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These red, white & blue cupcakes are perfect for your next Memorial Day or Fourth of July get-together. Red velvet cupcakes are layered with blue ice cream and frozen whipped cream topping -- a festive way to turn cake and ice cream into a hand-held dessert! —Taste of Home Food Styling Team
Nutritional Facts 1 cupcake equals 202 calories, 13 g fat (6 g saturated fat), 50 mg cholesterol, 137 mg sodium, 20 g carbohydrate, trace fiber, 3 g protein.
Originally published as Patriotic Ice Cream Cupcakes in Taste of Home's Cupcake of the Week Newsletter , p6/29/09
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Reviewed on May. 10, 2011 by jennybird20
Made this for 2 bridal showers. For one, the colors were yellow and gray, so I used yellow cake and Oreo ice cream. The other wedding was pink and black - devil's food cake and strawberry ice cream. Both combinations are great. You can use fancy cupcake papers to set any mood you want. I would tend not to use the red velvet cake or anything with artificial dye since almost all food additives are less than good for you and I might as well avoid as many as possible.
Reviewed on May. 05, 2011 by LaShayW
wow it look goooooodddddddd
Reviewed on Jul. 05, 2010 by workinmomTX
The idea of making these in an ice cream cone is a great idea! I need to read the reviews before I try the recipe.
These cupcakes have potential, but there are a few things I would do different and will try again. I filled the liners with less than half of the cake batter and it was too much, didn't leave enough room for the ice cream. The 2nd batch, I just added a Tablespoon and a half. That worked better. I used homemade blueberry ice cream, which turned out purple in color,so I will use vanilla tinted next time. I made a few with plain vanilla for my son who doesn't like blueberry. The icing was wonderful, it pipes well. I will add a little vanilla to the icing next time. I also only used 3 1/2 cups of heavy cream because that is all I had. It still worked out nicely. As a matter of fact, my kids love whipped icing. I may use this icing to decorate cakes from now on. Also, plan this in advance, because it takes a lot of freezing time.Overall, I liked the recipe and will try again. You could be very creative with the kind of cake and ice cream you use.
Reviewed on Jul. 04, 2010 by thedore
This was excellent. The only thing you have to do is only fill the cups a 1/4 of the way, you will get room for the ice cream. All of loved them, I am going to post this on my blog at www.joannskitchen.blogspot.com. That blog is only for favorite recipes, so check it out they are all GREAT..
Reviewed on Jul. 02, 2010 by rmdesanto
We are having company for the 4th of July and I decided to do this on a grander scale. I baked the cake in a giant silicone cupcake pan, which comes with top and bottom parts. I scooped the inside out of the baked top and bottom cakes and filled the hollow with vanilla bean ice cream. I put the parts together; wrapped them and popped the whole thing in the freezer. I am making the "frosting" as stated with additional vanilla flavoring and blue food coloring. My ice cream cupcake will be the center of attention topped with red, white and blue sprinkles for celebration time.
Reviewed on Jul. 01, 2010 by mstassi
I am going to try this in a deep 11 x 15 pan to make it quicker and easier. I don't have access to the blue moon ice cream either, but food coloring is easy. Hopefully they will cut OK if I get it out of the freezer a bit before I want to serve it. Would also make a pretty trifle in a glass bowl.
Reviewed on Jun. 30, 2010 by eneloj
This recipe was simple and taste great!! I only filled my cups about a 1/3 full with the cake batter, half full is a bit to much! so I ended up extra!
Reviewed on Jul. 22, 2009 by jane428
My icing did not work out. Don't know how you could mess it up? We still ate the cupcakes but I will not be making these again.
Reviewed on Jul. 07, 2009 by yazsmom
I made these cupcakes for the 4th of July, as well. I was only able to add about 1 tablespoon of batter to the cupcake liner after filling the fist batch half full. The cakes rose too high to add the ice cream layer. I made one dozen with the ice cream layer and two dozen of the cakes without ice cream layer. I simply added blue food color to Vanilla Bean ice cream which has more flavor than regular vanilla. The frosting was very good and these tasted like mini-ice cream cakes! My family loves holiday treats and these were a perfect mix of ice cream and cake!
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