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Mini Ice Cream Cakes

A deliciously refreshing summer treat, these Mini Ice Cream Cakes are perfect for all ages. Made with a chocolate cookie crust, this cupcake-inspired Mini Ice Cream Cake is topped with fresh slices of peaches and sprinkles.

Mini Ice Cream Cakes

Last Saturday was a hot hot hot summer day, and it seemed as though we were melting in our shoes. I had such a great idea to make an Ice Cream Cupcake made entirely of Ice Cream but topped with fresh Peaches. This would surely help us cool off and keep the kids smiling on the hot summer day.

Ice Cream Cupcakes

The perfect ice cream ended up being the Blue Bunny Frozen Yogurt Vanilla Bean Flavor for the bottom of the cupcake, along with the Caramel Praline Crunch Frozen Yogurt for the frosting. Of course, the fresh peaches would be the topping for this delicious idea. My kids were so excited to try this we rushed home and got to work on this delicious recipe.

Ice Cream Cake Topping Idea’s

  • Fresh Peaches
  • Fresh Strawberries
  • Whipped Cream
  • Sprinkles
  • Hot fudge

Mini Ice Cream Cakes Ingredients

  • Chocolate Cookies
  • Blue Bunny Vanilla Bean Frozen Yogurt Ice Cream
  • Blue Bunny Caramel Praline Crunch Frozen Yogurt Ice Cream
  • Fresh Peaches
  • 1 Zip Lock Bag
  • Cupcake Liners
  • Cupcake Pan or mufin tin

These fun filled mini ice cream cakes are so much fun to make! Mix things up and choose different ice cream flavor combinations, such as chocolate ice cream topped with strawberry ice cream. Or vanilla ice cream topped with fudge chocolate and cookie dough ice cream.

This recipe calls for chocolate cookie’s, however you can use any flavored cookie as a base. I like to use sandwich cookies that have cream centers. It bumps up the flavor of the overall dessert and just makes my taste buds happy. To make the Cookie Crust, place 10 cookies in a zip lock bag, smash the cookies to a fine consistency. It’s okay to have a few chunks here or there.

How To Assemble the Mini Ice Cream Cakes

Before you start assembling the mini ice cream cakes, remove the ice cream from the freezer and sit it out on the counter for at least 15 minutes, at room temperature. Now that you have your cookie crust ingredients ready, line the cupcake pan or muffin tin with the cupcake liners. Fill the bottom of the cupcake liners with a layer of crushed cookies.

Scoop the Blue Bunny Vanilla Bean Frozen Yogurt Ice Cream into each of the cupcake liners. Fill each one and then press the ice cream down. Keep filling the cupcake liners until there is an even line of ice cream for each cupcake is packed tightly. Place the Cupcakes back into the freezer for about 2-4 hours, or until the ice cream has settled and hardened.

Let Blue Bunny Frozen Yogurt Ice Cream sit out for a few minutes on the counter and then add it to a piping bag. Pipe the ice cream on top of your cupcakes. Add sprinkles and cut peaches. Serve immediately or let sit in Freezer until you are ready to serve, enjoy!

Watermelon Kiwi Infused Water In Jars. A refreshing recipe for Watermelon Kiwi Infused Water will keep you hydrated and full, it's perfect for picnics and backyard BBQ's.

More Summer Recipes

Try more of my delicious refreshing summer recipes, like my Over The Top Dr Pepper® Cherry Float, or a more savory dish like this Grilled Chicken Teriyaki Kabobs recipe. Or maybe these Chocolate Cupcakes with Chocolate Buttercream Frosting, oh, and you especially don’t want to miss my Watermelon Kiwi Infused Water. It’s perfect for hot summer days and is the definition of a tasty refreshing summer drink.

Blue Bunny Ice Cream Cupcakes

A deliciously refreshing summer treat, these Mini Ice Cream Cakes are perfect for all ages. Made with a chocolate cookie crust, this cupcake-inspired Mini Ice Cream Cake is topped with fresh slices of peaches and sprinkles.

Ingredients

  • 10 Great Value Chocolate Cookies
  • 1 Tub of Blue Bunny Vanilla Bean Frozen Yogurt Ice Cream
  • 1 Tub of Blue Bunny Caramel Praline Crunch Frozen Yogurt Ice Cream
  • Fresh Peaches
  • 1 Zip Lock Bag
  • Cupcake Liners
  • Cupcake Pan

Instructions

  1. Place 10 cookies in a ziplock bag, smash the cookies to a fine consistency. ( It’s okay to have a few chunks )
  2. Line the cupcake pan with the cupcake liners. Fill the bottom of the cupcake liners with a layer of the crushed cookies.
  3. Scoop the Blue Bunny Vanilla Bean Frozen Yogurt Ice Cream into each of the cupcake liners. Fill each one and then press the ice cream down. Keep filling the cupcake liners until there is an even line of ice cream for each cupcake is packed tightly.
  4. Place the Cupcakes back into the freezer for about 2-4 hours, or until the ice cream has settled and hardened.
  5. Let Blue Bunny Frozen Yogurt Ice Cream sit out for a few minutes and then add it to a piping bag. Pipe the ice cream on top of your cupcakes. Add sprinkles and cut peaches.
  6. Let sit in Freezer until you are ready to serve or serve immediately. Enjoy!

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Yona Williams

Saturday 25th of July 2015

The most I've really done with ice cream is make a sundae. Clearly, I need to be a little more adventurous. Topping the 'cupcake' with a peach slice is a tasty idea.

Krystal's Kitsch

Saturday 25th of July 2015

I've never made ice cream cupcakes before. What a cute way to serve dessert!

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