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Ice cream cakes have always been a favorite dessert of mine, and I love how the melted ice cream gets soaked up by the cake. This recipe comes together easily and can be made days in advance.
Although you make this in steps, the whole dessert is made in one mold: You bake the bottom of the cupcakes first, and then top them with the ice cream and freeze until ready to serve. You can make and then store the cupcakes out of the molds in a flat, freezer-safe container. This recipe is best made in a silicone mold so that you can easily pop out the frozen cupcakes.
By Darshana Thacker,
Celebrate summer the FOK way with our fresh and fab recipes.