Waffle Bowl Ice Cream Cupcakes


Items you will need:
1 box (10) waffle bowls
1 cake batter of your choice, I used https://crumbsinmymustachio.wordpress.com/2012/10/Chocolate-Cake
But you could use whatever recipe, box mix, flavor you prefer.
1/2 container ice cream, softened. I used snicker’s ice cream.
3 Tbsp sugar
2 tsp vanilla
1 cup heavy whipping
For the frosting.
10 cherries and whatever else you would like to use to decorate. I used 10 mini snickers bars.

Preheat oven to 350 degrees.
Set your waffle bowls into either Texas muffin tins or on a baking sheet. Fill with a 1/3 of cup of cake batter. Bake in preheated 350 degree oven for 18-22 minutes. Until toothpick inserted into the center comes out clean. Cool on a rack for about 10 minutes. Remove from tins and let cool completely.
Place a scoop of softened ice cream on top of each cupcake and place in freezer for 2-4 hours.
In a cold mixing bowl
Add 3 Tbsp sugar
2 tsp vanilla
1 cup heavy whipping cream.
Whip until stiff peaks form. Place whipped cream into piping bag and pipe on top of ice cream. Place back into freezer until ready to serve.
Decorate and ENJOY!!:)

One thought on “Waffle Bowl Ice Cream Cupcakes

  1. Pingback: In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day...that's TODAY!~Daily Dish with Foodie Friends Friday

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