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!
This post is sponsored by Chapman’s Ice Cream and I was compensated for my time creating this recipe. As always, all opinions are my own. Thank you for supporting the brands that make The Recipe Rebel possible!
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It’s hard to go wrong with this Blueberry Cheesecake Ice Cream from Chapman’s Ice Cream, but when I turned it into these ice cream cupcakes I knew they would be happening again and again.
I’ve got nothing against eating my Chapman’s with a bowl and a spoon, but these cupcakes are a fun way to take your favorite flavour and create something unique for a birthday or other celebration.
Chapman’s Markdale Creamery Ice Cream (previously Chapman’s Original) is egg and nut free so these are a great treat for a school party! You can easily make them gluten-free as well by using gluten-free cookie crumbs for the crust.
They take just 10 minutes to prep and you can store them in the freezer for 3 months (meaning you can just grab one or two when you need them!).
If you like these, you should try these Caramel Praline Ice Cream Cupcakes next!
Ingredients Needed:
- Graham cracker crumbs and melted butter to make our crust. Almost any hard cookie crumbs will work here!
- Chapman’s Markdale Creamery Blueberry Cheesecake Ice Cream: the inspiration for these cupcakes! With a cheesecake flavored ice cream base and a blueberry swirl.
- Heavy whipping cream: the base for our whipped cream topping. Only heavy whipping cream will work here.
- Cream cheese: a bit of cream cheese adds stability to our whipped cream and more of that cheesecake flavor! You can use light or regular cream cheese.
- Blueberry Jam: adds blueberry flavor and a light purple hue to our whipped cream. Ideally, choose a jam or jelly that’s fairly smooth so it’s easy to pipe.
- Powdered sugar: to sweeten our cream cheese whipped cream
How to make Ice Cream Cupcakes:
Here’s a quick overview of how these cupcakes are made! See the recipe card down below for full instructions.
- Soften ice cream: to ensure that our ice cream fills our muffin cups completely, remove the ice cream from the freezer to soften. Since we won’t use the whole carton, I like to remove half of it and place in a bowl on the counter.
- Make the crust: press graham crumb mixture into the bottom of a paper-lined muffin pan.
- Fill the muffin pan: Spoon the softened ice cream onto the crust and freeze until solid.
- Make the whipped cream: prep the whipped cream and garnish as desired. You can either top with whipped cream and refreeze, or top with whipped cream just before serving.
Ice Cream Cupcakes FAQ:
Yes! Since Chapman’s Markdale Creamery Ice Cream is gluten-free, you can simply swap the graham crumbs for a gluten-free cookie crumb and you’re all set.
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.
The options are endless!
Try them with Markdale Creamery Coffee Chip, Cookies and Cream, or Mint Chip ice cream next! Omit the blueberry jam and top with plain whipped cream or add different extracts or flavors to customize your cupcakes. See more details below.
These ice cream cupcakes are safe to eat indefinitely if stored in the freezer. However, I get the best results if we eat them within a few months.
Tips and Variations:
Here are a few ways to make these your own!
- Cookies and Cream: choose chocolate baking crumbs, Cookies and Cream ice cream, and add 1 tablespoon of cocoa powder to the whipped cream (omitting the blueberry jam).
- Mint Chip: choose chocolate baking crumbs, Mint Chip ice cream, and add 1 tablespoon cocoa powder and 1 teaspoon mint extract to the whipped cream (omitting the blueberry jam). Garnish with a fresh mint leaf.
- Neapolitan: choose chocolate baking crumbs, Neapolitan ice cream, and add 3 tablespoons strawberry jam to the whipped cream instead of blueberry. Garnish with chocolate shavings or chocolate sauce.
- Chocolate Lovers: choose chocolate baking crumbs, Dutch Chocolate Ice Cream, and add 1-2 tablespoons cocoa powder to the whipped cream. Garnish with chocolate shavings, chocolate sauce and mini chocolate chips.
More easy ice cream desserts you’ll love!
- Try this Brownie Sundae with warm chocolate fudge sauce
- Make this easy Ice Cream Sandwich Cake with your favorite ice cream sandwiches.
- This Frozen Pumpkin Dessert is perfect for summer or fall!
- These mini Baked Alaska Tarts are a fun individual dessert
- These Gluten-Free Ice Cream Sandwiches are made with the best fudgy chocolate brownie!
- This Strawberry Shortcake Ice Cream Cake is a showstopper for any occasion!
Blueberry Cheesecake Ice Cream Cupcakes
written by Ashley Fehr
Ingredients
Crust:
- 1 cup graham cracker crumbs (140 grams)
- ¼ cup melted butter
Cupcakes:
- 1 litre Markdale Creamery Blueberry Cheesecake Ice Cream (4 cups)
- ¼ cup cream cheese (room temperature) 2 oz or 63 grams
- 1½ cups heavy whipping cream (cold)
- 3 tablespoons powdered sugar
- 3 tablespoons blueberry jam
Blueberry Drizzle
- ¼ cup blueberry jam
- 2 tablespoons water
- 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.
Notes
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
Nutrition Information
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Suzanne says
Dangerously delicious! Those recipes are killer scrumptious.
The Recipe Rebel says
Hi Suzanne! So glad you enjoyed the recipe! Thank you for this kind review!