Photo of Two-Ingredient Ice Cream Cupcake Bites by WW

Two-Ingredient Ice Cream Cupcake Bites

Total Time
32 min
5 min
12 min
Fresh baked goods don't get any easier (or cuter!) than these 2-ingredient mini cupcakes. Nobody will ever believe that they're eating baked ice cream or how quick these cupcakes are to prepare. Just mash the WeightWatchers® ice cream bars and mix with self-rising flour, bake and enjoy as is or finish off with whipped topping and sprinkles. They're perfect for snacks, birthday parties, office celebrations and more. Decorate them seasonally: Garnish with a few pomegranate arils in winter or raspberries in summer.


WW Giant Chocolate Fudge Ice Cream Bar

3 bar(s)

White self-rising flour

10 Tbsp

Non-dairy aerosol whipped topping

4 Tbsp

Rainbow sprinkles

½ Tbsp


  1. Coat 12-mini muffin holes with cooking spray. Preheat oven to 350℉.
  2. Remove sticks from ice cream; place in a large bowl. Allow to melt slightly; add flour and stir until well-combined.
  3. Evenly divide batter among prepared muffin holes. Bake until a tester inserted in center of a cupcake comes out clean, about 10-12 minutes.
  4. Allow cupcakes to cool in pan for a few minutes; remove from pan and cool completely.
  5. Top each cooled cupcake with 1 tsp whipped topping; divide sprinkles over top.
  6. Serving size: 1 cupcake