Ice Cream Cupcakes

A few weeks ago, my friend bought us ‘Ice Cream Cupcakes’ from Wendy’s, (an Australian ice cream chain – different to USA’s Wendy’s Burger Fast Food), as it was my birthday. They were reallllly yummy, and we thought to ourselves… this looks easy! Let’s try it.

Fast forward a few weeks, and we finally found time to get together and try it out. Two blocks of chocolate later, 4 scoops of vanilla ice cream, and at least 10 peanut butter cups later, and we kinda succeeded.

Our first attempt used plastic cups, dipped in melted chocolate. We used Cadbury, because I’m a chocolate snob, and I think it tastes the best, especially after it’s melted. However, it doesn’t set as hard as chocolate melts do, and this was problem number 1. As soon as we tried to take it off the plastic cup, it would either melt, or crack. We had even covered one with baking paper, and even this one failed.

So off to the shop we went, and we bought some more chocolate, and water balloons. I’d seen a Donna Hay kids magazine from a few years ago, where they blow up water balloons, dip them in chocolate, and once set, pop the balloon. I’ve also seen the idea float around pinterest. So attempt number 2, also uncovered problem number 2.

Water balloons are really hard to blow up. Dizziness and headaches aside, we had about 7 balloons we’d managed to blow up. We melted the chocolate (we were still using Cadbury… we should have learnt our lesson!) and dipped the balloons in, making sure they were coated quite well, and put them in the freezer to set.

We were quite optimistic about this way of doing things. I mean, if Donna Hay can pull it off, and give us 4 easy steps, surely we could too? Almost. Once set, we took it out of the freezer, and started popping the balloons. We watched as it slowly deflated, and then stuck to the chocolate cup. Oh, dear. When we tried to pull it away from the chocolate, the chocolate started melting. Double. Oh. Dear.

However, with minimal handling, and pulling at the balloon, we pulled them all away, and they managed to keep their shape. We put them back in the freezer to firm up a little, and returned to our Veronica Mars watching. It’s a staple for all baking adventures.

Safe to say, they were edible and a success! We got there in the end. I present to you our own adaptation of ice cream cup cakes: milk chocolate cup, filled with vanilla ice cream and peanut butter cups, and topped with whipped cream, and more peanut butter cups.

The only thing we forgot was the chocolate sauce at the bottom! Next time….

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