A Mini Vanilla Ice Cream Cake—because why settle for a regular dessert when you can have individual, tiny indulgences? This treat combines the smooth richness of vanilla ice cream with a soft, fluffy cake base. The best part? You don’t need to share. So, if you’ve been dreaming of something that gives you that perfect ice cream-cake combo, but without the commitment, this cake is your dream come true. It’s quick, it’s simple, and it’s the perfect way to fool yourself into thinking you’re making a “mini” version for portion control—until you eat the whole thing.
Mini Vanilla Ice Cream Cake
A delightful treat that layers vanilla ice cream over a light cake base, topped with whipped cream and sprinkles.
Ingredients
- 1 cup vanilla cake mix
- 1 pint vanilla ice cream softened
- 1/2 cup heavy cream for topping
- 1/2 cup chocolate chips or sprinkles optional
Instructions
- Preheat oven to 350°F and line mini muffin tin with parchment.
- Prepare the vanilla cake batter and fill each mold halfway.
- Bake for 10 minutes or until toothpick comes out clean. Cool completely.
- Scoop softened vanilla ice cream over each cake, smoothing it out.
- Freeze for 2 hours to firm up.
- Whip the heavy cream until soft peaks form.
- Spoon whipped cream on top of each mini cake.
- Garnish with chocolate chips or sprinkles and freeze for 1 more hour.
Notes
Nutritional Values (per serving)
- Calories: 240
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin A: 5%
- Vitamin C: 2%
- Calcium: 4%
- Iron: 3%
- Potassium: 2%
Additional Notes/Tips
- You can swap the vanilla ice cream for chocolate or strawberry for a twist.
- Add fruit toppings like berries for freshness.
- Freeze the cakes longer if you prefer them firmer.
