cut into 2-inch pieces and frozen for at least 4 to 6 hours
(10 ounce) bag frozen strawberries (about 2 cups)
maple syrup (optional)
chocolate chips (1 teaspoon per cupcake)Preheat the oven to 350°F. Place a silicone cupcake mold on a baking sheet.
the cake: In a medium bowl, whisk together the milk, vinegar, and ground flaxseed. Let stand for 10 minutes.
in the maple syrup and vanilla. Set aside.
a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt until well blended.
the liquid ingredients to the dry mixture and mix well.
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.
the cupcakes completely in the mold for 10 to 15 minutes.
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.
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.
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.
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.
The icecream will be soft. Secure lid and select "IceCream" or blend on a Low speed for 15 seconds, then blend on Medium to Medium-High speed for 30 seconds. If icecream is not as smooth as desired, stir contents of jar, secure lid, and press "Pulse" for 3– 5 seconds or until smooth