Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Regular cupcakes can't hold a candle to these top-notch frozen treats. They're ideal for hot summer days when you need a healthy dose of ice cream in the afternoon. Get ready to lick your fingers.

Recipe by MyRecipes August 2009

Gallery

Ryan Benyl; Styling: Stephana Bottom

Recipe Summary

prep:
10 mins
chill:
2 hrs
total:
2 hrs 10 mins
Yield:
12 cupcakes (serving size: 1 cupcake)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange 12 paper liners in a 12-cup muffin tin. Cut pound cake into 1/2-inch-thick slices. Use a 2-inch biscuit cutter to cut 12 circles from slices, reserving scraps for another use. Place circles in bottoms of cupcake liners.

    Advertisement
  • 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 Heath Bar Bits; add remaining Bits to bowl with ice cream. Combine by mashing ice cream and candy 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 Heath Bar Bits. Lightly drape cupcakes with plastic wrap and place in freezer until firm, at least 2 hours or up to 3 days.

Nutrition Facts

335 calories; fat 21g; saturated fat 12g; protein 3g; carbohydrates 35g; fiber 0g; cholesterol 94mg; sodium 163mg.
Advertisement
Advertisement