Hello, foodies…
Have you ever had an ice cream cupcake? You know…the kind with an edible shell, cake on the bottom, and ice cream on top? Some of America’s most popular ice cream chains will make them to order for birthdays and special occasions. And, they certainly go above and beyond the average birthday cake. But, these little treats are pricey….especially if you’re hosting a houseful of people. So for your next party, why not make your own. How does carrot cake sound? With cream cheese ice cream? 
Carrot Cake Ice Cream Cupcakes
This recipe is prepared with the Cook’s Essentials(R) 1-qt Fully Automatic Ice Cream Maker (K35454).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
Carrot Cake:
Adapted from my Tropical Carrot Cake on QVC.com
• 2/3 cup all-purpose flour, sifted
• 1/4 cup sweetened flaked coconut
• 1/4 cup dry-roasted macadamia nuts
• 1/8 tsp ground ginger
• 7/8 tsp ground cinnamon
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup carrots, peeled and finely grated
• 1 (4-oz) can crushed pineapple, well drained
Cupcake Liners:
• 8 oz white chocolate
Cream Cheese Ice Cream:
• 1/2 cup sugar
• 1 egg + 1 egg white
• 2-1/2 tsp vanilla extract
• 1/2 cup milk
• 1-1/4 cup half and half
• 5 oz cream cheese, room temperature, cubed
• 1 Tbsp lemon juice
You will also need:
• Store-bought orange icing
• Toasted coconut flakes (optional garnish)
Directions:
1. To prepare the carrot cake, preheat the oven to 350°F. Butter a 9” x 9” baking pan and line it with parchment paper. Combine 2 Tbsp of the flour, all of the coconut and macadamia nuts in a food processor and process until the nuts are finely chopped. Set aside.
2. Whisk the remaining flour, ground ginger, cinnamon, baking powder, salt, and baking soda in a medium-size bowl until the ingredients are well combined.
3. Beat the sugar and oil in a large bowl with an electric mixer. Add the egg and beat well. Next, add the vanilla. Add the flour-spice mixture and mix until all of the ingredients are well combined. Stir in the coconut-macadamia mixture, the carrots, and crushed pineapple.
4. Bake for about 20–25 minutes, or until a cake tester inserted into the center comes out clean. Run a knife around the edge of the pan to loosen the cake. While the cake is cooling, make the cupcake liners. Start by melting the white chocolate in a small saucepan over low heat. Use a pastry or paint brush to paint the chocolate inside six individual silicone cupcake molds. Apply at least 3–4 layers per cupcake mold and freeze in between layers to help the chocolate set faster.
5. To prepare the cream cheese ice cream, whisk the sugar, eggs, and vanilla together in a medium-size mixing bowl. Combine the milk, heavy cream, and the half-and-half in a medium-size sauce pot. Bring the mixture to a simmer, and then remove the pan from the heat. Slowly pour the cream mixture into the egg mixture, whisking constantly to temper the eggs. Pour the mixture back into the sauce pot. Cook and stir over low heat until the mixture coats the back of a metal spoon, about 4 minutes. Whisk in the cream cheese until smooth. Strain the liquid through a fine sieve and then chill the mixture over an ice bath. After the mixture is completely cooled, stir in the lemon juice. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions. Place the ice cream in the freezer and freeze for at least 4 hours before assembling the cupcakes.
6. By this time, the cake should be cool. Remove it from the pan and cut the cake into small circles so they'll fit inside the silicone cupcake molds you made earlier. Wrap the circles in plastic wrap and freeze until needed.
7. To assemble the cupcakes, place a cake circle inside each of the white chocolate molds. Then, scoop a small cream cheese ice cream ball and drop it on top of the cake. Finally, pipe the store-bought icing on top of the cream cheese ice cream and top the cupcakes with toasted coconut or carrot cake crumbs. Freeze until ready to serve.
Now, this isn’t a weeknight project. This is something you’ll want to start a day or two ahead. But, these cupcakes are absolutely worth the time you’ll spend on them. Plus, with the money you’ll save making the cupcakes yourself, you’ll have the resources to use on decorations, favors, gifts, and more.
If time isn’t on your side, another fun (and inexpensive) way to celebrate a birthday or special occasion is to throw an ice cream social. Just last weekend, Foodie Friend Lori who’s part of our SynQ team, threw an ice cream social for her daughter’s sixth birthday. You can read her whole blog here. But, here’s what she had on hand. Don’t think this is just for kids…I just might have a grown-up ice cream social this weekend!
Foodies, for your blog question today, tell me what you’d have to have at your own ice cream social. Is it a classic vanilla ice cream? Maybe it’s the cookie toppings? Or, is it all about the waffle bowl?Instagram was our social callout yesterday…why not treat your fam to an ice cream social tonight! If you do, post the pictures! See you Wednesday at 8pm ET.
Keep it flavorful!
—David