It’s too hot to bake, so let’s make mini ice cream cakes instead. These ice cream cupcakes, finished with a homemade magic shell for that satisfying chocolate crunch, are inspired by the classic Klondike Bar. They’re perfect to share at summer gatherings or to cool off with a fun treat.
Growing up in Pittsburgh, I have fond memories of Isaly’s — the family-owned dairies and restaurants that left a mark on the city with chipped ham, skyscraper cones, and the original Klondike Bar. The Klondike is a simple but brilliant treat: creamy vanilla ice cream coated in a thin chocolate shell that cracks with each bite. Those crunchy, chocolate-covered ice cream bars were special treats in my house, and I wanted to recreate that experience in an easier, shareable form: Klondike Ice Cream Cupcakes. Instead of cutting ice cream into squares and dipping each piece, these mini ice cream cakes are filled in cupcake liners and topped with a poured magic shell for a less messy approach and zero numb fingers.
I’m teaming up with ALDI for their Virtual Summer Road Trip, and Pittsburgh is one of the featured stops. ALDI has been a longtime go-to for affordable groceries in my family, even back when I was studying abroad. Their private-label approach delivers quality at lower prices, which is helpful when planning recipes and grocery budgets for the summer.
I chose to make individual ice cream cupcakes rather than one large ice cream cake because they’re easier to serve and store. They’re great for parties—grab one from the freezer and serve. Because these are made with ice cream, you can prepare them several days ahead; just save the whipped cream topping for right before serving so it stays fresh.
The magic shell is simple: melt semisweet chocolate chips and stir in a little coconut or vegetable oil. I used vegetable oil because it’s what I usually have on hand, but coconut oil works well too and adds a hint of flavor. Pouring the thin chocolate mixture over frozen cupcakes creates that signature crackly shell; keep the layer thin for the best crunch. Pouring is also less messy than dipping, and it keeps hands warm-free.
Klondike Ice Cream Cupcakes
Yield:
1 dozen
1 dozen
These ice cream cupcakes with a homemade magic shell poured on top for that chocolate crunch are inspired by the famous Klondike Bar.
Ingredients
- 1 cup Benton’s Chocolate Sandwich Cookie crumbs plus more for garnish
- 2 tablespoons Countryside Creamery unsalted butter, melted
- One (1.5 quart) Belmont French Vanilla Ice Cream, slightly softened enough to scoop but not melted
- 1 1/2 cups Baker’s Corner semisweet chocolate chips
- 3 tablespoons Carlini Vegetable Oil (or coconut oil)
- 1/2 cup Friendly Farms heavy whipping cream, cold
- 1 tablespoon Baker’s Corner powdered sugar
- 1/4 teaspoon Stonemill Essentials vanilla extract
Instructions
- Line a cupcake pan with 12 paper liners. In a medium bowl, combine the cookie crumbs and melted butter. Press roughly 1 tablespoon of the crumb mixture into the bottom of each liner. Freeze for 15 minutes.
- Fill each liner with softened ice cream, pressing to fill the liner and flatten the tops. You may not use all the ice cream. Freeze for 1 hour. Remove the paper liners from the frozen cupcakes, then place the cupcakes back on a cookie sheet lined with wax or parchment paper and return to the freezer.
- In a heatproof bowl over a pan of simmering water, melt the chocolate chips. Remove from heat and stir in the oil until smooth. Remove the cupcakes from the freezer and pour roughly 1 tablespoon of the chocolate mixture over each cupcake, covering as much of the top as possible. Return to the freezer for 30 minutes or until the chocolate is firm. Once set, transfer cupcakes to an airtight container.
- Just before serving, beat the cold heavy cream in a large bowl until it thickens. Gradually add powdered sugar and vanilla, then continue beating until stiff peaks form. Pipe or spoon the whipped cream onto each cupcake and garnish with extra cookie crumbs. Serve immediately.
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