Recipe by footballgrl16
"Time consuming, but easy, and with hundreds of possibilities (cakes, frostings, and ice creams) -- this is sure to be a new favorite! You can easily double this recipe if they disappear! (24 cupcakes need less than 12 cupcakes worth of batter.)"
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1 (18.25 ounce) package
chocolate cake mix
1 1/4 cups
1 (1.5 quart) container
vanilla ice cream, softened
1 (16 ounce) container
prepared chocolate fudge frosting
I am the submitter of this recipe and I noticed AR changed a few things from my original submission so I wanted to add a few notes: If you make an entire box of cake mix, you will have a substantial amount of batter left over. I made mine into a 8" cake. Watch the time on the cupcakes. Follow the cake mix directions on the back of the box (don't use 3 eggs unless yours says too). Ice cream shell would be great for a frosting substitute on these if you prefer!
This was really good. I decided to try a different approach the second time around. I split a box of cake mix between 2 13 x 9 pans. After they cooled I wrapped them in plastic wrap and frozen them over night. The next day I placed one in the bottome of a 13 x 9 pan then spread almost a gallon of softened ice cream on that. I topped it with the 2nd frozen cake. I wrapped the pan with plastic wrap and refroze. When I served it, I served a slice with whipped cream, chocoate sauce and a cherry. Everyone LOVED this both ways I made it. :) Thanks for a great idea.
It was great the ice cream was nice and it was easy to make
* Percent Daily Values are based on a 2,000 calorie diet.
Ice Cream Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 108
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