Ice Cream Cupcake Sundaes

18 Rating(s): Rating(s):
Prep Time: 10 minutes
Yield: 12 “cupcakes”
Freezing: required


  • 3 1/2 cups (875mL) ice cream, softened
  • 1 cup (250mL) chocolate bar pieces
  • 1 tbsp (15mL) sprinkles
  • 1 bottle (205g) Smucker’s® Magic Shell® Chocolate Flavoured Topping
  • Garnish: Whipped Cream, Smucker’s® Sundae Syrup™ Caramel Flavoured Syrup, cherries, sprinkles


  1. Line 12 muffin tins with paper liners. Combine softened ice cream, chocolate bar pieces and sprinkles. Scoop into muffin tins and freeze until solid, about 1 hour. Remove from freezer and top each “cupcake” with about 1 tbsp (15mL) topping. Let harden, 5 minutes. Top with whipped cream, syrup, cherry and sprinkles. Serve immediately.