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Mini Heart Ice Cream Cakes

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Mini Heart Ice Cream Cakes

Mini Heart Ice Cream Cakes

Mini Heart Ice Cream Cakes

Mini Heart Ice Cream Cakes

I had some some beautiful pink peppermint ice cream so I decided to transform it into little ice cream cakes for a Valentine’s Day treat.  In miniature form these cakes are basically ice cream sandwiches with cake instead of cookies for the crust.  You can use the cake, ice cream and shapes of your choice.  I made Valentine heart funfetti cake {a basic white cake with Valentine’s Day sprinkles} and then cut it out with heart cookie cutters.  If you are a chocolate lover simply add the Valentine’s sprinkles to your chocolate cake batter.  A basic vanilla buttercream frosting piped on top with Valentine’s Day sprinkles was the finishing touch.

Mini Heart Ice Cream Cakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8+
 
In miniature form these cakes are basically ice cream sandwiches with cake instead of cookies for the crust. You can use the cake and ice cream of your choice.
Ingredients
Valentine's Day Funfetti Cake
  • 3½ cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1¾ cups sugar
  • ¼ cup butter
  • 1½ Tbsp oil
  • 2 egg whites
  • 1⅔ cups milk
  • ½ cup plain, fat-free yogurt
  • 2½ tsp vanilla
  • 1 3 ounce jar pink and red sprinkles (confetti or heart shapes)
Peppermint ice cream {or the flavor of your choice}
  • 3 eggs
  • 2 cups milk
  • 1 cup sugar
  • 2 cups heavy cream
  • 1½ tsp vanilla extract
  • ½ tsp peppermint extract
  • 1 cup crushed peppermints or candy canes
Buttercream Frosting
  • 3¾ cups powdered sugar
  • ½ cup butter, softened
  • 1 tsp vanilla
  • 3 Tbsp milk
  • Heart cookie cutters
  • Sprinkles
Instructions
Valentine's Day Funfetti Cake
  1. Cream the butter, oil and sugar.
  2. Add the egg whites and beat well.
  3. Add the vanilla, milk and yogurt alternately with the flour, baking powder and baking soda.
  4. Stir in the sprinkles.
  5. Divide the cake batter into a 9x13 pan a 9x9 round pan.
  6. Bake the cake at 350 degrees for 20-25 minutes or until the top is a light golden brown and springs back to the touch. A toothpick should come out clean.
Peppermint ice cream {or the flavor of your choice}
  1. In a large saucepan, beat the eggs, milk and sugar until well blended.
  2. Cook the egg mixture over low heat for roughly 20 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
  3. Let the mixture cool.
  4. Add the heavy cream, vanilla and peppermint extract.
  5. Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
  6. Use a meat tenderizer or a rolling pin to crush the peppermints/candy canes. I finely crushed some candies {these will help give the ice cream the pink color} and left others in larger chunks.
  7. Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms. It will typically be more like soft-serve when you first make it.
  8. Once it reaches the soft-serve stage, stir in the crushed peppermints.
  9. If you want firmer ice cream, transfer the ice cream to a sealed container once the peppermints are completely stirred in and let it freeze for several hours until it hardens.
  10. Recipe makes 1 quart of ice cream.
Buttercream Frosting
  1. Mix the ingredients and beat for several minutes until a smooth, creamy frosting forms.
  2. Add food coloring if desired. {Using food coloring will affect the consistency of the frosting so you can add more powdered sugar as needed.}
Ice Cream Cakes
  1. Once the cake has cooled, cut out hearts using cookie cutters.
  2. Slice the hearts in half using a serrated knife.
  3. Let the ice cream soften at room temperature for a few minutes.
  4. Spoon some ice cream on the bottom heart and then place the other heart on top.
  5. Gently press the sandwich together and smooth the edges of the ice cream with a table knife.
  6. Place the ice cream cakes in a sealed container in the freezer as you finish them.
  7. Once they have completely hardened, remove them one at a time to decorate with frosting and sprinkles.
  8. Store them in a sealed container in the freezer.
  9. Let them sit out at room temperature for a couple of minutes prior to serving them to allow the cake crust to soften a little bit.

Mini Heart Ice Cream Cakes

For the largest heart ice cream sandwich that has a thick layer of ice cream I used a Tovolo heart ice cream sandwich kit.  For the other ice cream sandwiches I used regular cookie cutters.

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3 Responses to “Mini Heart Ice Cream Cakes”

  1. sara says:

    So cute! I love these, totally perfect for valentine’s day! 🙂

  2. What cute little ice cream cakes. Adorable!

  3. Jonina says:

    I love peppermint…..these are such eloquent little desserts and look so delicious.

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