I’ve come to the realization that I tend to mix two desserts that can absolutely stand on their own independently. Cookies and cake, ice cream and cupcakes; perfect examples in which I’d say, “put ’em together!” Some classic recipes that clearly show this 100% true: Banana Split Ice Cream Cake, Chocolate Chip Cookie Cake, and the recipe you’re about to dive into, which marries delicious ice cream and a cupcake. These Mint Chip Ice Cream Cupcakes satisfy the body’s craving to have a chocolatey cake + a cold scoop of mint ice cream (it’s okay – I’m pretty sure this is a gene we’re all born with that causes this craving). I didn’t even mention the best part! This recipe definitely falls into my “hack” wheelhouse. No shame in my game; a quick trip to the grocery, add a dollop of whipped cream, sprinkles and you’ve got a darling, bite-sized delicious dessert for your next get together.
MINT CHIP ICE CREAM CUPCAKES: HIT THE GROCERY!
- One box of your favorite chocolate cake. I the Ghirardelli Dark Chocolate Cake.
- Select a tub of mint chip ice cream. My Liam adores mint chip ice cream as long as it’s green, green, green!
- Pick up whipped cream, and any toppings you want such as mini choco chips or chocolate sprinkles.
Mix the batter according to the directions on the box (hack!), and add 1 tablespoon (or more if you like more cake) to each cupcake muffin liner. I used green to keep a consistent, cool the color theme. Bake according to the box directions.
THE ICE CREAM
Add a dollop of the mint chip ice cream to the top of the cupcake liner. Freeze for 3 hours or overnight.
When ready to serve, add whipped cream, and any toppings that sound yummy. I used my favorite mint chip Girl Scout cookies. Those things are gold around my house – try it out and find how much your family and friends really love you! As a small warning, these treats melt soon enough, but more likely than not, they’ll get eaten fast…you probably won’t even see a drip!
Photos by: Maria Hedrick Photography