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Ice cream cake is a classic party dessert, especially in the warmer weather.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Freeze cupcakes: 2 hours
Total Time: 2 hours 30 minutes
Servings: 24 cupcakes


  • 1 box of chocolate cake mix + ingredients called for on the box
  • 1 ½ qt. ice cream (any flavor)
  • 2 cups whipped topping
  • 1 cup semi-sweet chocolate chips, melted
  • Sprinkles or candies for decoration


  • Preheat oven to 350 degrees F and line two 12 cup muffin tips with cupcake liners. Set aside. Prepare the cake mix according to the box instructions and divide evenly between the liners.
  • Bake until a toothpick inserted in the center of a cupcake comes out with just a few crumbs. Allow the cupcakes to cool completely
  • Using a small knife or melon baller, scoop out the center of each cupcake, creating a well in the middle
  • Spoon a small scoop of ice cream into the center of each cupcake and press the top back on. Freeze cupcakes for 1 1/2 -2 hours until firm
  • Once firm, remove from freezer and pipe a mound of whipped topping on each cupcake
  • Drizzle the melted chocolate over top and top with sprinkles or desired decoration
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