These made-from-scratch ice cream cupcakes are just three ingredients and 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.
I’m so excited for the upcoming July 4th weekend and my mind has been on BBQ food and outdoor summer parties. I love making fun summer desserts so my mind went to this cupcake idea. I’ve made a 3-ingredient cake before using ice cream as the main ingredient.
So, I took that same recipe and turned it into individual cupcakes. Since they are made with ice cream, it only makes sense to decorate the cupcakes with a scoop of ice cream. I also decorated each one with sprinkles and chocolate syrup. Aren’t they so cute? I think they’re perfect for a summer party.
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. 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.
How to Make Them
These cupcakes are so easy – you only need three ingredients. 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 cupcakes are made with chocolate ice cream. You definitely want a rich ice cream since it’s the only thing providing the flavor, and I’ve found chocolate works best. So, buy a premium ice cream and don’t use one that is low-fat or sugar-free.
- You will also need cake flour which gives them a tender crumb. I don’t recommend using all-purpose flour because it will make your cupcakes too dense and tough.
- You will need baking powder, too.
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 batter equally among them and bake the cupcakes for 13 to 15 minutes at 350°F.
How to Decorate
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 wait until you want to serve them to finish them with the decorations. Or, set out the ice cream and toppings and let your guests decorate their own.
- 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.
- Top with colorful sprinkles
These are so perfect for summer. 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
- 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
- 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.
- 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.