Cookie Dough Chocolate Ice Cream Cupcakes
I love ice cream. I mean I really love ice cream. Hubby loves it too. When we do our weekly shopping we always grab a pint for each of us. That’s our evening snack throughout the week. It seriously breaks my heart when I have to watch him eat amazing flavors like Ben and Jerry’s Cinnamon Roll or Caramel Sutra and I’m stuck with Soy dream something.
Don’t get me wrong, there are some decent dairy-free ice creams out there, but the texture just isn’t the same. Whether it’s made from tofu, rice, or soy, there’s always a grittiness and not as much creaminess. Sometimes I just suck it up and suffer through the pain of eating ice cream (even with Lactaid pills) because it’s just worth it sometimes. I decided that this blogging event was worth a stomach ache. And boy am I glad I did.
Hubby picked his favorite ice cream – cookie dough. I picked my favorite cupcake – chocolate. Together we made one amazing treat. When I was little, I used to love to take a piece of cake and a scoop of ice cream and mix them together until it was one uniform bowl of mush. It always grossed my dad out, but it’s great. I added a layer of mush to my cupcakes as well and topped with some chocolate cream cheese frosting.
Here are the steps I took to make these treats:
Send hubby to the store for ice cream 🙂
Make my go-to chocolate cupcake. I filled the liners a little less than 1/2 full and baked for 8 minutes.
Once the cupcakes cooled, I popped the whole tray into the freezer and took out the ice cream.
Mix about 4 of the cupcakes with a couple scoops of ice cream. Using a spatula, spread some of the cake/ice cream mixture onto the cold cupcakes. Pop back into the freezer.
Using a spatula again, spread some of the softened ice cream into the top of the cupcake mixture and pop back into the freezer until ice cream is hard again.
Pipe my favorite chocolate cream cheese frosting (without the chili powder) on top of the ice cream.
Enjoy!!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Looks tasty!
These look like heaven!!!
way to kick pecan pie up a notch! fabulous 🙂
These look absolutely amazing, I can never resist pecan pie
Mal @ The Chic Geek
I actually did make chocolate pecan pie for Thanksgiving… and quite a boozy one too! I think these pecan pie brownies would have gone over well. I’ll keep them in mind for next year!
beantownbaker — December 4th, 2012 @ 10:08 am
Boozy definitely means better in my mind!
These are in the oven now. I can’t wait to try them! Confession – I don’t think I can wait for them to cool overnight before I have a taste.
beantownbaker — December 30th, 2012 @ 11:30 am
Hope you liked them!
What a great recipe, Jen!
Holy yum!
Nice recipe. I love a simple brownie recipe which is easy for the kids 🙂
I also like the below brownie recipe.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Thanks for sharing,
Kelly
those hing look so good before i even try to cook them so awesome baby who ever invented those you are awesome so so good mmmmmmmm………..
I found that baking the brownies for only 10 minutes before adding the rest was not long enough. The pecan pie topping fell right into the brownie batter and 55 minutes later,and what is left on the top is hard as a rock and the brownie still gooey and a little runny. I won’t be able to cut into squares but it still tastes good so I will chop it all together and we can eat with it a spoon and some ice cream.
beantownbaker — December 1st, 2013 @ 6:45 pm
Bummer that they didn’t bake all the way through for you. Although underbaked brownies are one of my favorite desserts ever! Glad you still enjoyed them.