Ice Cream...Cupcakes!

Oh gosh, how cute are these? Here is another summer dessert idea that is fun for the kids. We love cupcakes because they are "just enough" and so easy to serve at the kids' parties. But for the summer, this is a "cool" idea and gives you your cake and ice cream in a cupcake liner. And, you can experiment with ice cream flavors and toppings. Some of the things that came to mind were:

Coffee ice cream and Heath Bar toffee bits
Mint Chocolate Chip ice cream and mini chocolate chips
Peanut Butter Ice Cream and chopped peanuts
Maple Walnut Ice Cream and chopped toasted walnuts
Raspberry Swirl ice cream or Sorbet with chopped bittersweet chocolate
Strawberry ice cream with chopped milk chocolate
Vanilla ice cream with toasted coconut
Vanilla ice cream with chopped chocolate covered almonds
Vanilla or chocolate ice cream with chopped Milky Way bars

OK, had enough? I told you that all you need is your imagination and a favorite flavor! And ask the kids! They can always come up with some great combinations.

Ice Cream Cupcakes

1 Sara Lee frozen pound cake

3/4 cup heavy cream

1/2 cup confectioners' sugar

2 pints ice cream, flavor of your choice, slightly softened

1 cup toppings that you want to use for mixing in

Arrange 12 paper liners in a 12-cup muffin tin. Cut pound cake unto 1/2-inch thick slices. Use a 2-inch biscuit cutter to cut 12 circles from slices, reserving scraps for another use (like trifle, perhaps!) Place circles in bottoms of cupcake liners.

Combine heavy cream and confectioners' sugar in a bowl and whip with an electric mixer until cream holds stiff peaks. Scoop ice cream into a large bowl. Reserve 1/4 cup toppings; add remaining toppings to bowl with ice cream. Combine by mashing ice cream and toppings with back of a large spoon. (If ice cream gets too soft, place bowl in freezer for 10 minutes before continuing.)

Top each pound cake circle with a scoop of ice cream and cover with whipped cream. Sprinkle with remaining toppings. Lightly drape cupcakes with plastic wrap and place in freezer until form, at least 2 hours or up to 3 days.

Tropical Thoughts.....

The weather here has been so dreary. Central NY is not having a very nice summer...rain, cool temperatures. A lot of the blahs going around. So we have to make the best of it by making happy food!! How about a tropical sundae? I found a version of this in ALL YOU magazine and changed it up a bit. Result? Delicious and like a pina colada for kids! For an adult version of this dessert, add a little white rum to the caramel sauce. Or you can try using a different flavor of ice cream...I used Dulce de Leche. You can always add a sliced banana to the pineapple and caramel sauce while you are caramelizing. This would be like a warm banana split with some fresh whipped cream and toasted peanuts on top. Use your imagination. This is a cool and decadent way to end your summer supper!

Pina Colada Sundae
1 cored fresh pineapple
4 Tbsp. unsalted butter
1/4 cup packed light brown sugar
3 cups vanilla ice cream
Toasted coconut


1. Slice pineapple into eight rings and cut each into 6 pieces.
2. Warm butter in a large skillet over medium high heat. When butter begins to foam, add pineapple and brown sugar and cook, stirring frequently, until pineapple begins to brown and sugar is dissolved, 2-4 minutes. Remove from heat, scrape into a shallow bowl and let stand until just warm to the touch, 2-3 minutes. (If you wish to add rum, add when you remove from the heat and stir well. Then let rest.)
3. Divide ice cream among 6 dessert dishes or layer into parfait glasses. Top each dish with pineapple and sauce. Sprinkle with toasted coconut