Ice Cream Cupcakes
Fill 12 reusable silicone baking cups half way with softened chocolate chip ice cream. Place cups in a muffin tin and freeze for at least 1 hour.
Fill the remainder of each cup with softened chocolate ice cream and return the muffin tin to the freezer for at least 1 more hour.
Just before serving, place the cream and sugar in the bowl of an electric mixer and whip on high speed until stiff peaks form, about 45 seconds to 1 minute. Do not overbeat. Remove cupcakes from baking cups and top with whipped cream and colored sprinkles. Serve immediately or return to the freezer.
Per Serving: Calories: 120, Carbohydrate: 11 grams, Protein: 2 grams, Fiber: 0 grams, Fat: 8 grams, Saturated fat: 5 grams, Cholesterol: 28 milligrams, Sodium: 33 milligrams, Calcium: 55 milligrams.