Photo: Ryan Benyl; Styling: Stephana Bottom
Prep Time
10 Mins
Chill Time
2 Hours
12 cupcakes (serving size: 1 cupcake)

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.


How to Make It

Step 1

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.

Step 2

Combine heavy cream and confectioners' sugar in a bowl and whip with an electric mixer until cream holds stiff peaks.

Step 3

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.)

Step 4

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.

Ratings & Reviews

jilljacobs's Review

August 25, 2011

robran12's Review

August 05, 2011
I tried this recipe My grandsons 5th birthday was this week.It was great he helped make these so easy.The only thing I did different was we used little Debbie banana nut muffins sliced them in 3 fit right in cupcake papers.