April 30, 2009

Mini Ice Cream Cakes

1 chocolate cake mix, prepared
½ gallon mint choc. chip ice cream, or whatever you like
1 c. heavy cream
2 c. semi-sweet choc. chips

-Prepare cake mix as directed. Spray cupcake pans very well. Drop 1 tbsp. batter in bottom of each cup. Bake at 350 degrees for 10 minutes. Let cool.
-Soften ice cream. Spread into each cup, leaving just a little room for ganache. Freeze until firm.
-Melt heavy cream and semi-sweet chips in 30-second intervals until smooth. Place a little on each cupcake. Top with sprinkles. Place back in freezer. Needs to freeze for a while to get solid again! Makes 24, with leftover batter only.

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