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Recipe Category / Ice Cream

Ice cream cupcakes

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

Ice cream cupcakes

Method

  • Preheat the oven to 160o C (320o F) set to fan.
  • Add the cookies in a food processor and pulse until they are crushed.
  • Add the melted butter and keep pulsing until there is a dough with the texture of wet sand. 
  • Spread the dough into a 25x35 cm baking pan and bake in the oven for 10-15 minutes, until golden.
  • Remove from the oven and let the cookie cool. 
  • Place some cupcake liners in a 12-cup muffin pan. With a pastry brush, spread the melted chocolate over their bottom and sides.
  • Refrigerate the muffin pan for 15 minutes, so that the chocolate sets.
  • Remove from the refrigerator and follow the same process, creating a second chocolate layer into the cupcake liners. 
  • Divide 1 teaspoon of the cookie among each cup’s bottom -keep a little to serve- and add the ice cream on top. 
  • Transfer the muffin pan to the freezer for 1 hour.

For the meringue

  • In a heatproof bowl, mix the egg whites, the sugar, the vanilla extract, and transfer it over a pot with boiling water (bain-marie), making sure its bottom does not touch the water. 
  • Whisk constantly until the mixture turns white and thick, checking its temperature -at the same time- with a cooking thermometer. 
  • As soon as it reaches 82o C (180o F) and thickens enough, stop whisking.
  • Carefully transfer the meringue to the mixer’s bowl and beat with the whisk attachment at high speed, for 3-4 minutes, until it cools and thickens.
  • Remove the bowl from the mixer, transfer the meringue into a pastry bag, and cut its tip with a knife.

To assemble

  • Carefully remove the cupcakes from the cupcake liners and decorate them with the meringue. 
  • With a cooking torch, brown the meringue and serve right away, sprinkling with some crushed cookies.
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Nutritional
Chart

Nutrition information per portion

442
Calories (kcal)
22 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

25.0
Total Fat (g)
36 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

12.0
Saturated Fat (g)
60 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

45.0
Total Carbs (g)
17 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

32.0
Sugars (g)
36 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

7.5
Protein (g)
15 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

2.6
Fibre (g)
10 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.34
Sodium (g)
6 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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