Refreshing Blueberry Ice Cream Cupcakes: Your New Go-To Summer Dessert

Beat the heat with a dessert that’s as delightful as it is refreshing! These Blueberry Ice Cream Cupcakes bring together juicy blueberries, creamy light ice cream, and a tender cake base to create a portable, portion-controlled treat. Perfect for poolside lounging, BBQs, or simply satisfying a sweet craving, these cupcakes are bursting with the vibrant flavors of summer. A cool, guilt-free indulgence you’ll love!

Why You’ll Love This Recipe

• Cool & Creamy: Layers of blueberry-swirled ice cream and fluffy cake in every bite.
• No-Bake Simplicity: Assemble in minutes, freeze, and enjoy!
• WW-Friendly Swaps: Light ice cream, sugar substitutes, and fresh fruit keep points low.
• Kid-Approved: Fun to make and even more fun to eat!
• Customizable: Swap blueberries for strawberries, raspberries, or mango.

Ingredients

For the Cake Base:

• 1 box Weight Watchers vanilla or lemon cake mix (or homemade with sugar substitute)
• 1/2 cup unsweetened applesauce (replaces oil)
• 1/4 cup water

For the Blueberry Ice Cream Layer:

• 2 cups light vanilla ice cream (softened, e.g., Halo Top or Nick’s)
• 1 cup fresh or frozen blueberries
• 1 tbsp sugar-free blueberry preserves
• 1/4 cup fat-free whipped topping

Optional Garnish:

• Fresh blueberries
• Mint leaves
• Sugar-free white chocolate shavings

Instructions

Bake the Cake Base

1. Preheat oven to 350°F (175°C). Line a muffin tin with silicone or foil liners.
2. Prepare cake mix with applesauce and water (skip oil and eggs per box instructions).
3. Divide batter into 12 cupcake liners. Bake 12–15 minutes until golden. Let cool completely.

Make the Blueberry Swirl

1. In a blender, pulse blueberries and sugar-free preserves until smooth. Strain seeds if desired.
2. In a bowl, fold blueberry swirl into softened ice cream.

Assemble the Cupcakes

1. Remove cupcake liners from cooled cakes. Slice each cake horizontally to create two layers.
2. Place the bottom layer back in the liner. Top with a scoop of blueberry ice cream.
3. Add the top cake layer and freeze for 1 hour.

Finish & Freeze

1. Pipe whipped topping onto each cupcake. Garnish with fresh blueberries and mint.
2. Freeze for 2+ hours until firm.

Nutritional Information

(Per cupcake)

• Calories: ~110
• Protein: 3g
• Carbohydrates: 22g
• Sugar: 6g (naturally occurring from fruit)
• Fat: 1.5g
• Fiber: 2g
• WW SmartPoints: 3 (with sugar-free preserves) or 4 (with regular preserves).

Tips for Success

1. No-Bake Hack: Use store-bought angel food cake cups instead of baking.
2. Boost Protein: Mix 1/2 cup fat-free Greek yogurt into the ice cream layer.
3. Vegan Option: Use dairy-free ice cream and egg-free cake mix.
4. Storage: Keep in an airtight container for up to 2 weeks.

Why This Recipe Works for Weight Watchers

• Light Ice Cream: Cuts sugar and fat while keeping the texture creamy.
• Fresh Blueberries: Packed with antioxidants and natural sweetness for 0 points.
• Portion Control: Single servings prevent overindulgence.

Serving Ideas

• Summer Parties: Serve on a platter with lemon wedges and edible flowers.
• Post-Workout Treat: Pair with a protein shake for balanced satisfaction.
• Brunch Dessert: Accompany with iced coffee or herbal tea.

These Blueberry Ice Cream Cupcakes are a celebration of summer in every bite! With their fluffy cake base, fruity ice cream layer, and whimsical garnish, they’re proof that desserts can be both indulgent and mindful. Whether you’re hosting a gathering or treating yourself to a solo snack, these cupcakes bring joy to your wellness journey—no guilt required.