Almond Joy Ice Cream Cupcakes
Author: Julianne
An ice cream cupcake with a chocolate cake, coconut mousse and topped with almonds and whipped cream
  • 1 Box Chocolate cake mix
  • Ingredients listed on the box (eggs, oil, water)
  • 1 pkg Instant coconut cream pudding
  • 1½ Cup Milk
  • 1 pkg Cool Whip (8oz)
  • ½ Cup sliced almond
  • Whipped cream
  • Hot fudge sauce
  • ¼ Cup Shredded coconut
  1. Bake chocolate cupcakes according to the instructions on the box and allow them to cool completely. Once cooled, use a glass and press cupcakes down into the wrappers. Freeze for at least 30 minutes.
  2. While cupcakes are freezing, prepare mousse. Mix instant coconut pudding with milk. Refrigerate until firm. Once firm, fold in cool whip and return to the refrigerator until cupcakes are frozen.
  3. Once cupcakes are frozen, remove wrapper and transfer into a large cupcake wrapper and place back into a cupcake pan. Spoon 2-3 tablespoons of coconut mousse onto the tops of the cupcakes, spreading evenly with a spoon.
  4. Sprinkle with sliced almonds and the top with whipped cream. Return to the freezer for at least an hour or until frozen.
  5. Remove from freezer at least 15 minutes before serving. Top with hot fudge sauce and additional shredded coconut.
Recipe by Chef in Training at