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Festive Mini Ice Cream Cakes

Festive Mini Ice Cream Cakes
Recipe provided by Smucker's® Ice Cream Toppings
4 ServingsPrep: 30 min.+ freezing

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 2/3 cup (11.75 oz.) jar Smucker's® Hot Fudge Spoonable Ice Cream Topping
  • 1/2 cup chocolate wafer cookie crumbs
  • 1/4 cup chopped peanuts (optional)
  • 1 (1.5 quart) container vanilla ice cream
  • 2 (7.25 oz.) containers Smucker's® Magic Shell® Vanilla Cupcake Flavor Topping or any variety Smucker's® Magic Shell® Topping
  • 1 (13.5 oz.)container Pillsbury® Easy Frost™ Vanilla Dream Flavor No Fuss Frosting or any variety Pillsbury® Easy Frost™ No Fuss Frosting

Directions

  • COAT inside of four 9-ounce clear plastic drink cups with no-stick
  • cooking spray. Line each cup with a sheet of plastic wrap, allowing
  • ends of plastic wrap to hang over edges of cups about 3 inches.
  • MIX fudge topping, cookie crumbs and peanuts in small bowl just until
  • combined. Scoop ice cream into large mixing bowl. Let stand 10
  • minutes or until softened. Blend at low speed of electric mixer
  • until smooth and creamy.
  • SPOON about 1/2 cup softened ice cream into each drink cup. Using
  • the back of a spoon, make a well in the center of ice cream and
  • spread to thoroughly coat sides and bottoms of cups. Working
  • quickly, spoon fudge mixture into center of each cup. Divide
  • remaining ice cream over top of each cup. Spread carefully to cover
© Taste of Home 2013

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Festive Mini Ice Cream Cakes (continued)

Directions (continued)

  • fudge mixture. Lift edges of plastic wrap to cover tops. Pat
  • gently to pack into cups. Freeze at least 2 hours or until firm.
  • UNWRAP ice cream cakes, one at a time, and invert onto cooling rack
  • placed over plate. Slowly drizzle with Magic Shell to coat, using
  • back of spoon to help spread over entire surface. (Excess Magic
  • Shell that drips onto plate may be spooned onto cakes as necessary.)
  • Transfer to a freezer-safe serving plate. Decorate with frosting as
  • desired. Keep frozen until ready to serve. Yield: 4 mini cakes.
TIP: For variety, try other flavor ice creams like Strawberry, Chocolate or Mint Chip.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013