Need a treat that you chill you down, and satisfy that sweet tooth, all at the same time? Make these Mint Chocolate Chip Ice Cream Cupcakes!
The weather out in Southern California has decided to take a turn for the East coast, with its severe humidity and summer thunderstorms. I mean, I’m not entirely mad. Summer storms like this remind me of my family vacations in Michigan, just.. not as pretty. Not only is everyone in the LA area complaining, we all have to deal with idiot drivers that are scared of the rain; things I reserve for winter! 😉 But, I have a great solution to ease the sweating, and my sister’s cat, Stitch, is here to help me share it.
I had to include him, of course, because he’s mostly black and it’s Friday the 13th. Plus, isn’t he just the cutest?! Well, maybe not the cutest but he’s certainly up there in my book. Back to the recipe, Mint Chocolate Chip Ice Cream Cupcakes. I dreamt for several days about a delicious cupcake that would cool me off – while satisfying my sweet tooth. This combination came to mind and seemed perfect!
Mint has properties of its own that will give you chills, but put it into a sweet ice cream and you have something that I would not be angry to receive a brain freeze from. Then there’s chocolate, I think just by looking at past recipes you can tell that I adore chocolate, so this was easy for me to pair up.
One Year Ago: Frozen Berry Smoothie
Mint Chip Ice Cream
- 2 Cans Organic Coconut Milk
- 1 Cup Sugar
- 1 1/4 tsp . Pure Mint Extract
- 2 Tbsp . Spinach Juice, for subtle color
- 1 tsp . Salt
- 2/3 Cup Bittersweet Chocolate Chips
- 1 Tbsp . Coconut Oil
- 3 Cups All Purpose Flour
- 1 3/4 Cups Sugar
- 3/4 Cup Cocoa Powder
- 2 tsp . Baking Soda
- 1 tsp . Sea Salt
- 1/2 Cup Unsweetened Apple Sauce
- 2 Tbsp . White Vinegar
- 2 tsp . Vanilla Extract
- 2 Cups Ice Cold Water
- 1/3 Cup Bittersweet Chocolate Chips
- 1 tsp . Coconut Oil
- 1 Tbsp . Maple Syrup
- In a medium-sized pot, bring the coconut milk and sugar to a boil. Then adjust the heat to low-medium and simmer it, stirring frequently, for 5 minutes.
- Pour the mixture into a bowl (or large measuring cup with spout for pouring), and stir in the salt, mint extract and spinach juice. Place the cream mixture into the refrigerator to cool down for 20 minutes, then to the freezer for 30 minutes.
- In the mean time, Preheat oven to 350F, and prep two 12-count cupcake pans with liners.
- In a large bowl whisk together flour, sugar, cocoa, baking soda, and sea salt. In a medium bowl mix together apple sauce, vinegar, vanilla extract, and water.
- Then, mix the wet ingredients into the dry slowly using a whisk. Pour batter into each liner until it is about 3/4 full or a centimeter from the top of the liner.
- Then bake for approximately 15-20 minutes (18 always works great for me), check with a toothpick to see when they are finished.
- When they are cool enough to handle, take them out of the cupcake pan and place them in the refrigerator to cool.
- Once the ice cream base has cooled, pour it into your ice cream maker and set the timer for 10 minutes (mine is fast).
- Melt 1/3 cup bittersweet chocolate with 1 tbsp. Coconut oil in a double boiler until a smooth and thin consistency.
- Here's where it gets interesting: when the timer goes off, carefully use a fork to dip into the chocolate sauce and flick around the ice cream maker's bowl in thin stripes.
- Every 30-45 seconds or so, push the top layer into the rest of the ice cream so that it breaks apart; repeat until the chocolate sauce is used up.
- Now, take your cupcakes and make a hole about 1 1/2" wide and 1" deep in the center of your cupcake (make sure not to scoop out the very bottom. It will be roughly 1 Tbsp. or so of cupcake innards, which you can use for a trifle, cake pops, or just eat immediately like me ;).
- Place the cupcake "shells" into the freezer along with the finished ice cream so that they can both harden (about 20 minutes).
- Melt 1/4 cup Bittersweet chocolate chips with coconut oil and maple syrup in a double boiler and stir together until smooth, turn heat on low until your ready to use it. Use the last bit of chocolate for garnish by chopping it up roughly.
- When the ice cream is more firm, use a small spoon (or melon-baller like I did) and place about 1 1/2 Tbsp. of ice cream into the center of each cupcake so that it comes out of the top.
- I recommend doing this is sets of 12 so that the ice cream doesn't melt into the cupcake.
- Take the chocolate sauce and drizzle it over the tops of the cupcakes and sprinkle a little chocolate on top, place in the freezer for 10 minutes, or until you're ready to serve!
Nutrition Information:Yield: 24 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
I have to say, this is my first time experimenting with ice cream cake and it was an incredibly tasty success.
Just look at that piece of sliced bliss, that’s the perfect ratio of cake to ice cream, in my opinion!