Festive Mini Ice Cream Cakes Recipe

 Festive Mini Ice Cream Cakes are cheerful little desserts layered with cake, creamy ice cream, and colorful toppings. They’re perfect for birthdays, holidays, or any party where you want a make-ahead sweet that’s both playful and elegant. Easy to customize with different ice cream flavors and decorations, they bring joy to both kids and adults.

1. Ingredients (makes 12 mini cakes):

For the Cake Base:

1. 1 cup all-purpose flour

2. ½ tsp baking powder

3. ¼ tsp salt

4. ½ cup unsalted butter, softened

5. ½ cup sugar

6. 2 large eggs

7. 1 tsp vanilla extract

8. 2 tbsp milk

For the Ice Cream Layer:

1. 1 quart (4 cups) ice cream of choice (vanilla, chocolate, strawberry, or mixed), softened slightly

For Toppings:

1. 1 ½ cups whipped cream (homemade or store-bought)

2. ½ cup sprinkles, crushed candy canes, or mini chocolate chips

3. Fresh berries or fruit slices (optional)

4. Chocolate or caramel drizzle (optional)

2. Cooking and Serving Details:

1. Servings: 12 mini cakes

2. Preparation time: 30 minutes (plus chilling and assembly)

3. Baking time: 12–15 minutes

4. Freezing time: 4–6 hours

5. Total time: ~6–7 hours including freezing

3. Method:

1. Prepare Cake Base: Preheat oven to 175°C (350°F). Grease and line a 9×13-inch baking pan. In a bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla. Add flour, baking powder, salt, and milk, mixing until smooth. Spread into pan and bake 12–15 minutes until golden. Cool completely.

2. Cut Cake Rounds: Use a round cookie cutter or glass to cut out 12 circles of cake (size depends on muffin tin or mold). Place one cake circle in the bottom of each lined muffin tin cup.

3. Add Ice Cream Layer: Spoon softened ice cream over each cake circle, pressing gently to fill the mold. Smooth tops with a spatula. Freeze for at least 4 hours, until firm.

4. Decorate Mini Cakes: Once frozen, remove cakes from molds. Top with whipped cream, sprinkles, fruit, or drizzled sauces.

5. Finish: Serve immediately or keep frozen until ready to enjoy.

4. Serving Suggestions:

1. Use different ice cream flavors for variety—layer chocolate, vanilla, and strawberry for a Neapolitan effect.

2. Decorate seasonally: red/green sprinkles for Christmas, pastel toppings for Easter, or rainbow sprinkles for birthdays.

3. Serve on a chilled platter to keep them from melting too quickly.

5. Extra Tips:

1. Line muffin tins with plastic wrap or use silicone molds for easier removal.

2. Slightly soften ice cream for spreading, but don’t let it melt.

3. Wrap each mini cake in plastic wrap and store in the freezer up to 2 weeks.

4. Add crushed cookies or brownie pieces between cake and ice cream for extra texture.

6. Nutrition per serving (1 of 12):

1. Calories: ~280 kcal

2. Protein: 4 g

3. Carbohydrates: 32 g

4. Fat: 15 g

5. Fiber: 1 g

6. Sugar: 22 g

7. Sodium: 120 mg