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Mini Berry Ice Cream Cakes

  • Author: Natalie
  • Prep Time: 5 hours
  • Total Time: 5 hours
  • Yield: 6 mini ice cream cakes 1x
  • Category: Frozen Treats
  • Method: Freezer
  • Cuisine: American

Description

Mini Berry Ice Cream Cakes! These individual ice cream cakes couldn’t be easier, more fun or more delicious! They are made in a muffin tin, require little effort and can be adapted to include your favorite flavors! 


Ingredients

Scale

FOR THE ICE CREAM CAKES

  • 3/4 cups fresh strawberries, chopped
  • 1/2 cup fresh blueberries
  • 1 tablespoon of sugar
  • 1 3/4 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

  • Bourbon Caramel 
  • Nuts (toasted, chopped)
  • Mini chocolate chips 
  • Chocolate shavings
  • Sprinkles (rainbow or chocolate)

Instructions

  1. 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. 
  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. Cover with plastic wrap and aluminum foil and freeze for 1 hour. 
  5. 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)

  1. 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. 


Keywords: ice cream, mini ice cream cake, ice cream cakes, fruit, strawberries, blueberries, roasted strawberries, roasted blueberries, fourth of july