Patriotic Ice Cream Cupcakes

These Patriotic Ice Cream Cupcakes have layers of red velvet cake, ice cream, & marshmallow whipped topping that make up their red, white & blue. They are deliciously easy and perfect for 4th of July and Memorial Day!

Ice Cream Cake Cupcakes

My kids and I are loving these super easy and cute patriotic ice cream cake cupcakes.

With layers of red velvet cake, vanilla ice cream, and marshmallow whipped cream – really, what’s not to love?

And don’t let the red, white, and blue layers fool you into thinking this is some sort of complicated recipe because it’s not at all. It’s actually really easy.

The bottom layer is simply a box of red velvet cake mix poured to fill a cupcake liner halfway.

The blue? Blue vanilla ice cream. Sometimes you can find blue vanilla ice cream, sometimes you can’t – but if you can’t, just stir in some blue food coloring to your softened vanilla ice cream and your good to go. That’s what I did.

When I lived in a tiny boonie town, I could find the blue vanilla ice cream everywhere. But now since I’ve moved closer to the city, I can’t find it anywhere. It’s usually the other way around! haha Go figure 🙂

The frosting is just marshmallow cream beaten together with heavy whipping cream until stiff peaks form. You could swap out the heavy whipping cream for Cool Whip if you wanted to make it even easier (and just stir it together, don’t beat it…) but the flavor is WAY better when you use heavy cream.

For another great patriotic dessert idea, try my Red Velvet Cookie Cake. Add some blue sprinkles on the white icing and you’ve got yourself something beautiful (and delicious!).

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Patriotic Ice Cream Cupcakes

Ingredients

• 1 box of red velvet cake mix
• 1 quart blue vanilla ice cream OR use blue food coloring & dye your softened ice cream blue
• 3 cups heavy whipping cream
• 1.5 cups marshmallow creme
• patriotic sprinkles and/or sanding sugar

Instructions

• Prepare the cake mix according to package directions for cupcakes. Fill paper lined muffin cups half full with the batter. Bake at 350 for 11-13 minutes, or until a toothpick stuck in the center comes out clean. Cool completely.
• If you need to color your ice cream blue, go ahead and do that while the cupcakes are cooling. Leave the ice cream out on the counter for about 10 minutes to soften, then transfer into a large bowl & stir in blue food coloring until you reach your desired shade. Return to the freezer until ready to use.
• Working quick, spread ice cream over the cupcakes. Freeze for at least an hour.
• In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes & decorate with patriotic sprinkles & colored sugar.
• Freeze for 4 hours or until firm.