I have never been a huge fan of cake. If there’s enough frosting, I suppose, but then you quickly get into the realm of too much frosting. If it’s a particularly phenomenal cake, then I will eat it. My husband, on the other hand, will not touch it. But he loves ice cream cakes. I do too, but I am extremely picky!
I do not like ice cream cakes that have actual cake in them. Unfortunately, every ice cream cake I’ve gotten from a store or fast food restaurant (DQ), has cake in their ice cream cake. To solve this dilemma, I started making my own.
Usually I make my ice cream cakes in a bread pan.
This year I thought it would be more fun to make individual ice cream cakes. They’re super easy, the exact same concept as the larger cake, but you can change up the ice cream and toppings by request. I think these little cakes would be perfect for a birthday party where the kids could make their own at the beginning of the party, then after they eat, they could have their personalized ice cream cakes.
To make your own mini ice cream cakes, you will need:
A muffin tin
2 types of ice cream. I used vanilla and chocolate chip mint.
Toppings of your choice. For the center, I used broken pieces of nutter butter cookies.
Magic Shell (optional)
- Cut a piece of plastic wrap to cover two spaces in the muffin tin. Be sure the wrap fits all the way inside the holes and will have enough hanging out to grab onto. Repeat this step until you have the amount of the muffin tin you will be using is covered.
2. Place a scoop of ice cream in each space. Once you have all the spaces filled with one scoop of ice cream, push it down with the back of a spoon.
3. Put in some toppings. In my case, I put in some broken up nutter butters. Next time, I’ll add a layer of peanut butter. But you can put whatever you like in there!
4. Add a scoop or two of the second ice cream flavor on top of the toppings. Push it down with the back of a spoon. Put the little cakes into the freezer.
5. Depending on how many cakes you’re making, will depend on how much crust you’ll want to make. For two cakes, take 5 Oreos and place them in a small food processor, (or just crush the crap out of them by hand or with a rolling pin). Mix in 1-1 1/2 tablespoons of butter.
6. Take the cakes out of the freezer and evenly distribute the crust. Push the crust down a bit and cover the cakes with the overhanging plastic wrap. Return to the freezer for at least a half hour.
7. Ready to eat! Carefully pull the cakes out, unwrap them, and place them on a plate. Add any extra toppings you want (I added some chocolate Magic Shell). Enjoy!
As I said before, making these little cakes and a large one is pretty much the same. For a large cake, put a piece of plastic wrap that fills the whole inside of a bread pan. Then start layering away!
But I’ve got to say, I just love these little cakes because they are the perfect serving size (maybe half for the little ones), and they have everything I want in them!!
I hope you like them as much as my family does!!