I know I just went on and on about how great Van Leeuwen is in my previous post, and they are! But when it comes down to my all-time favorite ice cream flavor – the kind you run to the bodega for in the wee hours of the night when you’re having a craving – Ben & Jerry’s Half Baked takes the cake. The beauty of Half Baked is the brownie and cookie dough swirled in with the chocolate and vanilla ice cream. So, when I decided to make cupcakes this weekend, I drew inspiration from my favorite flavor.
I loved the way the gluten-free almond butter brownies I made had turned out so I decided to turn these into cupcakes. I went back and forth with icing toppings – including goat cheese frosting – and finally settled on cookie dough, a topping I had once tried from a recipe on Not Eating Out In NY.
The recipe for the cupcakes is the same as my earlier brownie recipe. As for the cookie dough, I sort of made this one up and used gluten-free flour, agave, almond milk, butter and chocolate chips. It was a bit grainy from the flour, so I would maybe suggest just indulging and going with a recipe like this.
Regardless, these turned out pretty decadent and delicious. They were so good that Ricksby and Nicky had a little fight over them…