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Ice Cream Cupcakes with Whipped Cream

Ice Cream Cupcakes with Whipped Cream
2 h. 15 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
1 smaller Chocolate cake (from the bakery)
4 scoops Ice cream
100 grams Whipping cream
Sugar pearl
Grated chocolate
4 Paper baking molds (about 5 cm)
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Preparation steps

1

Cut chocolate cake into 4 slices each about 1.5 cm (approximately ½ inch) thick and cut out circles with a cookie cutter, each about 5 cm (approximately 2 inches) diameter.

2

Place cake circles into paper baking cups and place 1 scoop of ice cream over each and pipe whipped cream over ice cream.

3

Sprinkle with sugar pearls and garnish with chocolate shavings. Freeze for at least 2 hours, until just before serving.