Neapolitan Ice Cream Cupcake

I look forward to this contest every year! Cupcake Project and Scoopalicious are hosting their annual Ice Cream Cupcake Contest. The only requirement is that the cupcake have a cake portion and a ice cream (or frozen) portion.

Coming up with an ice cream cupcake recipe was harder than you’d think. I had so many ideas swimming around in my head… But I wanted it to be a cupcake I could enjoy even with my lactose intolerance. Lucky for me, I’m able to find all sorts of dairy free ice cream these days. When I saw that the lactose free flavors at JPLicks were vanilla and strawberry, I couldn’t get the idea of strawberry ice cream out of my head. I bought a pint and headed home.

That night, I decided to taste some of the strawberry ice cream. I topped the ice cream with some chocolate chips and whipped cream. It’s such a classic and perfect combination. And thus, the idea of a Neapolitan Ice Cream Cupcake was born.

These cupcakes consist of a yellow cupcake base, layered with some strawberry ice cream, and frosted with chocolate cream cheese frosting. I love how the frosting looks like soft serve!

If you’ve never had an ice cream cupcake, I definitely recommend trying one. They’re great in the summer time and the flavor combinations are completely endless. Be sure to check out the Cupcake Project Facebook Page to see photos of all the other entries.

One Year Ago: Dark Chocolate Frosting
Three Years Ago: Pina Colada Cupcakes

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Neapolitan Ice Cream Cupcakes

Yield: 12 cupcakes

Ingredients:

For the Neapolitan Ice Cream Cupcakes
12 half-filled yellow cupcakes, recipe follows
1 pint strawberry ice cream
Chocolate cream cheese frosting, recipe follows

For the Half-Filled Yellow Cupcakes
1/2 stick (1/4 cup) unsalted butter, room temperature
1/4 cup + 2 Tbsp flour
1/4 cup + 2 Tbsp cake flour (not self-rising)
3/4 tsp baking powder
1/8 tsp salt
1/4 cup + 3 Tbsp sugar
1 eggs
1/2 tsp vanilla
5 Tbsp milk

For the Chocolate Cream Cheese Frosting
4 oz cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1/8 teaspoon salt
1/2 tsp vanilla extract
1 1/2 cups powdered sugar, sifted
1 1/2 ounces unsweetened chocolate, melted

Directions:

For the Neapolitan Ice Cream Cupcakes
Bake the cupcakes and allow to cool in the pan.

Take ice cream out of freezer to allow it to melt a bit while cupcakes are cooling.

With the cupcakes still in the pan, spoon semi-melted ice cream onto the cupcakes until liners are full. Place cupcake pan in freezer for 30 minutes.

Make chocolate cream cheese frosting and pipe a swirl onto the ice cream cupcakes.

Store in the freezer.

For the Half-Filled Yellow Cupcakes
Preheat oven to 350 degrees. Place 12 cupcake liners in two muffin pans. Into a medium bowl, sift together flours, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

Divide batter between the prepared pans. Bake for 10-12 minutes. Allow cupcakes to cool in pan.

For the Chocolate Cream Cheese Frosting
Cream the cream cheese and butter together thoroughly.

Add the salt, vanilla, and powdered sugar.

Finally, mix in the melted chocolate and blend thoroughly until smooth.

If additional thickening is needed, add more sifted powdered sugar, a little at a time, until a spreadable consistency is reached.

Half-filled yellow cupcakes Recipe adapted from Martha Stewart
Chocolate Cream Cheese Frosting Recipe adapted from Food Network

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24 Responses to “Chocolate Chocolate Chunk Goat’s Milk Ice Cream”

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    1
    Eva @ Eva Bakes — June 19, 2013 at 8:07 am

    This looks amazing, Jen. I think both my husband and I are slowly becoming more lactose intolerant as we get older. Goat milk ice cream may be something we’ll try soon. Can’t wait to see what other non-dairy ice creams you come up with!

    • beantownbaker — June 19th, 2013 @ 10:23 am

      Thanks! Like I said, coconut milk has been my go-to so far, but it’s definitely fun to try new milk varieties.

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    Ashley Bee (Quarter Life Crisis Cuisine) — June 19, 2013 at 10:19 am

    Looks incredible, I need to find a local goat milk supplier…

    • beantownbaker — June 19th, 2013 @ 10:24 am

      Yea, I definitely want to find someone local to get my goat milk from. For now, I’m just happy that I can find it at all. Even back in Boston, it wasn’t on the shelf at my grocery store.

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    Zainab @ Blahnik Baker — June 19, 2013 at 12:45 pm

    This looks amazing and I love that you used goat milk..so interesting!

  4. #
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    bec — June 19, 2013 at 11:03 pm

    i had to give up gluten a few months ago and just realized a few weeks ago that i also must give up dairy. i am not sure if it is lactose or casein that i am intolerant of, but i love that you are doing stuff that i may be able to eat someday! (also, we bathe Olive is goat’s milk. it’s great for her eczema!).

    • beantownbaker — June 20th, 2013 @ 6:58 am

      Going dairy free isn’t too bad honestly.

      Oh wow, bathing in goats milk sounds so luxurious!

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    Nutmeg Nanny — June 20, 2013 at 9:46 am

    Oh wow, this looks so perfect! I’d love to try this soon 🙂

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    Aimee @ Violet Femme — June 24, 2013 at 5:16 pm

    Sounds delicious, I’ve not thought about using goats milk in ice cream before but would love to try it!

    • beantownbaker — June 24th, 2013 @ 8:24 pm

      You should definitely try it!

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    Clarissa — June 24, 2013 at 7:51 pm

    Thank you so much for posting this!! I gave up cow dairy in the winter (makes me break out) and have been glaring at my ice cream maker, because sorbets are just not the same and coconut ice cream is good, but so coconutty! I’ve been wondering if I could make ice cream with goat’s milk and now I know I can! The canister just went into the freezer 🙂

    • beantownbaker — June 24th, 2013 @ 8:23 pm

      Nice – glad I could help. I don’t find coconut milk very coconuty… I assume you drink goat’s milk so you’re familiar with the flavor? It definitely has a distinct taste.

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    Consuelo @ Honey & Figs — June 25, 2013 at 2:58 am

    Goat milk?? I bet it goes fantastic with chocolate. I love this combination, I can’t wait to try it, yum!!

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    Mary — July 22, 2013 at 10:42 am

    In the ingredients, you say condensed goat milk, but the directions say heavy cream. Which did you mean? Really excited to try out this recipe!

    • beantownbaker — July 22nd, 2013 @ 1:14 pm

      Sorry about that. I used condensed goat milk, not heavy cream. I’m updating the recipe now.

  10. #
    10
    stone linda — September 4, 2013 at 7:30 am

    Hello,
    I want to place an order from you to our store in The Netherlands.I want to know if you can ship here and accept credit card as a form of payment.
    Reply back asap
    Thanks

    • beantownbaker — September 4th, 2013 @ 9:27 am

      I don’t sell anything.

  11. #
    11
    Eric — September 21, 2013 at 1:15 am

    My wife and I raise a couple of dairy breed goats for home milk use. I don’t find that the milk tastes goaty, it’s actually richer and better tasting than cows milk in my opinion. Although before we discovered that we should pasteurize the milk asap after filtering, we did notice a musky kind of taste…… but with pasteurization started within a minute or two after milking, our milk is just as good or better than the flavor of cows milk. I just ordered an icecream maker. We will definitely use this recipe. Thanks for posting it.

    • beantownbaker — September 25th, 2013 @ 4:15 pm

      Fresh goat milk is not something I have tried. I would love to get my hands on some though!

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    Patricia Butler — January 2, 2014 at 9:36 am

    I’m looking forward to trying this! We got hooked on Laloo’s goat milk ice cream several years ago, but it’s been increasingly difficult to find, and very expensive ($7.79 a pint as of 2 days ago). It would be great if I could find a homemade alternative.

    • beantownbaker — January 2nd, 2014 @ 1:36 pm

      I agree – Laloo’s is good, but quite expensive. Let me know what you think of this recipe if you try it out.

  13. #
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    Julia — March 8, 2014 at 1:20 pm

    GOOD NEWS!! Laloos is filling the pipeline and more flavors are coming soon to you your local Whole Foods store.

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    Cindy — May 13, 2015 at 8:16 am

    I have dairy goats so will toss in my 2 cents worth 😉 Not all goat milk is the same!!! If you like the goaty taste, go ahead and buy your milk at the store. Personally I find the goaty taste vile and disgusting! So for those who want to try goat milk but don’t like that nasty goaty taste, you want raw milk, and the breeds vary in taste a lot. Nigerian Dwarf goats have the highest butterfat and do not have the goaty taste. Their milk is really good! Nubians are second best. It would be worth your while to find a local source of nice raw milk from either of those breeds. Healthier too, as raw milk has all the nutrients nature intended.

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    LeAnn Harner — July 3, 2016 at 8:23 am

    With rare exceptions – goat’s milk should not taste goaty. I can’t comment about grocery store milk, but would urge you and your readers to look for direct-from-the-farm sources. There are a few goats with funny tasting milk – and those work great for making blue cheese! If a goat is healthy, has a good diet with the right balance of vitamins and minerals (very important!), and the milk is handled in a clean manner with quick cooling, it should have a rather sweet taste. I have Nubians and like Cindy above, appreciate the high butterfat. If you’re looking for a milk source – try realmilk.com. There’s also tips there for buying safe milk.

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