Mini Ice Cream Cakes

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PER SERVING (1/12th of recipe, 1 mini ice cream cake): 136 calories, 3.5g fat, 131mg sodium, 22.5g carbs,

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  • 12

Ingredients

  • 1/4 th of an 18.25-oz. box (about 1 cup) moist-style devil's food cake mix
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • 1 tbsp. mini semi-sweet chocolate chips
  • 3 cups light chocolate chip ice cream (vanilla with chocolate chips, like the kind in the Dreyer's/Edy's Slow Churned Light line)
  • 1 1/2 cups Cool Whip Free, thawed
  • 2 tbsp. sprinkles

Preparation

Step 1

Preheat oven to 350 degrees. Line the cups of a 12-cup muffin pan with baking cups; set aside.

In a large bowl, combine cake mix, egg substitute, and 1/2 cup water. Whisk until completely blended.

Add chocolate chips to the bowl and gently stir. Evenly distribute mixture among the cups of the muffin pan. (Cups will be about one-third full.)

Bake in the oven until a toothpick inserted into the center of a cupcake comes out mostly clean, 20 - 22 minutes.

Let cupcakes cool completely, at least 30 minutes.

Remove cupcakes from the pan. Evenly top cupcakes with ice cream, 1/4 cup per cupcake. Evenly top each cupcake's ice cream layer with 2 tbsp. Cool Whip and 1/2 tsp. sprinkles.

Transfer cupcakes to a large platter that will fit in your freezer, or place them back in the cooled muffin pan.

Freeze for at least 1 1/2 hours, until ice cream is firm and Cool Whip is frozen. Then eat!

MAKES 12 SERVINGS

HG Tip! If frozen for longer than 1 1/2 hours, allow cupcakes to slightly thaw before eating, about 5 minutes.

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