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.

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9 Responses to “Strawberry Blueberry Jam”

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    yumventures — June 2, 2010 at 11:49 am

    Mmm I love jam, and this looks great for strawberry season! I unfortunately don’t like blueberries — would you adjust the other ingredients if you minus them? Also where do you get canning jars? Yay, fun summer project!

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    Jen — June 2, 2010 at 12:01 pm

    yumventures – You can def leave the blueberries out. Follow the link through to Ina’s original recipe. It doesn’t have blueberries in it. The comments on the Food Network website did say that it was a bit sweet with the sugar listed in the recipe, so keep that in mind.

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    Katherine — June 2, 2010 at 5:20 pm

    I’ve never made homemade jam before…but wow this sure does look delicious!

    It would be great in some thumbprint cookies or linzer cookies…yumm.

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    laurasrecipecollection.com — June 2, 2010 at 8:13 pm

    I’ve never had strawberry & blueberry jam before. That looks divine!

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    themilkmanswife — June 3, 2010 at 1:41 am

    Oh, this looks wonderful! I’ve never made jam before but it’s on my list of things to try, this looks like the perfect way to get started. I love berry combos like this. Thanks for sharing. 🙂

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    Sarah — June 5, 2010 at 7:27 pm

    Does this recipe require pectin? I’ve heard that pectin is found naturally in raspberries so you don’t need it for that kind of jam, but wasn’t sure if it applied to strawberry as well. I am new to making jam but am excited to try!

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    Jen — June 6, 2010 at 9:24 pm

    Sarah – This recipe does not require pectin.

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    Vickie — June 14, 2013 at 4:42 pm

    Hey there.. I have done your strawberry/blueberry jam, and I’m tellin ya,, it was sooooo goooood. Not too sweet either. My problem was, it never would really thicken, and I checked it on a saucer I kept in the freezer. It remained runny,, but ohh sooo good. I gave it away to family and they loved it. I’m just preparing to do more,, fingers crossed, I do hope it gets a little thicker this time. If I were to put the slightest amount of pectin I’m wondering what would happen?????? I noticed this posting is from 2010

    • beantownbaker — June 15th, 2013 @ 11:44 am

      I think a little bit of pectin could help thicken the jam. If you try it, I’d love to know how it turns out.

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