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–+ servings
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5 from 4 votes

Mini Ice Cream Cakes

Mini 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! 
Prep Time6 hours
Total Time6 hours
Course: Ice Cream
Cuisine: American
Servings: 6 mini ice cream cakes
Calories: 811kcal
Author: Natalie

Ingredients

FOR THE ICE CREAM CAKES

  • 1 recipe Birthday Cake Ice Cream * softened, mostly melted (or two pints any flavor store bought ice cream)
  • 4 Golden or Classic Oreos crushed

FOR THE WHIPPED CREAM 

  • ½ cup 1 tablespoon heavy whipping cream
  • ½ teaspoon vanilla extract
  • 3 tablespoons powdered sugar
  • 1 ¼ teaspoons powdered skimmed milk optional, for stabilizing

ADDITIONAL TOPPING SUGGESTIONS

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

Instructions

  • *The Birthday Cake Ice Cream Recipe will make more than 6 mini ice cream cakes. Use the extra to make additional mini ice cream cakes or freeze the extra in a loaf pan or tupperware container. If using leftover birthday cake ice cream, take it out to thaw til mostly melted then use it for the recipe. If you're making the birthday cake recipe to freeze into mini ice cream cakes, use the ice cream as directed in the recipe. Leave it out at room temperature while you let the first layer freeze, then add the cookie crumbles and second layer. Freeze the extra ice cream as directed in a separate container. 
  • 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 (I used my Wilton 1 M tip to pipe ice cream on) or drizzle or sprinkle additional toppings as desired! 

Nutrition

Calories: 811kcal | Carbohydrates: 79g | Protein: 10g | Fat: 52g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 155mg | Sodium: 359mg | Potassium: 393mg | Fiber: 1g | Sugar: 65g | Vitamin A: 1878IU | Vitamin C: 2mg | Calcium: 279mg | Iron: 3mg