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.
Shortcuts for Ice Cream Cupcakes
I made this recipe using homemade cookie dough ice cream (recipe below). For the fastest shortcut, substitute store-bought ice cream instead.
If you want to use homemade ice cream but don’t have time to make your own cookie dough, you could sub in a pre-made eggless cookie dough. Or, skip the cookie dough and make your cupcakes using another flavor of homemade ice cream instead.
I took my own shortcut and used store-bought Chips Ahoy! cookies to top my cupcakes. If you have time to spare, you could definitely make your own chocolate chip cookies instead; just be sure to keep them on the smaller side!
Other Tips & Tricks
Feel free to get creative with your cupcake toppings! I used some blue and purple star sprinkles that I’d picked up on a recent expedition to New York Cake, but any variety of sprinkles would work. Colored sugar, crushed peanuts, or chunks of cookie dough would also add a fun decorative touch to your cupcakes.
If you don’t already own them, silicone cupcake liners are a must-have for your kitchen! Not only are they great for making these edible chocolate cups, but they’re also awesome for lining your tins when baking traditional cupcakes and muffins. I own these colorful Vremi silicone muffin liners, and they are fantastic:
For this recipe, my chocolate of choice was Grand Aroma dark chocolate from Santa Barbara Chocolate. This is one of the chocolates I am using in my chocolatemaking course, and I wanted to see how it would work in this recipe (it is delicious!) However, you could use any dark, milk, or even white chocolate to make your edible cupcake cups.
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