Chocolate Cupcake Ice Cream Sandwiches

Ice cream sandwiches get a bakery twist when chocolate cupcakes stand in for cookies in this fun American dessert. Softened vanilla ice cream is pressed between cooled halves, then finished with mini chips and a chocolate drizzle.

Serves 4 · 15 min prep

Estimate for one serving

• 420 cal
• 6g protein
• 55g carbs
• 21g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 classic chocolate cupcakes, unfrosted and cooled
• 2 cups vanilla ice cream, slightly softened
• 1/4 cup mini chocolate chips
• 2 tbsp chocolate syrup
• 1/2 cup whipped cream
• as needed parchment paper

Instructions

1. 1Slice each cooled chocolate cupcake horizontally through the middle with a serrated knife so you have eight even halves, keeping the domed tops intact.
2. 2Line a small baking sheet with parchment and arrange the four bottom halves cut-side up.
3. 3Scoop a generous mound of slightly softened vanilla ice cream onto each bottom half and gently press it into an even layer that reaches the edges.
4. 4Sprinkle mini chocolate chips over the ice cream so they stick, then place the matching cupcake tops cut-side down and press lightly to form sandwiches.
5. 5Wrap each sandwich loosely in parchment or plastic wrap and freeze for at least one hour until the ice cream is firm again.
6. 6Just before serving, unwrap the sandwiches and drizzle chocolate syrup over the tops in thin zigzags.
7. 7Add a small dollop of whipped cream on each sandwich if desired and finish with a few extra mini chips for crunch.
8. 8Serve immediately on chilled plates so the ice cream stays solid between the soft chocolate cake layers; eat with a napkin ready because they melt fast.
9. 9Store any leftovers tightly wrapped in the freezer for up to three days and let them sit two minutes at room temperature before biting.