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!!

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10 Responses to “Cookie Dough Chocolate Ice Cream Cupcakes”

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    1
    Janna — June 2, 2008 at 2:43 pm

    These look awesome!
    Did it take a long time to get the ice cream to freeze?

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    2
    Jen — June 2, 2008 at 8:03 pm

    Janna,

    I let it set in the ice cream about 30 minutes between each step. I wasn’t in a big hurry and 30 minutes was perfect.

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    3
    Lisa — June 5, 2008 at 4:03 pm

    I love the last photo, the way the ice cream has so perfectly filled the liner and the way the frosting swirls on top. And that frosting sounds fabulous! I am going to try it on my Chile Variado Cupcakes for an extra spicy combination.

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    4
    Ivy — June 5, 2008 at 6:34 pm

    This was a REAALLY good idea!
    I love cookie-dough anything. :)

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    Katie — June 7, 2008 at 5:28 pm

    I totally do the mush thing too! In fact, for all my birthdays as I kid I would ask for cake mush, which meant my mom would take my slice of cake and ice cream and mash it up for me with a fork. The amazing thing is that while I would be full after a slice of cake and a scoop of ice cream, I can eat double that when in mush form. Yum!

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    Jen — June 12, 2008 at 3:40 pm

    That’s awesome Katie – glad I’m not the only cake mush eater out there!

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    Teanna DiMicco — April 21, 2009 at 2:38 pm

    This is insane! And by insane, I mean TOTALLY AWESOME! COME ON!!!! I am SO making these!

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    8
    Hillary — April 21, 2009 at 4:32 pm

    What an awesome idea! How do you store them – does the cake part get too cold if you freeze them?

    Hillary
    Chew on That

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    Cathy - wheresmydamnanswer — April 21, 2009 at 4:47 pm

    These are so incredible – Love them!!!

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    Jen — April 21, 2009 at 5:01 pm

    Hillary – I kept them in the freezer. It did make the cake part cold, but I’m personally a fan of cold/frozen cake anyways.

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