I have a major sweet tooth. I mean, I even have a Pinterest board devoted to my sweet addiction. Every time I finish lunch and dinner I instantly crave something sweet. Usually a couple chocolate chips will do but one of my favorite treats is definitely ice cream. And fortunately (or unfortunately, depending on how you look at it) ice cream is Kevin’s favorite too.

This recipe is a bit of a throw-back to the Carvel ice cream cakes of my childhood. They were super simple but oh-so-delicious, mostly due to the chocolate crunchy layer in the middle. I’ve simplified the making of an ice cream cake at home by skipping the icing and making it in a jumbo muffin tin. Instant personal size ice cream cakes! Just the way I like it. Because you know no one really ever wants to share their dessert, right?

Check out the video below to see how easy they are to make. I can’t promise that you won’t want to run to the grocery store ASAP though!

Homemade Mini Ice Cream Cakes

Ingredients

1/2 pint vanilla ice cream
1/2 pint chocolate ice cream
1 cup chocolate wafer cookies
1/3 cup hot fudge sauce, room temperature
Sprinkles

Supplies

Silicone jumbo muffin pan
Ice cream scoop
Mini offset spatula
Food processor (not necessary, but makes it super easy!)
Parchment paper

Directions

1. Let the vanilla ice cream sit out for 15 minutes to soften. Scoop 2 scoops of vanilla ice cream into each cup of the muffin pan. Use a small offset spatula to press the ice cream down and smooth it out. Pop the entire pan back into the freezer for 15 minutes.
2. Meanwhile, place the chocolate wafter cookies in a food processor and pulse until it looks like bread crumbs. Add the hot fudge sauce and pulse a few more times until it’s combined.
3. Remove the pan from the freezer and add a layer of the cookie mixture on top of the vanilla ice cream layer. Return the pan to the freezer for 15 minutes. Meanwhile, remove the chocolate ice cream from the freezer and let it sit out for 15 minutes to soften.
4. Add 2 scoops of chocolate ice cream on top of the cookie layer. Use the offset spatula to smooth out the top layer. Place a sheet of parchment paper on top and freeze the entire tray overnight.
5. Just before serving, remove the mini ice cream cakes from the pan by inverting the silicone cups. Place on a plate and add some sprinkles on top then dig in! If you want to serve these at a later date, just wrap up the silicone pan and keep in the freezer for up to 1 month.

plates / flatware

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