Little Ivy Cakes

Lime Coconut Pistachio and Avocado Ice Cream Cupcake in a Bitter-Sweet Chocolate Shell topped with Pistachio Candy Brittle

This ice cream cupcake is for the 2010 ice cream cupcake contest that my lovely blog friends, Stef, Tina, and Bethany have put on for three years now. Check it out HERE at CUPCAKE PROJECT and HERE at SCOOPALICIOUS. Well, whew! This one was a challenge but I got through it and learned a few things. I really love this contest because it forces me to get the crazy ideas I have out of my head and into the real world. Some of my ideas flop terribly and others come out beautifully. I always learn so much in the process of creating these ice cream cupcakes every year. And I always say I will make more throughout the summer but I never do. So I am hoping this year is different because I have a couple other idea I want to make, share, and enjoy. This weekend's weather was just so warm and beautiful. YAY! SUMMER IS HERE! If you ever feel like trying your own version of this creation, here are some recipes below to give a try.

Ivy's Coconut Lime Pistachio Cake Recipe:

Ingredients: 1 1/2 stick butter, room temp 3/4 cup natural cane sugar 3 egg whites 1 cup cake flour 1 cup AP flour 1 1/2 tsp of each baking soda and baking powder Juice of two limes 1/2 cup Coconut milk 1/2 cup toasted and chopped coconut 1 tbs lime zest 1/4 cup finely chopped pistachios What to do: -Beat butter and sugar until fluffy -Add egg whites until mixed well and fluffy

-Sift in flours, and baking powder and baking soda -Add pistachio, coconut and lime zest

-Add lime juice and mix well with a wooden spoon -Add coconut milk and beat well for 1 minute -Fill cupcake papers 3/4 of the way and bake for 10 minutes at 350 degrees.

Ivy's Avocado Ice Cream Recipe:

(Avocado shell made of dark chocolate and filled with avocado ice cream) *Avocado Ice cream with caramelized pistachio sugar and vanilla bean Ingredients: 1 cup 2% or whole milk 1 pint(2 cups) whipping cream 1-3 tsp lime zest 2 tsp vanilla bean paste 3 Avocados Juice of 2 limes Pinch of sea salt 4 egg yolks 1/4 Caramelized pistachio sugar (optional) 1/2 cup natural cane sugar What to do: -Puree meat of three avocados, salt and lime juice until smooth, set aside.

-Heat milk, cream, vanilla bean paste, and lemon zest 5-10 minutes constantly whisking. -Take off heat and let steep -In a large mixing bowl, whisk egg yolks, pistachio sugar, cane sugar until a pale yellow

-Add 1 cup of heated cream to the egg mixture and mix until smooth -Add the avocado puree until smooth -Then slowly add, while whisking, the rest of the cream to the egg mixture until completely mixed in. -Pour the mix back into the pot and heat 5-10 minutes until thick. -Pour into a heat-proof bowl, give it one more whisk and then cover with plastic wrap that touches the surface of the custard. -Chill in fridge for up to 4 hours or overnight. -When ready to make your ice cream, pour into the ice cream maker and churn away.

THE END!