Crazy for Crust · by Dorothy Kern★ 5.0 (5)
Ice Cream Cupcakes
NUTRITION · PER SERVING45M COOK
CAL 29%·PRO 7%
CARBS 72G50% OF CAL
3G FIBER22G OTHER47G TOTAL SUGAR
FAT 31G48% OF CAL
9G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cupcakes filled with ice cream and topped with whipped cream and sprinkles for an easy, festive party dessert. Sweet, cold, and fun to eat.
dessertamericanbaked good🍪 sheet pangluten freevegetarian
View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 24 cupcakes (baked and cooled (see note for links))
- 1 quart ice cream (you'll likely have leftover)
- 1/4 cup sprinkles (optional)
- 8 ounces Cool Whip (fresh whipped cream, or your favorite frosting (chocolate or vanilla))
At a glance
PER SERVING · TIME 45M
CAL 29%·PRO 7%
CARBS 72G50% OF CAL
3G FIBER22G OTHER47G TOTAL SUGAR
FAT 31G48% OF CAL
9G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 323mg
- Total sugar
- 47g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.00mg
- Calcium
- 66mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 323MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.