Red velvet ice cream cupcakes are a stress-free dessert. Sometimes we simply don't have time to bake our favorite cake or stir a creamy custard, but with a little help from store-bought ingredients you can still make something special. For these cupcakes, ice cream is swirled with strawberry syrup and placed into chocolate cups. If you really love cream cheese frosting with red velvet, you can also add a 1/4 cup of softened cream cheese to your ice cream mixture.
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
First, line six muffin tins with chocolate cups. Swirl 1/3 cup (75 mL) of syrup into the chocolate ice cream and scoop the mixture into the cups. Freeze until firm. Next, swirl 1 tbsp (15 mL) of the syrup into the softened vanilla ice cream and pipe onto the chocolate ice cream. Decorate with sprinkles. Freeze until firm, about two hours. This recipe will make 6 delicious cupcakes.