Cold Stone Ice Cream Cupcake Split

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 4 medium cupcakes (or large) or 4 medium muffins (or large)
• 1 quart ice cream, your choice (1 scoop per muffin, nights in chocolate, our strawberry blonde or cheesecake fantasy)

Recipe

• 1 1. lay a muffin on its side and cut the “capâ€? off at the paper line.
• 2 2. using the scooper gently hollow out the cap and body centers of the cup cake using a press and turn-up and out motion. be careful not to break through the outer surfaces of the cup cake. don’t scrape it out.
• 3 3. place a rounded scoop of the ice cream creationâ„¢ inside the hollow cup cake body and cap it. put as big a scoop in there as you can. the cap can be pressed down gently over the ice cream.
• 4 4. place on a tray and freeze for 1 hour minute before serving.
• 5 *note, when using large or oversized muffins use a larger ice cream scooper.