Ice-Cream Cupcakes

I made these super, easy, cute cupcakes for my daughter's birthday.    Her favorite color is pink and we had everything pink, but you can use any flavor ice-cream or jam that you want.  

Ice-Cream Cupcakes

1 store bought pound cake (16 oz), sliced 1/2" thick
1/4 cup jam (I used strawberry)
2 pints ice cream (I used strawberry), softened
1 cup heavy cream, chilled
2 Tablespoon sugar
1 teaspoon vanilla extract

1)   Line a 12-cup muffin tin with cupcake liners.   Using a 2-inch biscuit cutter, cut 12 circles from the slices of pound cake.   Spread 1 teaspoon of jam over each pound cake circle, then lay inside the cupcake liners.

2)  Place a nicely rounded scoop of ice cream on top of each pound cake circle.   Cover with plastic wrap and freeze until firm, about 2 hours.

3)  Whip the cream, sugar, and vanilla together in a chilled bowl until soft peaks form.   Top each scoop of ice-cream with a scoop of the whipped cream.   Freeze, uncovered, until the whipped cream has set, about 4 hours.

The cupcakes (whipped cream and all) can be frozen, wrapped tightly in plastic wrap, for up to 1 week.