Nov 12
Summer has came early to Sydney; it has been so hot this week. I just hate such hot weather. If I had it my way, I’d live somewhere where the temperature was always between about 68-72F every day. Read more
Jun 28
I briefly mentioned the popcorn ice cream with salted butter caramel sauce from Almost Bourdain in my previous post. I was pretty much floored when I read about this popcorn ice cream because it sounded amazing. I sure hope that Ellie doesn’t mind if I post about her yet again!, but I made her popcorn ice cream last week and it definitely was amazing!
First of all, I don’t have an ice cream maker. So why was I even thinking about making any kind of ice cream at all? Well, because I had read an article in delicious. magazine on how to hand-churn ice cream. Sure, it takes longer, but it’ll still work in the end.
Oct 9
In Parke County, Indiana there is an annual event known as the Covered Bridge Festival that runs for a week in early October (it actually starts today, too bad it is rainy and dreary!).
Parke County is famous for its 32 covered bridges, and has festivals throughout the entire county each year to celebrate their bridges. Throughout the county you’ll find some great seasonal foods and classic favorite foods such as baked potatoes, onion blossoms, barbecue chicken, sausages. The smell of the air during the festival just screams FOOD at you! Read more
Jul 28
I’ve never really been interested in Magic Shell toppings for my ice cream because I’ve never been fond of the crunch; I like my ice cream soft, with some chocolate syrup and totally non-crunchy! However, in recent months, I’ve seen Magic Shell at my grocery store now available in cupcake flavor.
I’ve put off buying a bottle for a very long time, but intended on getting some for my daughter’s birthday, as an excuse to try it out. Luckily, it was also on sale that week, so I picked up a bottle.
If you’re not familiar with Magic Shell, it is a liquid ice cream topping that freezes almost instantly when poured on top of ice cream to a slightly crunchy texture. It comes in a variety of flavors, including the usual chocolate, as well as caramel, cherry, and s’mores.
But how is the cupcake flavor, you ask? It is quite sweet! While it might remind one of a cupcake, it tasted more like a sweet white frosting to me.
The cupcake flavor comes with its own built-in assortment of sprinkles, as well.
In summation, I liked it! My 2-year-old son does as well, but my 4-year-old says she definitely prefers her ice cream plain. :)
May 23
I’ve been wanting to make ice cream cupcakes for a while now. There are so many different combinations of ice cream, cake and frosting that one could use that is was difficult to make up my mind! I’ve decided to go with coffee ice cream, chocolate cake and marshmallow whipped cream frosting. I may try a mint chocolate one next time!
My ice cream cupcake tastes sort of like a mocha covered with marshmallows and hot fudge. It’s really tasty.
The idea for the frosting came from the latest issue of Taste of Home magazine (June/July 2009); it was the frosting for a coffee and chocolate pie. I lessened the amount from the recipe a bit, since I wouldn’t be needing as much as the recipe made. It is very light and would be a good frosting for regular cupcakes as well if you’re after something light and marshmallowy.
The cake recipe I used is the same from my s’mores cupcakes. It is a recipe from Martha Stewart and Trophy Cupcakes in Seattle. I chose this cake recipe because it was very soft and moist in the s’mores cupcakes. For my ice cream cupcakes, I divided the cake recipe in half.
Keep in mind that you can use any cupcake flavor you wish to make ice cream cupcakes, as well as any ice cream flavor. I won’t post the recipe for the cake, as you can find a link to that on my s’mores cupcakes post, but I will post the instructions for assembling the ice cream cupcakes, as well as instructions for making the frosting.
Marshmallow Whipped Cream Frosting
Adapted from the June/July 2009 issue of Taste of Home magazine
Makes enough to frost 10-12 cupcakesIngredients
1 cup whipped topping
1/2 cup marshmallow creme
Warmed hot fudge sauce
Mini chocolate chipsMethod
Just before frosting cupcakes, gently stir together whipped topping and marshmallow creme until combined. Spread onto cupcakes. Drizzle warmed hot fudge sauce on top of cupcakes and sprinkle with mini chocolate chips.To Assemble Cupcakes
Bake cupcakes as directed in recipe. Cool completely. Freeze cupcakes in freezer for 15-30 minutes, as this will help keep the cupcakes firm and manageable while slicing and spreading with ice cream.Unwrap cupcakes from liners (do not discard the used liners) and slice each one horizontally. Spread 1-2 tablespoons softened ice cream on the bottom half of each cupcake, then top each bottom half with a top half. Place the cupcakes back into the used liners, and put each one back into the cupcake pan and return to freezer for at least one hour. Putting them back into the liners and the cupcake pan will help keep everything in place.
When ready to frost, follow directions above for marshmallow whipped cream frosting.
After storing these cupcakes in the freezer, I would suggest letting them sit out at room temperature about 15 or 20 minutes before enjoying them. This will let the cake soften back up again. :)
Thank you to Cupcakes Take The Cake for posting my ice cream cupcakes on your blog!
Apr 26
This isn’t really a brownie sundae like what you’d get at Dairy Queen or some other ice cream specialty shop. It’s actually just a brownie with ice cream! But still very yummy and probably much lighter than a DQ brownie sundae.
I still have no unsalted butter (waiting for our next trip to Costco), so I resorted to a box brownie mix. Okay, so I see some of you are gasping in disgust! Personally, while I don’t much care for box cake mixes, I actually do like box brownie mixes.
The particular one I used here is a Betty Crocker brand and it is a chocolate chunk brownie mix. I took a warm brownie slice, with the chocolate chunks still gooey, scooped creamy vanilla ice cream on top, drizzled both with chocolate syrup and sat a maraschino on top.
I think that whether or not you’re against box mixes, this brownie sundae looks quite irresistible!
By the way, feel free to use homemade brownies instead of a box mix! :)
Mar 27
I was planning on making ice cream cupcakes soon, but my daughter said she preferred ice cream cookies. I decided to make the cookies first, and the cupcakes another day.
I used an M&M’s cookie recipe in a 12-year-old M&M’s cookbook that I got for free way back when (although I realize the same recipe is also available on the back of the M&M’s Mini Baking Bits bag).
Red’s Ultimate M&M’s Cookies
Adapted from Red’s Favorite Recipes
Makes around 3 dozenIngredients
1 cup (2 sticks) unsalted butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&M’s Chocolate Mini Baking BitsMethod
Preheat oven to 350 degrees F.In a large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl, combine flour, baking soda and salt; blend into creamed mixture. Stir in M&M’s. Drop by heaping tablespoonfuls about 2 inches apart on ungreased cookie sheet. Bake 10-13 minutes or until edges are lightly browned and centers are still soft. Do not overbake.
Cool 1 minute on cookie sheets; cool completely on wire racks.
After the cookies cooled down, I put the cookies in the freezer and took out the vanilla ice cream to soften it. I thought that putting the cookies in the freezer beforehand to harden them up would make them easier to work with, so they wouldn’t crumble.
After the ice cream was soft enough to spread, I put a couple spoonfuls on one cookie and smooshed another cookie on top, using a knife to scrape off excess ice cream around the edges.
When that was done, I froze the ice cream sandwich cookies again to harden up the ice cream (and of course, put the rest of the ice cream back in the freezer!). Once they were completely frozen, I wrapped them individually in saran wrap and stuck them in a Ziploc freezer bag.
They’re pretty good, but not entirely what I was expecting. I wanted a chewier cookie, but these ended up a little crunchy. I wonder if chilling the dough would have helped? I made two different sizes; bigger ones for the adults, and smaller ones for the kids!
I might try these again sometime, but with a chocolate chip cookie.
If you love cupcakes, you probably love ice cream and so you might enjoy reading about our trip to Maggie Moo’s Ice Cream & Treatery.
For my daughter’s 3rd birthday, not only did we treat her to cupcake pops, but we took her on her first ever trip to get ice cream. We went to Maggie Moo’s, where she had a small bowl with one scoop of blue cotton candy ice cream and pink bubblegum ice cream. She loved it – she said it was yummy! I had a Fresh Escapes cone called Better Batter Cake Carnival – it was so good, but I could barely make my way through it.
I really wanted one of their ice cream cupcakes, but they only came in packs of 4 or 8 and I didn’t want to commit myself to that many! Besides, it was a really hot day and they probably would have melted by the time we got home.
My final verdict – Maggie Moo’s serves fantastic ice cream!
Jamieanne has a passion for food and baking that dates back to her early childhood. She is the author of The Sweetest Kitchen blog, which features her favorite recipes from magazines, cookbooks and other food blogs. Keep up to date with Jamieanne and her blog by following on:
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