3 Ingredient Ice Cream Cupcakes

These made-from-scratch ice cream cupcakes are just three ingredients and the perfect easy summer party treat. Decorate them with a scoop of ice cream, sprinkles and chocolate syrup to make them even more festive.

I’m so excited for the upcoming July 4th weekend and my mind has been on BBQ food and outdoor summer parties. And then my mind went to this cupcake idea. I’ve made a 3-ingredient cake before, using ice cream as the main ingredient. I took that same recipe and turned them into individual cupcakes. And since the cupcakes are made of ice cream, it only makes sense to decorate the cupcakes with a scoop of ice cream.

These cupcakes are so easy to make and summer parties are all about simple, no-sweat recipes. You can mix the batter in one bowl, eliminating the need for several dirty dishes. The cupcakes need about 15 minutes in the oven and then they are ready. You can let your guests decorate them as they wish, making it even more fun.

The cupcakes are made with chocolate ice cream. You definitely want an ice cream flavor with a rich flavor since the ice cream is the only thing providing the flavor, and I’ve found chocolate works best. I originally was going to top it with more chocolate ice cream, but I ran out, so I ended up using a caramel ice cream, which tastes great too.


3 Ingredient Ice Cream Cupcakes


1 1/2 cups full fat chocolate ice cream (plus additional for decorating tops of cupcakes)
1 cup cake flour
1 1/2 tsp baking powder

Note: 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. Also 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.


1. Preheat oven to 350F. Line cupcake pan with 6 cupcake liners.
2. 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 batter is completely smooth. Scoop batter into cupcake liners. Bake for about 13-15 minutes or until toothpick inserted comes out clean.
3. Let cupcakes completely cool before scooping with additional ice cream and adding sprinkles, chocolate fudge, or anything else you may like with you ice cream.

All images and content are © Kirbie's Cravings.

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6 comments on “3 Ingredient Ice Cream Cupcakes”

  1. I can’t wait to have TC make this (notice I said her, not me, heheh). I love how simple this is!  

  2. 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.

  3. I just got cake flour and will be doing the recipe with TC this afternoon. Am excited to make this! 

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