Ice Cream Cupcakes


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Ice Cream Cupcakes


  • 6 sugar cones, roughly broken

  • 1 pint ice cream of choice

  • Bottles of cake icing with different shaped tips

  • Fun cake decorations and candies


  1. In a food processor, blend the ice cream cones until well chopped but not completely powder. Place about 2 tablespoons of the cone mixture in the bottom of each muffin tin.

  2. Distribute the ice cream among the 6 cupcake molds and press down with a spoon or offset spatula to adhere to the cone crumbs. Smooth out with a spoon and freeze for at least 30 minutes.

  3. Remove from the freezer. Using a small rubber spatula, gently lift the ‘cupcake’ out of the tin and place on a serving plate. Using a star tip (or tip of choice) decorate the top of the ‘cupcake’ and have fun with any decorations and candies. Enjoy!

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