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Ice Cream Cupcakes

Materials: favorite cake mix, ice cream, and cupcake liners, and frosting/whipped cream. - - - - Directions: Use one tablespoon of batter. If you like more cake than ice cream, increase the batter by a teaspoon. Bake for about 10-12 mins. Once the cupcakes have cooled, press softened ice cream on top and freeze until completely hardened. Top with frosting or Reddi-Wip swirls and sprinkles.

Cinnamon Ice Cream: This is a classic dessert in Spain. Although ice cream is not eaten at home, summer dinners many times end up at an 'Heladería' (ice cream stand) where Spaniards eat this one!