Chocolate Cupcake Ice Cream Sandwiches

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#111956

serves/makes:

ready in:
2-5 hrs

ingredients

6 purchased or homemade unfrosted chocolate cupcakes
2 cups chocolate chip ice cream
1 jar (10 ounce size) maraschino cherries, drained and chopped
1/3 cup chopped pecans, toasted
1/3 cup seedless raspberry jam

directions

Remove papers if present and slice cupcakes in half horizontally. Place cupcakes on a tray or baking sheet lined with waxed paper. Cover with waxed paper and freeze for 1 hour.

Line another tray or shallow baking pan with waxed paper. Using a miniature ice cream scoop (#60, about 2 teaspoons), place 18 to 24 scoops of ice cream on prepared tray. Cover with waxed paper, then cover and freeze for 1 hour.

Meanwhile, in a small bowl, combine chopped cherries, pecans and jam.

For each serving, place cupcake bottom in a dessert dish. Top with 2 to 3 scoops of ice cream. Top with cherry mixture, cupcake top and remaining scoops of ice cream.