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If you follow us on instagram, you’ve probably noticed that Jord is currently stateside (YAY!). We are living it up, trying to do every fall-ish thing you can imagine (turns out, there isn’t so much ‘fall’ in the middleeast), staying up wa-ay to late laughing, and just generally loving the chance to hang out.
Since Jord’s visit coincided with our sister-in-law, Tricia’s, birthday, and since Tricia lo-oves ice cream cake, and since Jord’s BFF has an amazing (like, really, so delicious) ice cream cake recipe, it was basically our civic duty to make said ice cream cake (well, ice cream cupcakes).
I am still dreaming about these, y’all. Chocolate-y, pecan-y, cookies-and-cream-y deliciousness. Make sure you have a crowd to share them with, because you’ll be tempted to devour every last one that is left in your freezer. Consider yourself warned.
Ice Cream Cupcake Recipe (makes 2 dozen cupcakes)
2 cups chocolate crumbs (Famous Original Chocolate Wafers), 2 Tbs reserved for garnish
1 cup butter
2 oz unsweetened chocolate
3 eggs separated
2 cups sifted powdered sugar
Half gallon ice cream of your choice (we recommend Rocky Road or Cookies ‘n Cream)
Hot fudge sauce
1 cup coarsely chopped pecans
In a saucepan, combine butter and chocolate and cook until melted. Remove from heat, add egg yolks, beat until smooth.
In a mixing bowl, beat egg whites until stiff peaks form, and add sugar.
Fold egg mixture into chocolate mixture.
Add crumbled chocolate wafers to mixture.
Line the bottom of each cupcake liner with half an Oreo (cream optional). Spoon chocolate mixture over Oreos.
Sprinkle with pecans.
Freeze until firm.
Spread softened ice cream over the frozen layers.
Drizzle with hot fudge sauce, pecans, remaining cookie crumbs.
Enjoy (and share with friends, who will call you a saint and say you deserve a medal and all sorts of craziness). Yum.
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