Description
Have you ever thought about combining the creamy goodness of ice cream with the fun shape of a cupcake? Say hello to Ice Cream Cupcakes—a dessert that’s as adorable as it is delicious! These single-serve treats are perfect for kids, parties, or a quick sweet fix.
Ingredients
This recipe makes 1 cupcake, but you can easily multiply it for more. Here’s what you’ll need:
- For the Chocolate Shell:
- 1 ounce bittersweet chocolate, melted (forms a crisp, edible cup).
- For the Filling and Topping:
- Ice cream, any flavor (about ¼ cup per cupcake, for creamy goodness).
- Whipped cream (for a fluffy, decadent topping).
- Sprinkles (for a fun, colorful finish).
- Equipment:
- 1 foil cupcake liner (holds the chocolate shell and makes peeling easy).
Why These Ingredients Matter
The bittersweet chocolate creates a sturdy, edible cup that snaps when you bite it, contrasting with the soft ice cream. The ice cream is the star, letting you choose your favorite flavor. Whipped cream adds a light, creamy topping, and sprinkles bring a pop of color and fun. Together, they make a dessert that’s as tasty as it is cute.
Substitutions and Variations
- Chocolate: Use milk chocolate or dark chocolate instead of bittersweet. White chocolate works for a sweeter twist.
- Ice Cream: Choose any flavor—vanilla, chocolate, strawberry, mint chip, or even dairy-free options like coconut or almond milk ice cream.
- Whipped Cream: Use store-bought whipped cream (in a can or tub) or make your own by whipping ¼ cup heavy cream with 1 teaspoon sugar. Coconut whipped cream is great for dairy-free diets.
- Sprinkles: Swap sprinkles for crushed nuts, mini chocolate chips, or edible glitter.
- Liner: No foil liners? Use silicone cupcake molds, but you’ll need to pop the chocolate shell out carefully.
- Vegan: Use dairy-free ice cream, vegan chocolate, and coconut whipped cream.
Instructions
Step 1: Melt the Chocolate
- Place 1 ounce of bittersweet chocolate in a microwave-safe bowl.
- Microwave in 15-second bursts, stirring between each, until fully melted and smooth (about 30-45 seconds total).
Tip: Stir well to avoid burning the chocolate. If you don’t have a microwave, melt it in a double boiler over low heat.
Step 2: Create the Chocolate Shell
- Brush a thin layer of melted chocolate inside a foil cupcake liner, covering the bottom and sides evenly.
- Place the liner in the freezer for 10 minutes to set.
- Brush a second layer of melted chocolate over the first and freeze for another 5 minutes.
- Add a third layer of chocolate and freeze for 5 more minutes. (You’ll use about 1 ounce total for one cup.)
Tip: Three thin layers make a sturdy shell that’s not too thick. Brush evenly to avoid weak spots.
Step 3: Peel the Liner
- Once the chocolate is fully set, carefully peel off the foil liner to reveal the chocolate cup.
- Handle gently to avoid cracking the shell.
Tip: If the foil sticks, freeze the cup a bit longer or peel slowly to avoid breaking.
Step 4: Fill with Ice Cream
- Soften about ¼ cup of ice cream at room temperature for 5-10 minutes until it’s scoopable but not melted.
- Spoon or scoop the ice cream into the chocolate cup, filling it to the top.
- Smooth the surface with a spoon.
Tip: Work quickly to keep the ice cream firm. Return to the freezer if it starts melting.
Step 5: Add Toppings
- Pipe or spoon whipped cream on top of the ice cream. Use a piping bag with a star tip for a fancy swirl or a spoon for a simple dollop.
- Sprinkle with colorful sprinkles or your chosen topping.
- Return the cupcake to the freezer for 5 minutes to firm up.
Tip: Keep whipped cream cold until ready to use to hold its shape.
Step 6: Serve
- Remove the cupcake from the freezer and serve immediately on a small plate or in a new foil liner for support.
Tip: If serving multiple cupcakes, keep them in the freezer until ready to avoid melting.