Homemade Ice Cream CupcakesPrint Recipe
- 6 sugar cones, roughly broken
- 1 pint ice cream of choice
- Bottles of cake icing with different shaped tips
- Fun cake decorations and candies
In a food processor, blend the ice cream cones until well chopped but not completely powder. Place about 2 tablespoons of the cone mixture in the bottom of each muffin tin.
Distribute the ice cream among the 6 cupcake molds and press down with a spoon or offset spatula to adhere to the cone crumbs. Smooth out with a spoon and freeze for at least 30 minutes.
Remove from the freezer. Using a small rubber spatula, gently lift the ‘cupcake’ out of the tin and place on a serving plate. Using a star tip (or tip of choice) decorate the top of the ‘cupcake’ and have fun with any decorations and candies. Enjoy!