These Ice Cream Cupcakes are made with 3 ingredients and are the perfect easy summer dessert. Decorate them with a scoop of ice cream, sprinkles, and chocolate syrup to make them even more festive for parties.
3 Ingredient Cupcakes
These cupcakes are so easy to make, and summer parties are all about simple, easy recipes. You can mix the batter in one bowl, eliminating the need for several dirty dishes. They bake fast in the oven, and then they are ready. You can let your guests decorate them as they wish, making it even more fun.
Ingredients
- Premium chocolate ice cream – Make sure to use full-fat ice cream since these cupcakes don’t have any added fat or sugar. Low-fat ice cream won’t work as well. I haven’t tested this recipe with dairy-free ice cream.
- Cake flour – Don’t use all-purpose flour. I’ve tested the recipe with it, and the cupcakes don’t have the right texture. Cake flour works best.
- Baking powder
How to Make Them
These cupcakes are so easy. Using ice cream to make them means you don’t need to add extra sugar and eggs since those ingredients are already in the ice cream.
The easiest way to make the batter is to place the ice cream in a microwave-safe mixing bowl. Melt it in the microwave in 30 to 40-second increments or until it is almost completely melted.
Add the flour and baking powder and mix until the batter is very smooth. Line your muffin pan with paper liners, divide the cake batter equally among them and bake the cupcakes for 13 to 15 minutes at 350°F.
How to Decorate Them
You will want to bake the cupcakes ahead and fully cool them. Store them in an airtight container until you are ready to decorate and serve them.
Since they are decorated with ice cream, you will want to keep the ice cream in the freezer until you are ready to serve the cupcakes.
- You can use any kind of ice cream you like. I used caramel which goes really well with the chocolate cupcakes. Top each one with a scoop of ice cream.
- Drizzle chocolate syrup or you can also use caramel sauce, depending on the flavor of ice cream you are using.
- Add some sprinkles on top of each cupcake.
- You can also skip the ice cream topping and frost the cupcakes with chocolate frosting, vanilla frosting, or another buttercream frosting that you like.
- Or, for a lighter topping, top each one with a dollop of whipped cream or Cool Whip.
Storage
You can make these cupcakes a day in advance. Once they are cool, store them in an airtight container at room temperature. You can decorate them the next day before serving them.
You can also freeze the cupcakes for up to a month and then thaw them at room temperature.
These are so perfect for summer – I think they’d be really fun for a birthday party. Kids and adults love them and I can’t wait to have an excuse to make another batch.
More Cupcake Recipes
3 Ingredient Ice Cream Cupcakes
Ingredients
- 1 1/2 cups full fat chocolate ice cream plus additional for decorating tops of cupcakes (see note)
- 1 cup cake flour (see note)
- 1 1/2 tsp baking powder
Instructions
- Preheat oven to 350°F. Line cupcake pan with 6 cupcake liners.
- Add ice cream to large mixing bowl and microwave for about 30-40 seconds until almost fully melted. Add in flour and baking powder. Mix with a large mixing spoon until no flour lumps remain and the batter is completely smooth. Scoop batter into cupcake liners. Bake for about 13-15 minutes or until a toothpick inserted comes out clean.
- Let cupcakes completely cool before scooping with additional ice cream and adding sprinkles, chocolate fudge, or anything else you may like with your ice cream.
Notes
- Make sure you use full-fat chocolate ice cream. There is no other source of fat in this recipe so you will need all the fat from the ice cream.
- This recipe does not work as well with all purpose flour. The texture of the cake will be tougher so I highly recommend sticking with cake flour.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I just got cake flour and will be doing the recipe with TC this afternoon. Am excited to make this!
i hope they turned out well!
We may have to make 2 since the recipes says it serves only 6. It’s my parents’ anniversary today and this is something all the nephews would love eating, haha.
yes def double it! i only made a few since this was my test run. I’d also stick with using a full fat chocolate ice cream. i’ve tried subbing with a low fat ice cream and the cupcakes came out too dry and tough and with the more subtle ice cream flavors, the cupcakes dont have much taste.
I can’t wait to have TC make this (notice I said her, not me, heheh). I love how simple this is!
haha, yes you should have TC make this!