There is nothing more fun to eat than cake and ice cream! And if we can combine the two into a homemade ice cream novelty and even have fun making it, we are really in for a treat!
In a bowl, we combine 1 package brownie mix, 1/2 cup each of water and vegetable oil, and three eggs.
Stir that until well blended. Spoon the batter into 12 foil-lined muffin cups and bake them in a 350 degree F oven for about 20 to 25 minutes, until they pass the toothpick test.
When they cool, we slice the tops off the cupcakes like this, place a scoop of ice cream on each bottom half, replace the top and, for the big finish, dollop it with whipped topping and a sprinkling of shaved chocolate mints.
Into the freezer they go to firm up for a couple of hours and they are ready for us! And yes, we can use any brand we would like, any type of ice cream or even frozen yogurt if we want. Here I used Mint Chocolate Chip, but get creative! Mix and match the flavors and maybe use sprinkles or chopped nuts for the topping! Any way at all.
Wow! Nope, when they get a look and a taste of these, it is a lot of wows! And if you’d like the recipe, just send a self-addressed, stamped envelope, marked "Ice Cream Cupcakes," to me, Mr. Food, right here at the station, or it is online for an easy homemade novelty that will win us those wows right now, and think about Memorial Day Weekend! It is a batch of very cool "OOH IT'S SO GOOD!!®"
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