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1
Combine whipped cream ingredients in medium bowl.
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2
Using electric mixer fitted with whisk attachment, beat, gradually increasing speed from low to high, until cream just holds stiff peaks.
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3
Do not overwhip.
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4
Whipped cream will keep, covered in plastic wrap and refrigerated, for up to 6 hours.
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5
Whisk whipped cream for a couple of seconds before using it.
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6
Cut cake and spread jam:.
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7
Arrange 12 cupcake liners in 12 cup muffin tin.
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8
Cut pound cake into 1/2 inch slices.
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9
Use a 2 inch biscuit cutter to cut 12 circles.
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10
Reserve remaining pound cake and scraps for another use.
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11
Spread 1 teaspoon jam on top of each circle of pound cake.
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12
Place circles in cupcake liners.
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13
Add ice cream:.
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14
Place nicely rounded scoop of ice cream on top of each pound cake circle.
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15
Cover muffin tin with plastic and place in freezer until ice cream is very firm, at least 2 hours and up to 2 days.
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16
Frost with whipped cream:.
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17
Remove muffin tin from freezer and cover ice cream with whipped cream mixture (Vanilla or Chocolate), leaving cakes in tin and spreading whipped cream to form sloped sides and peak.
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18
Freeze and serve:.
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19
Return to freezer to allow to set overnight.
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20
Remove cupcakes from muffin tin and serve.
