Mini Berry Ice Cream Cakes

These homemade mini berry ice cream cakes couldn’t be easier, more fun or more delicious! They are made in a muffin pan with store bought vanilla ice cream, roasted strawberries and blueberries! They’re finished off with a two ingredient chocolate topping!

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.

PERFECT FOURTH OF JULY DESSERT

These new mini berry ice cream cakes are my special treat for summer and the Fourth of July! They feature red, white and blue but in a fun, different, and delicious way! We have red from the strawberries, white from the vanilla ice cream, and blue from the blueberries!

THESE BERRY MINI ICE CREAM CAKES ARE:

• Individually portioned: As much as I love ice cream cake, I don’t always have a reason to buy one or the space in my freezer! These Mini Ice Cream Cakes are the perfect treat for those anytime of the week or year when you feel like an individual portion of ice cream cake.
• Easy to make: Using store bought ice cream works great and is such a big time saver. Making them consists of assembling them and melting 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!
• Adjustable: Since they are individually portioned, you can use different flavored ice creams and add ins for everyone if you like.

INGREDIENTS FOR MINI ICE CREAM CAKES:

• 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!

HOW TO MAKE MINI ICE CREAM CAKES

1. Roast the strawberries and blueberries. Let cool.
2. Remove homemade or store bought ice cream from freezer. Leave it out at room temperature and allow soften til mostly thawed. 
3. 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.
4. 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. 
5. 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.
6. 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)!

FREQUENTLY ASKED QUESTIONS ABOUT THIS ICE CREAM CAKE

ADDITIONAL ICE CREAM RECIPES

If you’d like to keep this recipe completely from scratch, check out some of my other ice cream recipes! Strawberry fans lovers will approve of this No Churn Roasted Strawberry Ice Cream! For Oreo fans, you must make this No Churn Raspberry Oreo Ice Cream! I’m so sure this No Churn Peanut Butter and Jelly Ice Cream will be a bit hit with all peanut butter fans!

These homemade mini berry ice cream cakes are made with vanilla ice cream, roasted strawberries and blueberries and topped with chocolate! You won’t believe how easy and fun they are to make and how delicious they turn out! They’re perfect for The Fourth of July and you’ll want to make again and again!

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