Coffee Toffee Ice Cream Cupcakes |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Delightful little ice cream cupcakes. Ingredients:
1 10-3/4 oz. frozen pound cake |
3/4 c heavy cream |
1/2 c confectioners sugar |
2 pints coffee ice cream,slightly softened |
1 c chocolate-covered toffee bits,such as heath bar bitso'brickle |
Directions:
1. Arrange 12 paper liners in a 12 cup muffin tin. Cut pound cake into 1/2 thick slices. Use a 2 biscuit cutter to cut 12 circles from slices,reserving scraps for another use. Place circles in bottom of liners.
2. Combine heavy cream and confectioners sugar in a bowl and whip with electric mixer until cream holds stiff peaks.
3. Scoop ice cream into a large bowl. Reserve 1/4 c Heath Bar bits;add remaining bits to bowl with ice cream. Combine by mashing ice cream and candy with back of large spoon(If ice cream gets too soft,place bowl in freezer for 10 mins before continuing)
4. Top each pound-cake circle with a scoop of ice cream and cover with whipped cream. Sprinkle with remaining toffee bits. Lightly drape cupcakes with plastic wrap and place in freezer till firm,at least 2 hours or up to 3 days.
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