These fun Ice Cream Cupcakes are made with Blueberry Cheesecake Ice Cream, a graham cracker crust and topped with blueberry cream cheese whipped cream. A stunning dessert that is easy to make!
¼cupcream cheese(room temperature) 2 oz or 63 grams
1½cupsheavy whipping cream(cold)
3tablespoonspowdered sugar
3tablespoonsblueberry jam
Blueberry Drizzle
¼cupblueberry jam
2tablespoonswater
fresh blueberries and mint leaves for garnish as desired
Instructions
*Remove ice cream from carton and let sit on the counter for 10-20 minutes to soften.
Crust
Line a muffin pan with 12 paper liners.
Stir together graham crumbs and melted butter. Press firmly into the bottom of prepared muffin pan.
Cupcakes
Spoon softened ice cream over crust and smooth the top.
Freeze 4-6 hours or until firm.
Before serving, make the whipped cream. In a large bowl, beat the cream cheese until smooth.
Add the cream and beat on medium-high speed until soft peaks form.
Add the powdered sugar and blueberry jam and beat on medium speed until stiff peaks form.
Spread over cupcakes before serving or place back in the freezer.
Blueberry Drizzle
In a medium bowl, whisk together blueberry jam and water until smooth. If desired, you can place in the blender to smooth if there are lots of chunks.
Drizzle over prepared cupcakes and garnish as desired.
Video
Notes
Prep ahead:You can make these well in advance of whenever you want to serve them, since they can be stored in the freezer for at least 3 months. You can either prep, top and freeze until ready to serve, or simply prepare the crust and fill with ice cream and place in the freezer to top before serving