Ice Cream Cupcakes

Ok, this recipe is so cute it almost makes me want to ralph. Except for the fact that it is so friggin perfect for a summer evening, I would have completely denied that I ever made it. Lucky for you, it is perfectly one-, two-, or twenty-person sized, so it made the blog cut! Bonus: super easy.

Ice Cream Cupcakes

(serves as many or as few as you want, depending on how much of the ingredients you buy; takes at least 2 hours)

1 slice pound cake, about 1 inch thick

2 scoops ice cream

freshly whipped cream

• Take two cupcake liners (foil works best, but doubled-up paper will probably work too) and cut two circles of pound cake to fit in the bottom. Top with a scoop of ice cream and set in freezer to harden, at least 1 hour.

• Whip your cream or break out the cool whip and "ice" the "cupcakes" with whipped cream. Return to the freezer to fully freeze, another hour.

Notes: I used lemon pound cake and blueberry ice cream, but work with any combination of flavors you like. Truly, this little concoction would make an adorable dinner party denouement: perfect single-size, able to be prepared well ahead of time. If you just want one or two, try buying a single slice of pound cake from your local bakery.