Red Velvet Ice Cream Cupcakes
6 (6 g each)
1/3 cup (75 mL)
Smucker’s® Sundae Syrup™ Strawberry Flavoured Syrup, plus 1 tbsp (15 mL) for garnish
3 cups (750 mL)
chocolate ice cream, softened
1 cup (250 mL)
vanilla ice cream, softened
Sprinkles for decoration
Line 6 muffin tins with chocolate cups.
Swirl 1/3 cup (75 mL) syrup into chocolate ice cream and scoop into cups. Freeze until firm.
Swirl 1 tbsp (15 mL) syrup into softened vanilla ice cream and pipe onto chocolate ice cream.
Decorate with sprinkles. Freeze until firm, about 2 hours.