1 container (1.5 quarts) Breyers Mint Chocolate Chip or Chocolate Ice Cream
1/2 cup rainbow sprinkles
Instructions
1) Line 12-cup muffin pan with baking papers; set aside. Trim off top of cake to flatten. Cut cake horizontally into 3 slices, then cut out 12 rounds using 2 1/4-inch round cookie cutter or glass; aarange 1 cake round in each muffin cup.
2) Scoop Breyers Ice Cream onto cakes, then roll in sprinkles. Freeze 2 hours or until firm.
Serving
Suggestions
Prep Time- 30 minutes; Freeze Time- 2 hours
Originally Submitted
5/27/2013
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