5:12 pm

    That looks soooo good! now I’m craving ice cream!!

    ★★★★★

    Reply
  15. Katie Uhran

    July 18, 2018 at 6:53 am

    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!

    Reply
  16. Abbey Sharp

    July 18, 2018 at 2:47 pm

    These are so adorable. I am totally craving this right now

    ★★★★★

    Reply
  17. Kelly

    July 18, 2018 at 7:17 pm

    What a great summer treat. Yum!

    Reply

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Hi there! I’m Emily, a registered dietitian, food lover, and peanut butter enthusiast. I’m here to show you that eating & living healthy doesn’t have to be boring, expensive, or difficult. I share my passion for cooking with quick & healthy recipes made with simple and affordable ingredients. Learn more!

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