Strawberry Chocolate Ice Cream Cupcakes – Click SHOW MORE for the Full Recipe
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INGREDIENTS:
FOR THE CAKE
⅔ cup unsweetened, unflavored plant milk
½ tablespoon apple cider vinegar
½ tablespoon ground flaxseed
6 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
¾ cup whole-wheat pastry flour
¼ cup almond flour
2 tablespoons pure cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon sea salt
FOR THE ICE CREAM
2 bananas, cut into 2-inch pieces and frozen for at least 4 to 6 hours
1⅓ (10 ounce) bag frozen strawberries (about 2 cups)
1 tablespoon almond butter
1 tablespoon maple syrup (optional)
¼ cup chocolate chips (1 teaspoon per cupcake)
DIRECTIONS:
-Preheat the oven to 350°F. Place a silicone cupcake mold on a baking sheet.
-Make the cake: In a medium bowl, whisk together the milk, vinegar, and ground flaxseed. Let stand for 10 minutes.
-Whisk in the maple syrup and vanilla. Set aside.
-In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt until well blended.
-Add the liquid ingredients to the dry mixture and mix well.
-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.
-Cool the cupcakes completely in the mold for 10 to 15 minutes.
-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.
-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.
-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.
-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.
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