Peach Berry Ice Cream Cupcake Pops

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A layer of peach and mixed berry ice cream over a vanilla wafer crust topped with vanilla frosting and sprinkles. These peach berry ice cream cupcake pops are the perfect treat for late summer.

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Omg! I’ve been dreaming about these peach berry ice cream cupcake pops for days, no, weeks, now.

You have no idea how excited I am to finally share these with you!

Trust me, they’re the ultimate summer dessert, perfect for cooling off during hot days as well as impressing family and friends.

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Just the other day I shared a photo of the ice cream cake my little cousin Laina and I made. It was our first attempt at making an ice cream cake. And after trying a few flavors and ideas, these cupcake pops were the final results.

Layers of vanilla wafer crust, peach ice cream, mixed berry ice cream, and vanilla frosting captured the essence of summer. A medley of colorful sprinkles gives these cupcake pops a festive touch.

They’re like cake pops but so much easier to make and super cute too. These would make great desserts when you’re entertaining guests.

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

What are you waiting for? You’ll want to make these ASAP. =)

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

To create these cupcake pops, I collaborated with The Curious Creamery using their new ice cream cake mix, which makes it so much easier to create an impressive ice cream cake without having to use an ice cream machine. The hardest part will be waiting for the ice cream cake to freeze. This ice cream cake mix allows us to customize our ice cream cakes however we like in an affordable way with little fuss. It contains no preservatives, no artificial colors or flavors, no gluten, and no high fructose corn syrup. I also love that it has a third less fat, calories, and saturated fat compared to store bought ice cream.

Making these ice cream cupcakes pops would be the perfect activity to do with kids or even with a group of friends. The customizing, the piping, the decorating. Endless possibilities. You can be as creative as you want!

You can find The Curious Creamery ice cream cake mix in the Celebration Aisle at Walmart. If it’s not available, you can talk to the store manager about stocking their store with some.

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

For this recipe, I used:

Brand: The Curious Creamery

Product: Ice Cream Cake Mix

Flavor: Sweet Cream

But they also have German Chocolate flavored ice cream cake mix if you prefer that.

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Start by crushing vanilla wafers into fine crumbs.

It doesn’t have to be a complicated process. Place vanilla wafers into a Ziploc bag and use a hammer to crush them into crumbs.

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Pour the vanilla wafer crumbs into a medium size bowl, then add vanilla yogurt. The vanilla yogurt will act as a binder. You want enough yogurt to bind the crumbs together but not too much that the dough that forms becomes too wet and mushy.

This vanilla wafer yogurt mixture will act as the crust for our cupcake pops.

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Using Dixie cups as the mold for these cupcake pops, use a tablespoon to scoop the vanilla wafer mixture. Place the spoonful into a Dixie cup and press down to pack the crumbs together at the bottom. It doesn’t have to be exactly a tablespoon. It’s just an easy way to measure the scoops.

Divide the vanilla wafer mixture between 10-12 cups. It’ll vary depending on your scoops.

Place these cups into the freezer while you prepare the ice cream portion, that way the crust can start to harden.

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

For the ice cream portion, create the ice cream base by mixing together heavy cream, granulated sugar, and the Curious Creamery ice cream cake mix in a large mixing bowl. Use a hand mixer, or whisk, to mix until the ice cream base thickens.

Divide the ice cream base equally between two mixing bowls. These will be used for the two different layers of ice cream.

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Blend peaches until smooth and pour the peach puree into one of the mixing bowl. Whisk the peach puree into the ice cream base until the peach is well incorporated and the base appears thick and creamy. Use a tablespoon to scoop the peach ice cream mixture into the Dixie cups with the vanilla wafer. The peach ice cream will be the second layer. I scooped about two tablespoons in each cup and then divide any leftover peach ice cream equally between the cups. Place these cups back into the freezer while you do the next layer.

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Blend strawberries, blackberries, and blueberries into a puree. Pour the mixed berry puree into the second mixing bowl. Whisk until the mixed berry puree is well incorporated and the ice cream base is thick and creamy. Use a tablespoon to scoop the mixed berry ice cream mixture into the Dixie cups to form the third layer. Start by spooning two tablespoons into each cup, and then divide the leftover equally between the cups.

Stick a popsicle stick through the layers of ice cream. Loosely cover the cups with plastic wrap. Freeze the ice cream cupcake pops overnight.

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

When ready to serve, take the cupcake pops out of the freezer. Tear the cups and remove them from the cupcake pops. Place the frosting into a piping bag and pipe the frosting on top. I used store bought frosting for ease, but you can use your favorite frosting recipe too. Add a pinch of sprinkles on top.

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Your peach berry ice cream cupcake pops are ready to be served. But if you’re not ready to eat them yet, you can stick them back into the freezer. I recently discovered that I really love frozen vanilla frosting. Is that weird?

Enjoy!

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Peach Berry Ice Cream Cupcake Pops | Cooking with a Wallflower

Click here to save $2.00 off any 1 cake mix from The Curious Creamery.

To learn more about The Curious Creamery, you can visit them on Facebook, Twitter, Instagram, and Pinterest.

Peach Berry Ice Cream Cupcake Pops
 
Prep time
Total time
 
A layer of peach and mixed berry ice cream over a vanilla wafer crust topped with vanilla frosting and sprinkles. These peach berry ice cream cupcake pops are the perfect treat for late summer.
Author:
Recipe type: Dessert
Serves: 10-12 cupcake pops
Ingredients
For Vanilla Wafer Crust
  • 2 cups vanilla wafers
  • 3 tablespoons vanilla yogurt
For Ice Cream Base
  • 1⅛ cup heavy cream
  • ¼ cup + 2 tablespoons granulated sugar
  • ½ packet The Curious Creamery Sweet Cream ice cream cake mix
For the Peach
  • 1 large yellow peach, sliced
For the Mixed Berry
  • ½ cup strawberries, chopped
  • ¼ cup blueberries
  • ½ cup blackberries
  • Frosting for decorating
  • Sprinkles for decorating
Directions:
  1. Crush vanilla wafers into fine crumbs by placing vanilla wafers into a Ziploc bag and using a hammer to crush them into crumbs.
  2. Pour the vanilla wafer crumbs into a medium size bowl, then add vanilla yogurt. The vanilla yogurt will act as a binder.
  3. Using Dixie cups as the mold for these cupcake pops, use a tablespoon to scoop the vanilla wafer mixture. Place the spoonful into a Dixie cup and press down to pack the crumbs together at the bottom. It doesn’t have to be exactly a tablespoon. It’s just an easy way to measure the scoops.
  4. Divide the vanilla wafer mixture between 10-12 cups. It’ll vary depending on your scoops.
  5. Place these cups into the freezer while you prepare the ice cream portion.
  6. For the ice cream portion, create the ice cream base by mixing together heavy cream, granulated sugar, and the Curious Creamery ice cream cake mix in a large mixing bowl. Use a hand mixer, or whisk, to mix until the ice cream base thickens.
  7. Divide the ice cream base equally between two mixing bowls. These will be used for the two different layers of ice cream.
  8. Blend peaches until smooth, about a ½ cup puree, and pour the peach puree into one of the mixing bowl. Whisk the peach puree into the ice cream base until the peach is well incorporated and the base appears thick and creamy. Use a tablespoon to scoop the peach ice cream mixture into the Dixie cups with the vanilla wafer. The peach ice cream will be the second layer. I scooped about two tablespoons in each cup and then divide any leftover peach ice cream equally between the cups. Place these cups back into the freezer while you do the next layer.
  9. Blend strawberries, blackberries, and blueberries into a puree, about a ½ cup puree. Pour the mixed berry puree into the second mixing bowl. Whisk until the mixed berry puree is well incorporated and the ice cream base is thick and creamy. Use a tablespoon to scoop the mixed berry ice cream mixture into the Dixie cups to form the third layer. Start by spooning two tablespoons into each cup, and then divide the leftover equally between the cups.
  10. Stick a popsicle stick through the layers of ice cream. Loosely cover the cups with plastic wrap. Freeze the ice cream cupcake pops overnight.
  11. When ready to serve, take the cupcake pops out of the freezer. Tear the cups and remove them from the cupcake pops. Place the frosting into a piping bag and pipe the frosting on top. Add a pinch of sprinkles on top.

 

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23 comments

  1. Ala says:

    Eeee! You have no idea how excited I am to see these. I’ve been eating Gelato every day for the past week and I have been dreaming of ice cream cakes all summer long. Cannot WAIT to try these, Andrea!!

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