Cherry Ice Cream Cupcakes

recipe dessert cherry icecream cupcake block

Summertime calls for light, refreshing desserts that don’t require turning on the oven and heating up the house. These no-bake cherry ice cream cupcakes are sure to do the trick. Make a quick crust, pair fresh cherries with vanilla ice cream, and top them off with whipped cream. They’ll be ready in under one hour and serve as the perfect make-ahead treat. Try this recipe as-is, or use another favorite ice cream flavor to pair with the cherries.

Print Recipe Pin Recipe

Prep Time: 5

Cook Time: 20

Course: Dessert

Servings: Cupcakes

Calories: 158kcal

Ingredients

Muffins

2 cups Nilla Wafers crumbs
5 tbsp tablespoons butter, melted
2 1/4 cups vanilla ice cream
1 cup fresh cherries, pitted and chopped
1 cup heavy whipping cream

Instructions

Line a cupcake pan with paper liners. Pulse the Nilla Wafers in a food processor to fine crumbs.
In a bowl, add the Nilla Wafers crumbs and melted butter. Mix to combine.
Scoop 2 tablespoons of the Nilla Wafers mixture into each cupcake well and press down with your fingers to compress. Place the cupcake pan in the freezer for 15 minutes. Pull the ice cream out of the freezer and allow it to soften.
In a bowl, stir together the softened ice cream and chopped cherries. Spoon the softened ice cream mixture into each cupcake well. Place the ice cream cupcakes in the freezer to set for a minimum of 30 minutes.
To make whipped cream, add heavy whipping cream to a mixing bowl. Use a hand mixer to whip the cream until stiff peaks form.
Serve as-is or top with whipped cream and garnish with a whole cherry.

Tried this recipe?Let us know how it was!