Chocolate Chip Cookie Dough Ice Cream Cupcakes!

Chocolate Chip Cookie Dough Ice Cream Cupcakes

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.

Chocolate Chip Cookie Dough Ice Cream Cupcakes

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!

Chocolate Chip Cookie Dough Ice Cream Cupcakes

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:

Silicone cupcake molds

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.

Chocolate Chip Cookie Dough Ice Cream Cupcakes

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Print Recipe
Chocolate Chip Cookie Dough Ice Cream Cupcakes!
Festive ice cream cupcakes, made with homemade cookie dough ice cream and served in an edible chocolate cup! Great for birthdays and other celebrations.
Chocolate Chip Cookie Dough Ice Cream Cupcakes
Course Dessert
Cuisine Ice Cream
Servings
cupcakes
Ingredients
Ice Cream
Toppings and Decorations
Course Dessert
Cuisine Ice Cream
Servings
cupcakes
Ingredients
Ice Cream
Toppings and Decorations
Chocolate Chip Cookie Dough Ice Cream Cupcakes
Instructions
Make Ahead
  1. First, prepare the ice cream base by combining cream, milk, vanilla, sugars, salt, and vodka (if using) in a mixing bowl. Place bowl in the refrigerator to chill for at least one hour.
  2. While ice cream base is chilling, prepare eggless cookie dough by combining flour, sugars, vanilla, butter, salt, and milk in a mixing bowl, using your hands to mix well. Add chocolate chips. Roll dough into a tube shape, wrap in wax paper, and place in the freezer until ready to use.
  3. Once base has chilled, prepare ice cream according to the manufacturer's directions provided with ice cream maker (I churned mine for about 15 minutes.)
  4. While mixture is churning, remove cookie dough from freezer and chop or crumble into small (1/2") pieces.
  5. Add chocolate chips and cookie dough to ice cream mixture during last few minutes of churning. Once combined, transfer ice cream into a freezer-safe container, and return to freezer for 6-8 hours, or overnight.
Day of Event
  1. Prepare chocolate "cups" by melting 1 cup dark chocolate in a microwave-safe bowl over low-medium heat.
  2. Using a pastry brush, brush a thin layer of melted chocolate inside each of your silicone cupcake liners. Place liners in the freezer to chill briefly, about 3-5 minutes.
  3. Once chocolate has solidified, remove liners from freezer. Brush another layer of chocolate into each liner and return to freezer. Repeat this process until your chocolate has reached the desired thickness (I used three coats of chocolate for each cup.)
  4. Once chocolate has reached desired thickness, remove liners from freezer and carefully "pop" molded chocolate from liner.
  5. You should now have 8 neatly molded chocolate cups!
  6. Place chocolate cups on a small tray (make sure it is one that fits in your freezer!)
  7. Remove cookie dough ice cream from freezer. Using an ice cream scoop, place once scoop of ice cream inside each chocolate cup. Return tray to the freezer and allow ice cream cupcakes to harden for about 10-15 minutes, or until ready to serve.
  8. When ready to serve, remove tray from freezer. Top each cupcake with a swirl of whipped cream.
  9. Decorate cupcakes with sprinkles.
  10. Finally, finish each cupcake with a chocolate chip cookie!
  11. Serve immediately.
Recipe Notes

This recipe is best made in two parts. 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.

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