|Carob chips||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Moist carob cupcakes||12|
|French vanilla ice cream||1 Quart, softened|
Line a 12-cup muffin tin with paper liners.
In top of a double boiler set over hot water, melt together carob chips and butter.
While carob mixture is cooling, cut cupcakes in thirds crosswise.
Place about 2 1/2 tablespoons of softened ice cream between each layer, and put cupcakes back together.
Place into prepared muffin tin.
Frost with carob mixture, and freeze.