Ice cream cupcakes are the perfect option for summer celebrations! This chocolate malt ice cream cupcake has a brownie layer topped with chocolate malt frozen custard, whipped cream and a malt ball for a cool fun summer dessert.

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Celebrating a summer birthday? Try these ice cream cupcakes! Brownies, frozen custard and whipped cream are all you need to create an easy summer dessert.

My daughter's birthday is in the middle of July.  Having a summer birthday is kind of a bummer when you are a kid because you don't get to celebrate at school with your friends.  But having a summer birthday in July in Las Vegas is brutal.

It's too hot to do anything but eat ice cream and swim and that's exactly what we do each year to celebrate.   This year I decided I'd see if she'd go for ice cream cupcakes in place of the cake cupcakes I normally buy at the bakery because it's just too hot to bake.

I surprised her with these ice cream cupcakes hoping she'd ask for them for her birthday – and she did! Score one for mom.

Ice Cream Cupcakes with Brownies

I first saw ice cream cupcakes at an ice cream shop.  Of course, the price was exorbitant.  I did some investigating to see what was in them and they are basically a layer of cake with ice cream on top. That's easy enough.

I opted to start with a layer of brownies using my favorite fudge brownie recipe.  They are perfect for the bottom layer as they are thick and rich and a little bit goes a long way.  But you can use any brownie or cake recipe you like.

Use 1 Tablespoon of batter in each cupcake, bake and allow to cool completely.

Easy Ice Cream Cupcakes

These are technically not ice cream cupcakes.  Oh no, I decided to up the ante on my cupcakes and used ice cream's creamier cousin – DEYER's Frozen Custard.

I picked up both Chocolate Malt and Old Fashioned Vanilla flavors just so I had options.

Chocolate Ice Cream Cupcakes

Once the brownie layer is cool, set out the frozen custard to soften.  The frozen custard should be soft enough so you can scoop and spread it.

I opted to do all chocolate malt or all vanilla in each cupcake, but you can layer them, too.

Once all the cupcakes are full, pop the tin back in to the freezer.  I let mine freeze for 24 hours so they would be nice and solid.

Chocolate Ice Cream Cupcake Recipe

When you are ready to serve, pop each cupcake out of the tin.  They may stick a little. I used a table knife to pop them out. Then carefully peel off the paper liner.

Top the cupcakes with whipped cream and a malt ball candy.  It was so hot out (around 110!) that my whipped cream started to soften quickly.  I think next time I will freeze the whipped cream and candy on the ice cream cupcakes so they can stand up to the heat.

Chocolate Malt Ice Cream Cupcakes

Chocolate Malt Ice Cream Cupcakes


Ingredients

  • 1 recipe Fudge Brownies , or your favorite brownie recipe
  • 1 container DREYER's Chocolate Malt Frozen Custard
  • Whipped cream
  • Malt ball candies

Instructions

  1. Prepare a 12 cup muffin tin with paper liners. Set aside.
  2. Prepare brown batter according to recipe.
  3. Scoop 1 Tablespoon into each muffin tin. You may have leftover brownie batter, which you can bake as desired.
  4. Bake brownies according to recipe, but watch them closely as they will probably need less time.
  5. Allow brownies to cool completely.
  6. Set the frozen custard out on the counter to soften until it is easily scoopable but not completely melted.
  7. Scoop the frozen custard on top of the brownie in each tin. Fill to the very top of the tin and smooth the top.
  8. Freeze the cupcakes until the custard is frozen solid again. This will take at least a few hours but overnight preferred.
  9. When ready to serve the ice cream cupcakes, remove from the freezer and pop each cupcake out of the tin. Remove the paper linings. Top with whipped cream and a malt ball candy. Serve immediately.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 136kcal Calories from fat 76
% Daily Value
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 18mg 6%
Sodium 83mg 3%
Carbohydrate 15g 5%
Dietary Fiber 0g 0%
Sugars 3g
Protein 2g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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9 comments on “Chocolate Malt Ice Cream Cupcakes

  1. These are so cute and look absolutely delicious! I love the brownie and frozen custard substitution ideas- so creative!

  2. Fabulous summer dessert idea! Thanks for linking up with What’s Cookin’ Wednesday!

  3. I bet these are yummy! Thanks for sharing at the party. Pinned & shared. Hope to see you again soon.

  4. Oh, my! That looks so delicious 🙂

  5. These look delicious. I love the idea of making ice cream cupcakes instead of an ice cream cake. Ice cream is one of my favorite things to eat anyways. I definitely have to pin this for later! Thanks so much for sharing at Motivational Monday! I can’t wait to see what you have to share next week too.

    Bethany from The Southern Couture

  6. This looks amazing! I would love to eat one of these during the hot summer months.

  7. These are so cute, and they sound really yummy!

  8. These are super, super cute!!!! I love them! Visiting from What’s Cooking Wednesdays! 🙂 Pinning for later!

  9. These are brilliant! Absolutely adorable! I’m going to have to make these, it’s the perfect serving size. I love the Chocolate Malt flavor, it’s so rich and creamy! #client