Guilt-less Desserts & Treats for your Family


Banana Split Ice cream Cupcakes

Banana Split Icecream Cupcakes (13)

For those of you, like me, who live on the bottom side of the globe an Ice-Cream cupcake will seem like the silliest thing at the moment. It’s cold, wet, and there is snow on the mountains; so a steamed pudding or a crumble are much better company… but it’s not cold everywhere. Apparently the sun still does shine somewhere and these Banana Split Ice-cream Cupcakes would be perfect – I may just have to wait another 6 months to eat them again!!

One of my favourite bloggers is Stef from the Cupcake Project. She has some bizarre takes on Cupcake flavours and I have always found her recipes fail safe. This year the Cupcake Project has teamed up with Cuisinart for the Ice-cream Cupcake Contest (#icecreamcc15) where home bakers could come up with their own ice-cream cupcake recipe.

This idea sent me into a bit of a baking tailspin. I’d never heard of, let alone tried, an ice-cream cupcake before so I went to my happy place (my kitchen!) and got creative. First I made a Bombe Alaska Cupcake, which was then followed by 2 versions of a Mango Ice-cream Cupcake (don’t worry, these recipes will be coming to you in the near future too!) concluding with these Banana Split Ice-cream Cupcakes. We had a tasting and voting session after dinner one night and these Banana Split Ice-cream Cupcakes were crowned our family favourite.

These Banana Split Ice-cream Cupcakes are based on the classic Banana Split. Each family has their own version of the simple dessert, including adding sprinkles, cherries and nuts, so I will leave the extra additions up to you, but the classic flavours are there in this healthier cupcake version. I started with a half filled Vanilla Cupcake (you could swap this for a Banana Cupcake also; but remember you only need to make a 4 full cupcake recipe and divided the mixture into 8 cupcake liners), topped it with my Healthy Chocolate Ice-cream (made from frozen Bananas), frosted it with Whipped Cream and then smothered it in Chocolate Fudge Sauce (because I love it so much!). In an effort to keep these Banana Split Ice cream Cupcakes as allergy friendly as possible (they are Gluten Free, Flourless, Dairy Free, Paleo friendly and Refined Sugar Free) I did not sprinkle any nuts on top but feel free to add any extra tasty toppings you choose.

Banana Split Icecream Cupcakes (5)

Here are a few helpful hints to assist you in making the perfect Banana Split Ice-cream Cupcakes.
• The cupcakes need to be only ½ the height as a normal cupcake to allow room for the ice-cream. Use a 4 cupcake recipe and 8 cupcake liners (or whatever double ratio you choose).
• The sliced, ripe bananas need to be in the freezer for at least 24 hours before using them to make ice-cream. Whenever my bananas start to go a bit gross looking I slice them up, bag them and store them in the freezer for whenever I have an ice-cream craving. The ice-cream can be made and then spread on the cupcakes immediately as it will be soft. Place the cupcake/ice-cream in the freezer for 2-4 hours allows for the ice-cream to set hard.
• The Coconut Cream (or full strength Coconut Milk) needs to be opened and kept in the fridge for at least 12-24 hours to allow the cream to thicken and the water to separate. As I use this a lot in my cooking I always have a can in the fridge just in case, but you will need to plan ahead. Just scoop out the thickened white cream and discard (or reuse) the watery remains. Whip the cream whilst the cupcakes are cooking so it can be returned to the fridge so it can thicken whilst the cupcakes are placed in the freezer. The cream will need to be thicker to be able to piped well.
• The Chocolate Fudge Sauce is best used when only just warm or cold, otherwise it will melt the cream and ice-cream! Make it whilst the cupcakes are in the freezer and allow it to cool (but try not to eat it all whilst you are waiting).
• Finally; pipe the cream onto the ice-cream cupcakes and decorate immediately before serving. If the decorated Banana Split Ice-cream Cupcakes are frozen the whipped cream goes really, really hard and needs a jack hammer to be eaten.

Banana Split Icecream Cupcakes (11)
Banana Split Ice Cream Cupcake
Serves 8
These Banana Split Ice cream Cupcakes were made for the 2015 Cupcake Project + Cuisinart Ice Cream Cupcake Contest. They can be made with either Vanilla or Banana Cupcakes and decorated with extras as your tastes desire.
Print
Prep Time
24 hr
Cook Time
20 min
Total Time
25 hr
Prep Time
24 hr
Cook Time
20 min
Total Time
25 hr
INGREDIENTS
Banana Split Ice-cream Cupcake
  1. 8 Vanilla or Banana Cupcakes (see recipe below) -cupcakes are baked with 1/2 the mixture as normal as a regular 4 cupcake recipe is used to create 8 1/2 cupcakes
  2. 1 serve Healthy Chocolate Ice-cream (see recipe below)
  3. 1 serve Whipped Coconut Cream (see recipe below)
  4. 1 serve Chocolate Fudge Sauce (see recipe below)
  5. Banana, sliced, for decoration
  6. Optional: Cherry, Crushed Nuts, Grated Chocolate
Vanilla Cupcakes
  1. 2 Eggs, separated
  2. 1/4 Cup Maple Syrup
  3. 2 teaspoons Vanilla Extract
  4. 1/4 Cup Coconut Flour
  5. 2 teaspoons Baking Powder
  6. 1/4 Cup Milk (of choice)
Whipped Coconut Cream
  1. 1 Can Coconut Cream, 400ml can, opened and in fridge overnight to allow cream to thicken
  2. 2 teaspoons Maple Syrup
  3. 2 teaspoons Vanilla Extract
Healthy Chocolate Ice-Cream
  1. 2 medium sized, ripe Bananas (sliced and frozen in a zip lock bag for at least 24 hours)
  2. 2-3 Tablespoons Cocoa
  3. 1-2 Tablespoon Coconut Cream (other creams/milks can be substituted)
  4. 1 teaspoon Vanilla Extract
  5. Optional: 1-3 teaspoons Maple Syrup/Honey (I find the Bananas are sweet enough without it)
Chocolate Fudge Sauce
  1. 1 Tablespoon Honey
  2. 1 Tablespoon Maple Syrup
  3. 1/4 Cup Cocoa
  4. 1 teaspoon Vanilla Extract
  5. Dash of Salt
  6. 1/3-1/2 Cup Coconut Cream (put can of cream/milk in the fridge overnight and scoop off the thickened cream)
INSTRUCTIONS
Banana Split Ice-cream Cupcake
  1. Take the cooled cupcakes (still in their wrappers) and place a scoop of chocolate ice-cream on top. Spread the icecream to the edges of the wrapper and form a slight mound on top (just like a baked cupcake would look like).
  2. Place the filled cupcakes in the freezer for 2-4 hours to firm up the icecream.
  3. Remove the cupcakes from the freezer and remove the wrappers.
  4. Top each cupcake with Whipped Coconut Cream as the frosting, Chocolate Fudge Sauce, sliced Banana and Nuts/Chocolate/Cherries if desired.
  5. Serve immediately.
  6. Please note; these cupcakes can be returned to the freezer once the frosting is added, however the cream will go really, really hard and require a knife to eat it! I would suggest freezing unfrosted cupcakes and frosted/decorating just prior to serving.
Vanilla Cupcakes
  1. Pre heat the oven to 175C/350F.
  2. Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment. Whisk the egg whites on medium until soft peaks form.
  3. Slowly add the maple syrup and vanilla extract. Add the egg yolks and whisk on medium until combined. Add the milk.
  4. In a separate bowl sift the coconut flour and baking powder, making sure no lumps are present.
  5. With the mixer on medium/low add the flour mixture Whisk until everything is just combined (not over mixed).
  6. Place 8 cupcake liners in a tray and spray.
  7. Evenly pour the mixture into the liners and smooth the top of the cupcakes. The liners will only be 1/2 full as the cupcakes will later be filled with icecream.
  8. Bake for 12-15 minutes, or until cooked through.
  9. Allow the cupcakes to cool in the tray.
Whipped Coconut Cream
  1. Remove the can from the fridge and remove the thickened white cream. Discard the watery remains.
  2. Place the thickened cream, maple syrup and vanilla extract in the bowl of a kitchen stand mixer with a whisk attachment.
  3. Whisk until thickened and combined. Keep the cream in the fridge; it will thicken as it gets chills and will require further thickening to be able to be piped on the cupcake.
Healthy Chocolate Ice-Cream
  1. Place all the ingredients in a blender and process until no banana lumps remain.
  2. Check the flavour and add additional cocoa or sweetener as required.
  3. Use the icecream immediately or store in an airtight container in the freezer until ready.
Chocolate Fudge Sauce
  1. Place all the ingredients in a saucepan and bring to the boil over medium heat.
  2. Ensure that you stir constantly otherwise it may stick and burn. Add additional cream if too rich or thick.
  3. Store in the fridge.This sauce will thicken in the fridge and may require light heat to make pourable.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

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