A surprisingly good flavor combination. Working with ice cream on a hot summer day, not fun. Be warned, it’s way too melty, and thus frustrating – but worth it in the end.

ingredients:
chocolate cupcakes (recipe, here)
green tea ice cream
chocolate frosting

This is a how to, so I’m not really giving you recipes. Just how I did it. Deal with it. I used a vegan cocoa cake recipe for the cupcakes – 1. so that the Kid could eat it (who is allergic to chocolate) and 2. I figured a cake without butter wouldn’t freeze as ‘hard’.

When I made the cupcakes I only filled them about halfway so that they gave some room at the top for the ice cream. Once out of the oven and cooled, I popped the cupcakes in the freezer to firm up.

Next step, I scooped the green tea ice cream on top, sort of in a mounded shape. I usually make my own green tea, but I saw this Haagen Daaz green tea at the market and I had to try it – plus it was just $2 a pint, what a deal! (I still like my own recipe better, but hey.) After you top the cakes with ice cream, pop them BACK in the freezer. I’m telling you these things are not cooperative and melt fast.

Then finished it off by icing chocolate frosting OVER the ice cream. Put them BACK in the freezer and keep ‘em there til you are ready to serve.

The result made a beautiful cross section when you cut into it. And the flavor combo? Just perfect.

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