Now to make 24 cupcakes you only need 1/2 of the prepared cake mix. You can use the other half to make regular cupcakes or make 24 more ice cream cupcakes.

Preheat oven to 350 degrees.

Line muffin tins with 24 cupcake liners. Scoop 1 Tbsp of batter into the bottom of each tin. Bake at 350 for 8 minutes or until cake is set. Remove from oven and cool completely.

Allow ice cream to soften on the counter top. Scoop small scoops of the softened ice cream over each cake layer. Then spread out evenly. You want the ice cream to fill to the top of the liner. Place in the freezer.

Now beat the whipping cream until almost to stiff peaks. Then mix in powdered sugar and vanilla until blended.

Remove cupcakes from the freezer and pip whipped cream on each cupcake like you would with frosting. Sprinkle with chocolate chips. Freeze for 3-4 hours or overnight. makes 24 cupcakes.