Update:[Recipe!] Turtle Coffee Ice Cream [Cup] Cakes

Turns out... Ice Cream Cake is much better in cupcake form.

Easier to cut, easier to eat, and easier to control portion sizes. 

Plus, they are 

pretty.

 darn.

cute!


You asked for it, so here ya go:

What you will need:

1 quart of your favorite vanilla ice cream

1 quart of your favorite coffee ice cream

1 recipe chocolate ganache

1 recipe chocolate crunch

Hersheys Caramel Sundae Topping

Chopped Pecans

foil cupcake liners

2 muffin tins

foil

9X13 baking dish

Chocolate Ganache

1/2 cup plus 1 tablespoon whipping cream

1/4 cup butter

12 oz. semisweet chocolate, chopped

1 teaspoon vanilla extract

-- Place semi-sweet chocolate in a medium bow. Bring whipping cream and butter just to a simmer in the microwave. Pour cream/butter mixture over chocolate. Let sit for 1 minute. Whisk until smooth. Whisk in vanilla. Set aside at room temperature for about 1 hour.

Chocolate Crunch

6 oz. semi-sweet chocolate, chopped

1 1/2 tablespoons vegetable oil

1  9oz. pkg chocolate wafer cookies, crushed (or just use oreos with the frosting removed)

-- Line a 9X13 baking dish with foil. Spray with nonstick spray. Melt chocolate and oil in a double boiler or in the microwave. Stir till smooth. Mix with crushed cookies. Spread in pan and freeze until firm for about 10 minutes. Chop into pea size crumbs. Set aside

-- Line muffin tins with foil liners. Divide half of chocolate crunch and sprinkle in the liners. Spread vanilla ice cream in liners. Spoon in caramel sauce. Sprinkle pecans over the caramel. Spread coffee ice cream on top. You may need to heap it up a little bit so it comes above the edges of the muffin tin. Spread chocolate ganache over top and finish with sprinkling more pecans and remaining chocolate crunch decoratively as the very last layer.