Chocolate-Brickle Ice-cream Cupcakes

Name: Chocolate-Brickle Ice-cream Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 213 grams package almond brickle chips, divided; 2 pints chocolate mocha-fudge ice cream, softened; 326 grams 1/2 hot fudge sauce; 118 milliliters chopped pecans, toasted; 340 grams pound cake; 227 grams frozen whipped topping, thawed

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

Cut cake in half horizontally.

Cut each cake half into 6 (2-inch) circles, using a 2-inch round cutter. Reserve remaining cake for another use.

Place 12 foil baking cups into muffin pans; place 1 cake round in each cup.

Equipment you will use

Aluminum Foil

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 Cream

Almonds

Pecans

French Fries

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 Topping