Mini Ice-Cream Cakes

Becky Luigart-Stayner

These fun little cakes are the perfect shade of pink for a little girl's birthday—or just for fun. Use any ice cream or frozen yogurt flavor to tailor it to the guest of honor's preference. You can assemble and freeze the cakes up to a day in advance.

Yield: 12 servings (serving size: 1 cake)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 274
  • Calories from fat: 24%
  • Fat: 7.2g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.6g
  • Carbohydrate: 47g
  • Fiber: 1g
  • Cholesterol: 49mg
  • Iron: 1mg
  • Sodium: 246mg
  • Calcium: 82mg

Ingredients

  • Cooking spray
  • 1 cup sugar
  • 1/3 cup butter, softened
  • 2 large eggs
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups low-fat strawberry ice cream, softened
  • 1 1/2 cups fat-free frozen whipped topping, thawed
  • 1 tablespoon red maraschino cherry juice (optional)
  • 12 red maraschino cherries with stems, drained

Preparation

  1. Preheat oven to 350°.
  2. Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
  3. Place sugar and butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition.
  4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat in extracts. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack. Place cake on a large platter or cutting board; refrigerate until cold (about 2 hours).
  5. Spread ice cream evenly over top of cake; cover with plastic wrap. Freeze until firm (6 hours to overnight).
  6. Uncover cake. Cut cake with a 2-inch round cutter into 24 cake rounds. Discard scraps. Working quickly, place one cake round, ice cream side up, in a paper muffin cup liner; top with another cake round, ice cream side down. Repeat procedure with remaining cake rounds to form 12 filled ice-cream cakes.
  7. Combine whipped topping and cherry juice, if desired. Top each cake with 2 tablespoons whipped topping; arrange 1 maraschino cherry on each cake. Freeze until ready to serve. Let ice-cream cakes stand at room temperature 5 minutes before serving.
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