Between a busy period of costume design and wardrobe work, a string of out-of-town visitors, my first few weeks of chocolatier school (more on that to follow in an upcoming blog post!) and other various commitments, I haven’t had much (non-chocolatemaking!) time to spend in the kitchen recently. However, a few weeks ago I had fun creating these ice cream cupcakes, made with homemade chocolate chip cookie dough ice cream and edible dark chocolate cupcake cups. As August draws to a close and we head into the last, lazy days of summer, it seemed like the perfect time to share my recipe for these tasty frozen treats.
This recipe is fairly simple, but it does require a little bit of a time commitment, as it is best made in two parts, over two days or at least a few hours apart. Prepare your ice cream and dough the day prior to serving, to allow ice cream to solidify properly. On the day of, prepare your molded chocolate cups and fill with ice cream. Whipped cream, sprinkles, and other toppings should be added just before you are ready to serve your cupcakes.