Red Velvet Ice Cream Cupcakes

16 Rating(s): Rating(s):
Prep Time: 5 minutes
Yield: 6 cupcakes

Ingredients

  • 6 (6 g each) chocolate cups
  • 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

Directions

  1. Line 6 muffin tins with chocolate cups.
  2. Swirl 1/3 cup (75 mL) syrup into chocolate ice cream and scoop into cups. Freeze until firm.
  3. Swirl 1 tbsp (15 mL) syrup into softened vanilla ice cream and pipe onto chocolate ice cream.
  4. Decorate with sprinkles. Freeze until firm, about 2 hours.