Mini Ice Cream Cupcakes.
Mini vanilla cupcakes stuffed with vanilla ice cream blended with freeze-dried strawberries topped with a vanilla yogurt strawberry whipped cream. Bite-sized summertime bliss.
Don’t be fooled by their cuteness. These Mini Ice Cream Cupcakes are actually really easy to make. You see, I saved a chunk of time by buying mini store-made cupcakes for this recipe. Feel free to make your own, but I wanted a quick party-friendly dessert that could look adorable, yet be ready in minutes.
Enter these little pretty in pink celebratory baby cupcakes.
What are we celebrating?
First off, Recipe ReDux is turning 6!! Happy Happy Birthday Recipe ReDux! I’ve been a member since 2013 and have loved being a part of this creative, inspirational and supportive group. Naturally, to celebrate the big day, the ReDux ladies have challenge all of us to celebrate with a small bite dessert that’s on the healthy side.
These Mini Ice Cream Cupcakes use real ice cream (nowadays that’s all we buy) and real cupcakes – but, as you can see from the size of the seemingly enourmous (but actually small) strawberries atop the cupcakes, these cupcakes truly are portion controlled. So while they may not be lightened up per-se, they’re satisfying, sweet and the perfect celebratory treat. Healthy enough in my book. The whipped cream is lightened up, as it’s mixed with yogurt and freeze-dried strawberries.
Secondly, our little baby girl should (hopefully) join us on/around July 23rd. I may be making these pretty little desserts soon after she arrives, and serve them up with some sparkly rose, for an official celebration. We’re really excited to meet our new addition, but also trying to enjoy these last few weeks as a family of 3 and trying to give Lucca lots of extra love before his little sister arrives.
So, these little Mini Ice Cream Cupcakes are also celebrating this baby girl and wishing and praying for a safe and healthy arrival into this world.
Make these Mini Ice Cream Cupcakes for a baby shower, wedding shower – or any summertime celebration. They’d also be perfect for the 4th of July – use freeze-dried blueberries in the ice cream and whipped cream, then top with a strawberry for an adorable red, white and blue treat.
Do you ever use freeze dried fruit in your baking/cooking? We love them for snacking and they also make a great natural substitute for artificial coloring and flavoring (especially the strawberries, raspberries and blueberries). The strawberries in this recipe give the ice cream and whipped cream a light pink tint, but also add great strawberry flavor without making the ice cream or whipped cream runny or too liquidy.
Here’s how to make these pretty in pink Mini Ice Cream Cupcakes:
- For the cupcakes:
- 6 small vanilla cupcakes (store bought or homemade)
- 1 cup vanilla ice cream (or frozen yogurt, if you prefer)
- ¼ cup freeze dried strawberries
- For the icing:
- 1/2 cup heavy whipping cream
- 1 4 oz container 4% siggi's vanilla yogurt
- 1/4 cup freeze dried strawberries, crushed
- For serving:
- 6 fresh strawberries
- For the cupcakes: Slice mini cupcakes in half, horizontally. In a blender or magic bullet, blend together ice cream and freeze dried strawberries until combined. Spread the bottom of each cupcake equally with ice cream and strawberry blend. Top with cupcake tops, place on a plate and put in the freezer for at least 30 minutes.
- For the icing: In a chilled mixing bowl, beat together whipping cream, siggi's and crushed freeze dried strawberries until soft peaks form.
- For serving: Spread icing on top of each cupcake. Top each cupcake with a strawberry. Serve immediately.
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