Instead of making an ice cream cake, try ice cream cupcakes—they’re even more fun! Use a cake mix and muffin pans to get a larger cupcake bottom. After baking and cooling, put the cupcakes in the freezer for 15 minutes to firm, before topping with ice cream. If your quart of ice cream is hard, soften in the microwave for 20 seconds and stir with a large spoon to get a malleable consistency. Put a scoop atop each cupcake and work with a spatula to achieve a frosting effect. (It’s good to have two people working here if you need to make a lot.) Top with a strawberry, raspberry, chocolate wafer, nonpareil, Junior Mint, halved mini PB cup or other tasty garnish. Freeze or serve immediately.