Strawberry Chocolate Ice Cream Cupcakes
forksoverknives.com
forksoverknives.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • ⅔ cup unsweetened, unflavored plant milk
  • 1½ tablespoon apple cider vinegar
  • 1½ tablespoon ground flaxseed
  • 16 tablespoons pure maple syrup

  • 11 teaspoon pure vanilla extract
  • 1¾ cup whole-wheat pastry flour
  • 1¼ cup almond flour
  • 12 tablespoons pure cocoa powder
  • 1½ teaspoon baking powder

  • 1½ teaspoon baking soda
  • 1 ⅛ teaspoon sea salt
  • 12 bananas, cut into 2-inch pieces and frozen for at least 4 to 6 hours
  • 11 ⅓ (10 ounce) bag frozen strawberries (about 2 cups)
  • 11 tablespoon almond butter
  • 11 tablespoon maple syrup (optional)
  • 1¼ cup chocolate chips (1 teaspoon per cupcake)Preheat the oven to 350°F. Place a silicone cupcake mold on a baking sheet.
  • 1 Make the cake: In a medium bowl, whisk together the milk, vinegar, and ground flaxseed. Let stand for 10 minutes.
  • 1 Whisk in the maple syrup and vanilla. Set aside.
  • 1 In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt until well blended.
  • 1 Add the liquid ingredients to the dry mixture and mix well.
  • 1 Pour 2 tablespoons of the batter into each cupcake mold. Bake until a toothpick inserted in the middle of the cupcake comes out dry, 40 to 45 minutes.
  • 1 Cool the cupcakes completely in the mold for 10 to 15 minutes.
  • 1 Meanwhile, prepare the ice cream: Peel and cut bananas. Spread out in a flat, freezer-safe container and freeze until firm, at least 4 to 6 hours.
  • 1 In a blender, combine bananas, strawberries, almond butter, and maple syrup (if using). Blend into a smooth consistency. Transfer the ice cream to a container and freeze until the cupcakes are completely cool.
  • 1 Scoop the mixture on top of the cakes, filling ¾ full. Flatten it with a spatula. Cover with plastic wrap and freeze for at least 3 to 4 hours for the ice cream to set.
  • 1 When ready to serve, remove the cakes from the mold and place on individual plates; let stand for 10 to 12 minutes. Sprinkle each cupcake with 1 teaspoon of chocolate chips (if using). Serve immediately.

Instructions

Comments

Log in or Register to write a comment.