Friday, May 27, 2011

Raspberry Ice Cream Cupcakes

After all those savory Memorial Day BBQ and Picnic ideas, it is about time for something a little bit sweeter.  Enter the most fantastic dessert I think I have ever made...and it was sooo easy!
These Ice Cream Cupcakes are a gem and you must try them now!  The ingredient list is pretty short and simple, and they take no time to whip together.  Forbes and I are attending a Memorial Day BBQ tomorrow and these will be my contribution.  Aren't you jealous of those attending?!

Raspberry Ice Cream Cupcakes

~12 chocolate sandwich cookies (enough for 2 cups cookie crumbs)
2 tbsp Earth Balance
1/2 cup Raspberry Jam + a little for topping
2 pints Coconut Milk Ice Cream (I used one vanilla, one chocolate), softened (or other non-dairy ice cream)
18 fresh raspberries

In food processor, chop chocolate sandwich cookies (I used Newman's Own) into a fine crumb.  Add 2 tbsp melted butter and mix until cookies resemble fine sand.  Spoon 1 tablespoon into the bottom of each cupcake paper (about 18).

Preheat oven to 350* and bake cookie "crust" for 10 minutes.  Cool completely.

In medium bowl, mix each flavor softened ice cream with 1/4 cup raspberry jam using a hand mixer.  You can combine until all mixed, or just swirled.  I used a chocolate and a vanilla ice cream for two different options, but you could do all one flavor if you prefer. 

Once cookie crust is cooled, spoon ice cream mixture evenly amongst all cupcake papers, approximately 2-3 tablespoons.  Freeze for 1 hour or overnight.

Before serving, top with a teaspoon of raspberry jam and a fresh raspberry.
And now, please excuse the photo shoot...

How are you feeling now...would you like an ice cream cupcake?  Seriously, so easy you must go make these now!  Enjoy!

No comments:

Post a Comment