Tasty Tuesday - Ice Cream Cupcakes

What a fun summer treat! These are especially fun for birthday parties! The recipe can be varied for a variety of tastes.

10 oz. frozen pound cake
3/4 C. Heavy Cream
1/2 C. confectioners' sugar
2 pints coffee ice cream, slightly softened
1 C. chocolate covered toffee bits, such as Heath Bar

1. Place cupcake liners in a muffin tin.
2. Cut pound cake into 1/2 inch thick slices & use a cutter to cut out circles. Place into bottom of liners
3. Combine Heavy Cream & confectioners' sugar in a bowl & whip with a mixer until cream holds stiff peaks.
4. Scoop ice cream into a large bowl. Take out 1/4 C. Heath Bar bits & add remaining bits to ice cream. Use a large spoon to mash bits into ice cream.
5. Place 1 scoop of ice cream onto pound cake & top with whipped cream. Sprinkle remaining Heath Bar bits over top.
6. Place plastic wrap over the top, loosely & freeze for 2 hours.
7. These are good in the freezer for 3 days.