Dairy Free Chocolate, Strawberry, and Vanilla Ice Cream Cupcakes
It’s that time of year again. When the suns shows it’s bright face for long hours and the temperature starts rising. That means it’s time for Ice Cream. Now I know some people enjoy ice cream year round. Heck, think of the lines you see at JP Licks or at Graeters during the winter. It’s somewhat crazy. To me summertime means ice cream time.
As many of you know, I’m lactose intolerant. This makes ice cream time (I mean summertime) very hard on me. Before I found out I was LI, I was a regular ice cream eater. My dad loves ice cream too and I think that’s where I got it from.
I will admit that there are some dairy free ice creams out there, but in all honesty, they’re just not the same. They lack the smooth creaminess of a great ice cream. So sometimes I splurge a little and eat ice cream during the summer. My stomach reminds me how bad of an idea it was, but it’s always worth it.
When I saw the announcement about the Ice Cream Cupcake Blogging event again this year (check out the ice cream cupcakes I made last year), I knew I wanted to do at least one dairy free version. I went with a classic flavor combo – chocolate + vanilla + strawberry. YUM!
I used my favorite vegan chocolate cupcake recipe for these guys. I made the full sized. Then I used the cone method to remove a large cone from the cupcakes. I put a small scoop of Tofutti vanilla ice cream into each cupcake and then dropped in a frozen strawberry. I threw the cupcakes back into the freezer for a while to let them set while I made some strawberry cream cheese frosting (I just added about 1/2 cup of strawberries to a classic cream cheese frosting).
I wanted to have it be more like a glaze, so I thinned it out quite a bit. Looking back, I think thick cream cheese frosting would have done better on these cupcakes. I’d also use fresh strawberries in the cupcakes because the frozen ones were hard! After a quick zap in the microwave, they were perfect!
I am submitting these cupcakes into the blogging event hosted by Cupcake Project and Scoopalicious. Be sure to check back to vote for their reader’s choice cupcakes. Voting will be the first week in June.
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 delicious! Goat cheese & fig is a timeless flavor combination :).
Everything about these cute little bites looks amazing. I’m dreaming about all the wonderful flavors as I type right now.
Wandered over here from the Indecisive Baker blog and love it. Looking forward to reading more of your blog posts.
I love everything about this recipe!
I love ANYTHING with caramelized onion! And I’m so excited to cook with figs 🙂 These look awesome!
Sues
Figs, goat cheese and caramelized onions? Three of my favorite ingredients!
So you lost your fresh fig virginity! See, that wasn’t so bad! jk 🙂 I hope fresh fig season doesn’t fly by too quickly, I have some ideas I’d like to get to before they go away!
These look both beautiful and delicious! A great appetizer recipe to impress guests.
Beautiful combo of ingredients. I love this kind of snack!
As soon as I saw goat cheese I knew I would love these! Yum!
sounds like a nice combination of flavors
I just found all these goat cheese recipes and fainted.
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I made this for a party this past weekend and it was a huge hit! Although, I did notice the fig flavor was almost non-existent. I couldn’t find black mission figs in the markets, so I used green. I think green figs are much more bland than black mission figs, so I wouldn’t recommend making this dish unless you can find black figs.