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Chocolate-Brickle Ice-cream Cupcakes

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Chocolate-Brickle Ice-cream Cupcakes

Chocolate-Brickle Ice-cream Cupcakes

Chocolate-Brickle Ice-cream Cupcakes requires roughly 45 minutes from start to finish. One portion of this dish contains approximately 10g of protein, 26g of fat, and a total of 520 calories. This gluten free and dairy free recipe serves 12. If you have almond brickle chips, pound cake, whipped topping, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine.

Instructions

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Cut cake in half horizontally.
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Cut each cake half into 6 (2-inch) circles, using a 2-inch round cutter. Reserve remaining cake for another use.
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Place 12 foil baking cups into muffin pans; place 1 cake round in each cup.
Equipment you will use
Aluminum FoilAluminum Foil
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Stir 1/2 cup almond brickle chips and toasted pecans into ice cream. Freeze 1 hour or until almost firm.
Ingredients you will need
Ice CreamIce Cream
AlmondsAlmonds
PecansPecans
French FriesFrench Fries
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Spoon ice cream evenly over each cake round, filling to top of baking cup and mounding slightly. Dollop evenly with whipped topping. Freeze 8 hours or until firm.
Ingredients you will need
Whipped ToppingWhipped Topping
Ice CreamIce Cream
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Microwave fudge sauce at HIGH 30 seconds; drizzle over cupcakes, and sprinkle with remaining almond brickle chips just before serving.
Ingredients you will need
CupcakesCupcakes
AlmondsAlmonds
French FriesFrench Fries
FudgeFudge
SauceSauce
Equipment you will use
MicrowaveMicrowave
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NOTE: For testing purposes only, we used
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Heath Bits O'Brickle for almond brickle chips; you can find them near the chocolate morsels in your local supermarket.
Ingredients you will need
Chocolate ChipsChocolate Chips
AlmondsAlmonds
French FriesFrench Fries
DifficultyHard
Ready In45 m.
Servings12
Health Score8
Dairy FreeGluten Free
CuisinesAmerican
DietsGluten FreeDairy Free
Dish TypesSide Dish
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