Ice Cream Cupcake
1 store bought pound cake
4 T strawberry jam
2 pints strawberry ice cream
1 cup heavy cream, chilled
2 T sugar
1 t vanilla extract
topping, optional
>how to make<
*Arrange 12 cupcake liners in 12 cup muffin tin.
(I used glass cups instead.)
*Cut pound cake into 1/2" thick slices.
*LIne 2" biscuit cutter to cut 12 circles.
*Spread 1 t jam on top of each circle of pound cake.
*Place circles in cupcake liners.
*Place nicely rounded scoop of ice cream on top of each pound cake circle.
*Cover muffin tin with plastic in freezer until ice cream is very firm, at least 2 hours and up to 2 days.
*Beat cream, sugar, and vanilla to soft peaks.
*Remove muffin tin from freezer and cover ice cream with shipped cream, leaving cakes in tin and spreading whipped cream to form sloped sides with peak.
*Return to freezer to allow to set overnight.
*Remove cupcakes from muffin tin and serve.
-serves 12-
Note: I found this recipe in "Cook's Country".
Labels: ice cream cupcake recipe