Vegan Ice Cream Cupcakes
Serves 10
10 mins prep
20 mins cook
30 mins freeze
60 mins total
I'm taking ice cream cake to the next level with these easy ice cream cupcakes! Not only are they vegan, but even the most Pinterest fail mom can do it!
Toppings:
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Cut a circle in the top of the cupcake. Then cut down like you are cutting a cylinder.
Carefully remove the cut area, scooping out the cupcake but not all the way down to the bottom.
Cut off some of the cupcake filling from the top and save it in a bowl to use for a bonus treat (see below). Set the top on the side so you can put it back on.
Put about 2 tablespoons of ice cream into the hole in your cupcake. Smooth down.
Put the top of the cupcake back on.
It is best to freeze the cupcakes at this point so they can get firm as your ice cream will begin to get soft as you make these. To freeze wrap tightly in plastic wrap and put them in an airtight container. Freezer for about 30-60 minutes if you want to eat them that day.
Take them out of the freezer and top with frosting. No one will ever know there is a hole!
If you want to frost them and store them frosted then simply frost right after you make them and store them in the freezer in an airtight container.
Making the ice cream cake balls bonus treat:
Take the extra cupcake filling and mix it with equal amount of ice cream in a bowl.
Shape the mixture into small balls, then wrap each of them in plastic wrap and freeze! You could also put them on a candy or popsicle stick.
Once you are ready to eat them, let them defrost for a minute or two and enjoy!
