As if we all needed another excuse to eat Lucky Charms, here it is! Today I’m sharing the how-to on these tasty mini Lucky Charms ice cream cakes. Vanilla ice cream gets a crumbly cereal layer right in the middle and they are topped with lots of colorful marshmallows. So what are you waiting for? Watch the video below to see how easy they are to make!

Lucky Charms Mini Ice Cream Cakes

INGREDIENTS

half gallon vanilla ice cream
2 cups Lucky Charms cereal
3 tablespoons unsalted butter, melted
extra marshmallows from cereal for garnish

SUPPLIES

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

DIRECTIONS

1. Let the 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 cereal in a food processor and pulse until it looks like bread crumbs. Add the marshmallow fluff 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.
4. Add 2 more scoops of vanilla ice cream on top of the cereal 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 sprinkle some more Lucky Charms on top. 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 but hold off until added the cereal sprinkles until just before serving.

Did you know that when you crush up all the multi-colored marshmallows they make a green color? I discovered that when making the crumbly cereal layer and loved how perfect that makes this cereal for St. Patrick’s Day.

This recipe doesn’t involve baking but they do need to chill overnight so make them today to have them in time for St. Patty’s Day. And the trick to making the individual portions easy-peezy? The jumbo silicone muffin pan. It cheap, on Prime, and great for making traditional ice cream cakes too. I’ve also used it for making individual stuffed French toast so it’s definitely a multi-functional kitchen item.

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