When I asked my husband what he wanted for his birthday treat this year, his response was “I want an ice cream cake.” I quickly replied “do you want the kind that’s two layers of ice cream or the kind that’s half cake, half ice cream?” He told me he wanted whatever they had at Dairy Queen. Feeling a little disappointed that I couldn’t make his birthday treat, I immersed myself in other projects. Well, one thing led to another and I had some left over egg yolks that I need to use, so I made chocolate ice cream. Then I thought to myself…. “I’m going to try it.” And I did! And it was amazing. And my husband LOVED it!
I used my tried and true funfetti cupcake recipe, but halved it and used less baking powder so that they wouldn’t rise more than I needed.
I used Laura Vitale’s chocolate ice cream recipe to the tee.
What you’ll need:
1/2 Recipe for Funfetti Cupcakes (Notes: In addition to halfing the recipe make the following changes: use 1/2 tsp baking powder and add 1/4 C sprinkles in the color of your choice. Disregard the buttercream recipe)
1 Full recipe for chocolate ice cream (this will leave you with left overs, but who doesn’t want leftover ice cream?)
6 full size oreo cookies
3 ounces bittersweet chocolate
2 ounces heavy whipping cream
1/2 tbsp sugar (optional)
- The day before you want to eat these you will have to make your ice cream custard according to Laura’s instructions. Make sure the bowl of your ice cream churner is in the freezer.
- That same day, bake your funfetti cupcakes and once they are cool to the touch, seal them up tight and freeze over night.
- The day of: blitz your cookies in a food processor (or bash them with a rolling pin). Chop your chocolate and place in a bowl along with your sugar if you are using it. Pour your heavy cream in a microwave safe bowl and heat for 20-30 seconds. Pour over your chocolate and sugar and let sit for 3 minutes. Stir until all the chocolate is dissolved.
- Add in your Oreo crumbs to your ganache, reserving 1/4 of the crumbs.
- Start your ice cream in your churner. You may need to do half at a time depending on the size of your bowl.
- Pull your cupcakes out of the freezer and top them with the ganache. Return to the freezer until you are ready for your ice cream.
- Add your churned ice cream to a freezer container and freeze for 10 minutes.
- Once your ice cream is cold enough, but not quite solid, scoop onto your cupcakes. Sprinkle with the remaining crumbs and return to the freezer.
- When you’re ready to eat, just pull out and thaw for 2-3 minutes and enjoy!