These homemade mini berry ice cream cakes are made with store bought vanilla ice cream, roasted strawberries and blueberries! They’re topped with a two ingredient chocolate topping!
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Now you can have ice cream cake whether or not you have room in the freezer or are celebrating a birthday! These homemade ice cream cakes are so easy to make and come without the big box of traditional ice cream cake.
I recently made these fun mini ice cream cakes out of my delicious Birthday Cake Ice Cream! They feature Golden Oreos, birthday cake ice cream and are topped with whipped cream.
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Why We Love This Recipe
- Individually portioned: I don’t always have a reason to buy an ice cream cake or the space in my freezer! These Mini Ice Cream Cakes are the perfect treat for anytime you feel like having ice cream cake.
- Easy to make: Store bought ice cream works great and makes these so easy. You just have to mix the berries and ice cream together and melt the chocolate for the topping. Roasting the berries is optional but highly recommended!
- Fresh tasting: Adding fresh fruit really freshens up store bought ice cream!
- Customizable: Since they are individually portioned, you can use different flavored ice creams and add ins for everyone if you like.
- Fourth of July: They are perfect for summer and the Fourth of July. Strawberries add red, the ice cream is white and the blueberries are blue!
Ingredients
- Store bought vanilla ice cream: You’ll need to let it sit out on the counter til it’s almost melted. Then you just scoop or pour it into the molds.
- Oreos: I like using crushed original Oreos since they go well with the chocolate topping! They get sprikled over the first layer of ice cream and are so delicious when you bite into them!
- Blueberries and strawberries: They add fresh, sweet flavor and red and blue colors! I like to roast them because they become more tender and sweet. I find roasted berries freeze better as they stay soft when frozen.
ROASTED STRAWBERRIES AND BLUEBERRIES
Roasting your berries is optional but highly recommended. It’s definitely worth the little effort and time it takes! Roasting intensifies the fruit flavor. It also softens and tenderizes the berries.
I have made fruity ice cream without roasting berries before and it’s delicious. My Raspberry Oreo Ice Cream is definitely worth trying. Roasting the strawberries definitely took my No Churn Roasted Strawberry Ice Cream to another level though! When frozen, the berries stay soft and so flavorful!
HOW TO ROAST BERRIES
Spread them on a tray, sprinkle them with sugar and bake them in the oven. Stir halfway through roasting. Make sure not to discard whatever juice they’ve given off when roasting!
Instructions
- Roast the strawberries and blueberries. Let cool.
- Remove homemade or store bought ice cream from freezer. Leave it out at room temperature and allow soften til mostly thawed.
- Line muffin pan with paper muffin liners. Crush Oreos into crumbs using a food processor to pulse until crushed. Alternatively, place cookies in a ziplock bag and crush the cookies with a rolling pin.
- Use a tablespoon or measuring cup to spoon or pour the melted ice cream into the muffin liners. Fill each muffin liner halfway with the melted ice cream. Evenly add about half the berries in the ice cream. Cover and freeze for 1 hour.
- Sprinkle a layer of the cookie crumbs over the ice cream. Pour or spoon more of the ice cream over the Oreo crumbs to fill them. Add the rest of the fruit. Cover and return pan to the freezer. Freeze 5 hours or overnight.
- Just before serving, make the magic shell topping and drizzle it over the ice cream cakes!
HOW TO MAKE THE MAGIC SHELL TOPPING
You know that chocolate coating you find on ice cream bars?! It’s called magic shell and it’s super easy to make!
To make it, you just chop up some chocolate. You can use milk chocolate, semi-sweet or dark. Place it in a medium bowl with the coconut oil and melt it in the microwave.
Stir well in between bursts in the microwave. Use it right away before it hardens.
ADDITIONAL ICE CREAM FLAVORS AND FLAVOR COMBINATIONS:
For the two layers of ice cream, you can use any ice cream flavors you’d like. You can make them all the same or make different variations.
You can use one or two flavors. Vanilla, strawberry and chocolate would be my top pics for these! Use all of one flavor or use two for the two different layers.
SUGGESTIONS FOR ADDITIONAL ADD INS AND TOPPINGS:
- Nuts (toasted, chopped)
- Shortbread cookies, crumbled
- Mini chocolate chips
- Chocolate shavings
- Sprinkles (rainbow or chocolate)
- Chocolate ganache
- Hot fudge sauce: I love this hot fudge sauce recipe from Brown Eyed Baker! It would make an amazing topping to your mini ice cream cakes (especially if you use chocolate, vanilla or peanut butter ice cream)!
Recipe FAQs
Ice cream cake isn’t usually just ice cream. Ice cream cake is typically a couple of layers of ice cream with some type of crunch inside. Chocolate fudge, caramel is sometimes added in the middle or drizzled on top. Whipped cream and sprinkles are sometimes added on top!
This is a personal answer! I personally think homemade ice cream cakes such as these mini ice cream cakes are best because you can make personalize them and make them exactly how you want.
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Mini Berry Ice Cream Cakes
Ingredients
FOR THE ICE CREAM CAKES
- ¾ cups fresh strawberries chopped
- ½ cup fresh blueberries
- 1 tablespoon of sugar
- 1 ¾ cups vanilla ice cream
- 4 Oreos crushed
FOR THE MAGIC SHELL TOPPING (OPTIONAL)
- 4 ounces semi sweet milk or dark chocolate, chopped
- 2 tablespoons coconut oil
ADDITIONAL TOPPING SUGGESTIONS
- Nuts toasted, chopped
- Mini chocolate chips
- Chocolate shavings
- Sprinkles rainbow or chocolate
Instructions
- Preheat oven to 350 F. Lay the strawberries and blueberries on a baking sheet lined with parchment paper. I roasted mine on two separate baking sheets since the strawberries release a lot of juice and I wanted the color separate. You can roast them all on one large baking sheet or on two quarter sheets. Sprinkle with a tablespoon of sugar and toss to coat. Roast berries in the oven for 25-30 minutes. Stir halfway through roasting. Pour strawberries into a bowl and their juices immediately. Allow berries to cool completely before using.
- Remove homemade or store bought ice cream from freezer. Leave it out at room temperature and allow soften til mostly thawed.
- Line muffin pan with paper muffin liners. Crush Oreos into crumbs using a food processor to pulse until crushed. Alternatively, place cookies in a ziplock bag and crush the cookies with a rolling pin.
- Use a tablespoon or measuring cup to spoon or pour the melted ice cream into the muffin liners. Fill each muffin liner halfway with the melted ice cream. Cover with plastic wrap and aluminum foil and freeze for 1 hour.
- Sprinkle a layer of the cookie crumbs over the ice cream. Pour or spoon the other flavor of ice cream (if using more than one flavor) over the Oreo crumbs. Cover and return pan to the freezer. Freeze 5 hours or overnight. Enjoy as mini ice cream cups (might be a little messy) or remove mini ice cream cakes from paper liners and place on a plate. Top with whipped cream or magic shell!
FOR THE MAGIC SHELL TOPPING (OPTIONAL)
- When ready to serve, make the magic shell. Place the chocolate and coconut oil in a medium bowl. Set the microwave to its lowest setting and microwave in 30 second bursts. Stir well in between bursts, until the mixture is smooth and the chocolate is just melted (it will continute to melt as you stir it). Allow to cool just slightly before using. Spoon or drizzle the magic shell over the mini ice cream cakes just before serving. If using sprinkles or other toppings, add them right away before the chocolate hardens.
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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