Ice Cream Cupcake Sandwiches

May 27th, 2010 by justJENN

Whenever I make 50+ cupcakes I always make extra, but you can only eat so many leftover cupcakes…right? So I had to think of new ways to ‘use’ them.

Combining the ice cream and the cupcake means it can stay frozen for longer periods and I could just pull them out and eat them in the future. Er…the future being more like an hour later not months from now, but you get my drift… ~no self control~

ingredients:
cupcakes
ice cream (slightly softened)
sprinkles

Most cupcakes have a rounded top, so I like to even it out by slicing off the top to make a flat surface. This makes the cupcake more like a ‘sandwich’ and less whoopie-pie looking.

Take your leftover cupcake and cut it in half. You’ll find of course, that the bottom is slightly smaller than the top since the liners taper up. If you are fine with that, good for you, but I am insanely perfectionist and feel the need to cut TWO cupcakes so that I have two even slices of cake – i.e. two bottoms and two tops. Yes, I need therapy.

Once you have the two EVEN slices of cupcake, spread the softened ice cream on the cake. As opposed to ice cream cookie sandwiches, the cupcakes can be pretty delicate. If yours are too crumbly just place the cupcake slice in the freezer for a few minutes so that it firms up.

Place the other slice of cupcake on top of the ice cream. Now I like to wrap the whole thing tightly in plastic wrap just to get it all nice and ‘sandwich-like’. Place it in the freezer for a few minutes or until the time you are ready to serve.

Once you are ready to serve – take it out of the freezer and roll it in sprinkles, nuts, chocolate chips, whatever your heart desires.

These make a nice presentation for a dinner party, you can just pull them out of the freezer and serve them quickly and elegantly with a fork. Or do as the Baby does and eat them with your hands until your entire brand new Iron Man shirt is destroyed. Whatever works for you.