I am always looking for and creating recipes for my family that are tasty, healthy, and quick to make. I have also adapted another rule to my recipe making: It has to have ten ingredients or less, and that must include the seasonings that I use. Some would say impossible. I say that it’s a really fun challenge for me. One that I have been having fun doing.

I recently decided to try and create an easy and fun recipe to make for my children this weekend.

Preview of the recipe sheet.

About a week ago I was visiting another bloggy friend’s website and I came across Cat’s recipe for Strawberry-Vanilla Shortcake Ice Cream Cake Recipe. It looked absolutely delicious, but I had to adapt the recipe to my family. (Plus, I didn’t have her gorgeous cake pan.) So I decided to use a graham cracker crust instead of shortcake and a cupcake tin to make it easier to serve to my family. I have four boys, two of them being under two years old, and a small cupcake shaped dessert is a lot easier to serve to them after dinner.

It was easy to prepare and it came out really tasty.


  • 1 1/2 cups of graham cracker crumbs
  • 1 cup of sugar (divided in half)
  • 1/3 cup of melted butter
  • 1/2 gallon of French vanilla ice cream, softened
  • 15 strawberries, sliced
  • Cool Whip


  • Take the  graham cracker crumbs, 1/2 cup of sugar and melted butter and combine them together in a bowl until you have a crumbly type mixture.
  • Line your cupcake pan with cupcake liners and add 1 to 2 tablespoons of the graham cracker mixture into the bottom of each cup.
  • Add the softened Vanilla Bean ice cream on top of the graham cracker crust. Use a spatula to smooth the ice cream out  as much as possible. Place the cup cake pan in the freezer for 2-3 hours until hardened.
  • In a separate bowl combine your sliced strawberries and the other half a cup of sugar. Use a potato masher or a fork to mash the strawberries to the consistency that you like. Once done, place in a sealed container in the refrigerator.
  • Once the ice cream in your cup cakes have hardened, remove them from the liner. Place the ice cream cupcakes on a plate, add strawberries, a dollop of Cool Whip and enjoy!

Click here to download a copy of this recipe for your records.

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  1. i going to have to try this…looks yummy!

    • Dear Kenesha,

      This is really yummy and simple to make. We ate all of the cupcakes in less than 24 hours.

      Take care,

  2. Those look great Shynea and I’m glad the cupcakes worked out for your family!

    • Cat,

      They were really good, but as soon as I get my hands on one of those cake pans that you had, I’m going to do it the right way with the shortbread pieces instead. 🙂

      Take care,

  3. I have been waiting to see this since I read about you making them on Twitter! I am going to make them this week! With a kiddo with lots of food allergies, making homeade sweets can be tough… so thank you so much for sharing!

    • Dear Penny Pinching Parent,

      I hope your kiddo likes this recipe. You can make it a little more healthier by using ice cream with less sugar in it and a sugar substitute for the strawberries. I LOVE sharing my recipes and hopefully I’ll be able to post some more that your kiddo will be able to eat.

      Take care,

  4. Hi Shynea,

    The recipe sounds great. It is a good way to monitor how much each kid gets served too! 🙂 You could even take it a step further and add a few slices of banana on top and turn it into a banana split version for fun! Oh yeah – and a few chocolate chips too.

  5. This sounds so easy that i miss try it tonite……yummy

  6. LOVE it! I’ll be using this recipe this weekend for our Memorial Day BBQ!

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