Festive Mini Ice Cream Cakes

Festive Mini Ice Cream Cakes

2 Reviews 2 Pics
Recipe by  Smucker’s Summer Desserts

“Chocolate wafer crumbs and chopped peanuts are swirled into a velvety fudge topping and layered with vanilla ice cream in these personal-sized desserts.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Coat inside of four 9-ounce clear plastic drink cups with no-stick cooking spray. Line each cup with a sheet of plastic wrap, allowing ends of plastic wrap to hang over edges of cups about 3 inches.
  2. Mix fudge topping, cookie crumbs and peanuts in small bowl just until combined. Scoop ice cream into large mixing bowl. Let stand 10 minutes or until softened. Blend at low speed of electric mixer until smooth and creamy.
  3. Spoon about 1/2 cup softened ice cream into each drink cup. Using the back of a spoon, make a well in the center of ice cream and spread to thoroughly coat sides and bottoms of cups. Working quickly, spoon fudge mixture into center of each cup. Divide remaining ice cream over top of each cup. Spread carefully to cover fudge mixture. Lift edges of plastic wrap to cover tops. Pat gently to pack mixture into cups. Freeze at least 2 hours or until firm.
  4. Unwrap ice cream cakes, one at a time, and invert onto cooling rack placed over plate. Slowly drizzle with Magic Shell to coat, using back of spoon to help spread over entire surface. (Excess Magic Shell that drips onto plate may be spooned onto cakes as necessary.) Transfer to a freezer-safe serving plate. Decorate with frosting as desired. Keep frozen until ready to serve.

Share It

Reviews (2)

Rate This Recipe
inconsequential
12

inconsequential

I made one slightly larger ice cream cake using this recipe, and it was delicious. It took a lot longer to freeze solid than the recipe indicated, even accounting for the size difference. If you're making this recipe, I'd suggest making it a day in advance. Also, make sure you coat the glasses very well with cooking spray - it's hard to get the cake out once it's frozen.

Angeni
10

Angeni

AMAZING!!

More Reviews

Similar Recipes

Ice Cream Scones
(28)

Ice Cream Scones

S'mores Pops
(7)

S'mores Pops

Peanut Butter Caramel Dip
(7)

Peanut Butter Caramel Dip

Strawberry Coffee Cake from Smucker's(R)
(3)

Strawberry Coffee Cake from Smucker's(R)

Caramel Monkey Bread
(2)

Caramel Monkey Bread

Fudgy Pretzel Brownies
(3)

Fudgy Pretzel Brownies

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 1671 cal
  • 84%
  • Fat
  • 93.7 g
  • 144%
  • Carbs
  • 195.5 g
  • 63%
  • Protein
  • 14.5 g
  • 29%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 612 mg
  • 24%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Caramel Monkey Bread

>

next recipe:

Double Chocolate Diamonds