Little girls will love them. Serve them in multicolored paper baking cups or remove the paper before serving.
* Serves 6
- 2 cups strawberry ice cream
- 6 tbsp. heavy cream, whipped
- 12 fresh raspberries
- candy sprinkles
Place 6 paper or foil baking cups in a muffin pan. If using very thin paper baking cups, double them for extra support.
When the ice cream is at a soft, spoonable consistency, fill the baking cups and flatten the tops. Return to the freezer until almost ready to serve.
To serve, remove the baking cups if you wish and place the ice cakes on a well-chilled serving plate. Top each ice with a little whipped cream, 2 raspberries, and a shake of sprinkles. Return to the freezer until ready to eat.
These little ice cakes are not really for keeping longer than a day, so try to make only as many as you need.
Variations:
- Vanilla ice cakes with raspberry sauce
Prepare the basic recipe, omitting the raspberries and sprinkles. Serve the cakes topped with hulled fresh strawberries and raspberry sauce.
- Raspberry ripple ice cakes
Follow the basic recipe, substituting raspberry ripple gelato for the strawberry ice cream. Top with a pile of various berries and sprinkle with sifted confectioners’ sugar. Drizzle with raspberry sauce.
- Chocolate whip ice cakes
Prepare the basic recipe, substituting white chocolate swirl gelato. Top with piped whipped cream and drizzle with chocolate sauce. Finish with grated chocolate or chocolate sprinkles.
- Cheesecake ice cakes
Prepare the basic recipe, using New York cheesecake ice cream. Top with a layer of the graham cracker mix before freezing. Add a few pieces of chopped fresh apricot and a swirl of whipped cream or thick Greek yogurt.
- Peanut butter ice cakes with mango & mallow
Follow the basic recipe, using crunchy peanut butter ice cream, topped with pieces of mango and chopped marshmallows.
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