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. 
These look fantastic and are so festive!
Oh my, these look divine! I recently made something similar, but with no chocolate – just a pumpkin batter with cream cheese topping. But I definitely think I must try these too.
These are absolutely beautiful!
Look wonderful!
These look awesome. I just wish it made a bigger pan!
They’re pretty rich, but I would imagine you could just double it and make it in a 9×13 pan if you wanted!
I made pumpkin spice brownies on Friday and they were delish so I bet these are EVEN BETTER! Thanks for sharing and I’ll be following your tweaks!
~ingrid
i always make a pumpkin cheesecake in the fall with a ginger cookie crumb crust, but i’m liking the chocolate component in your recipe even more.
oh yum – love pumpkin, and the chocolate/pumpkin combo looks wonderful!
These look great! Is there a way I can make them non-dairy? Something I can sub the cream cheese for? Thanks!
Heather – I’ve had great luck subbing Tofutti Better than Cream Cheese in cheesecake recipes in the past. I think that would definitely work and you could use Earth Balance in the brownie portion. Let me know how it turns out if you try it.
Hi Jenn! I just wanted to let you know that you won the giveaway on my blog last week. I emailed you, but never got a response. Could you email me your mailing address to jennharton@paducah.com. I have to pass it along to myblogspark so they can send you your prize package!
Thanks, Jen…I’ll let you know how they come out!
OH wow these do look delicious! I love all that swirled pumpkin…yum!
Those look amazing!
Wow, I love these! My husband would die of happiness of I made these for him – pumpkin cheesecake is his favorite thing for fall.
They look like tiger fur – very cool! What an interesting flavour combination.
We love these at my house! I like your idea of dark chocolate – I will have to try that next time.
beautiful! And they look so delicious!! I agree I don’t normally think of pumpkin with chocolate… but you have me convinced!
The tops of these are a work of art! Love it!
Three of my favorite thi ngs in one dessert! Chocolate and pumpkin and cheesecake! How perfect…
~Nancy
Three of my favorite thi ngs in one dessert! Chocolate and pumpkin and cheesecake! How perfect…
~Nancy
hi.. just dropping by here… have a nice day! http://kantahanan.blogspot.com/
The side-view shot totally won me over. These look delicious!
This looks so yummy.
I now know what to make for the office potluck!
Those look amazing. I love pumpkin with chocolate, I plan on making these soon.
Your brownies look delicious! I am curious since I would like mine to taste more like pumpkin pie than plain pumpkin should i add pumpkin pie spices or follow your recipe for the spices?
Thanks!
fawkes – There are a decent amount of spices in the pumpkin portion of the batter. I would recommend making is as the recipe states, then taste it before you pour it into the pan. Maybe then add some pumpkin pie spice if you’d like.
I made these over the weekend and they were scrumptious!! I’m not a huge fan of pumpkin but this recipe is now a fall staple. I plan on making them for the family on Thanksgiving…thanks for sharing this!
I made these the other day and they were great! a hit at work! yum! thanks!
I stumbled across your blog from a Facebook friend and made these brownies last night. DELICIOUS!! I doubled the recipe and it does just fit in a 9×13 pan and took about 60 mins to bake. It’s worth the wait for them to be chilled in the fridge. The flavors are even more delicious that way.
Oh YUM! And gorgeous, to boot. I never thought pumpkin and chocolate go together either, until I tried it! 🙂 Now I’m hooked. Good idea to double up on the cheesecake layer…you can never have enough pumpkin cheesecake after all!
Thank you so much for participating in our event! These brownies look amazing. They say Halloween to me for sure!
I made these– now I love them! Will be repeated each fall 🙂
Amazing! I loved these so much I played with them a bit and made cranberry cheesecake brownies for my christmas baking.(I didn’t stumble on to these till christmas.) I’ll let you know when I put those up on my blog! With credit to you of course!
Lexi – cranberry cheesecake brownies sound very intriguing. Can’t wait to see them.
Hi Jen! I made these for Heather@BFM’s (comment listed above) birthday and she loved them! Unfortunately I could not find the Hershey’s Special Dark cocoa powder (I tried 3 stores) so I had to make them with the regular cocoa powder. Can you tell me where you found the Hershey’s Special Dark??
Kasey – I have actually had a hard time finding it as well. I had actually all but given up on it until one day it caught my eye at the grocery store. I proceeded to buy all three containers. I would say just keep an eye out for it and good luck!
1/2 cup of flour seems like very little. Is that correct?
Pup – Yes, that is the correct amount of flour. Most brownie batters have very little flour in them.
Just made these- delicious! I only had the milk chocolate powder, so I’m excited to try it again with the special dark powder.
I doubled the recipe and it perfectly filled a 13×9 pan so you might try it. 🙂 And they are amazing. Also I used margerine not butter and found they were more moist. Happy Baking!
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I made these with my nieces and over all they were pretty good, but something about the pumpkin part tasted off. Still, fun and festive to make!