Makes 8 cupcakes
These are somewhat reminiscent of that ice cream truck staple, the strawberry shortcake bar—without all the additives and with a lot less sugar. Of course, you can substitute chocolate ice cream for the strawberry—or any flavor, for that matter.
1 quart good-quality strawberry ice cream
2 (4 x 8-inch) loaves angel food cake (store-bought or homemade)
2 cups heavy cream, chilled
½ cup sugar
½ vanilla bean, or ½ teaspoon pure vanilla extract
Remove the ice cream from the freezer to soften for about 15 minutes. Cut each cake loaf into 12 thin slices and use a 3-inch round cutter to cut circles from each slice, 24 in total. Place a cake circle in the bottom of each of 8 cups in a muffin tin. Cover the first layer of cake with a layer of the softened ice cream (about ½ inch), spreading it evenly. Place another cake circle on top of the ice cream, pressing to remove any air pockets. Top with more ice cream and a final layer of cake. Place the muffin tin in the freezer for 30 minutes.
Meanwhile, beat the heavy cream in a large bowl for about 3 minutes. If using a vanilla bean, slice the bean in half lengthwise and use the tip of a knife to scrape out the seeds. Slowly add the sugar and vanilla bean seeds (or vanilla extract, if using) to the cream and beat until stiff peaks form.
Once the cupcakes are frozen, turn them out onto a parchment paper–lined baking sheet. You may need to run a paring knife around the edge of each cup to loosen the cakes. Frost each upside-down cupcake with the whipped cream, covering the top and sides. Place on a freezer-proof pan and return to the freezer for 1 hour before serving. The cupcakes will keep in the freezer for up to 2 days.