That’s a lot o’ gelato
Gelato è deliziosa! It’s also the healthier option when compared to traditional American ice cream. It’s higher in vitamins and minerals and is an excellent source of protein—especially when made with milk or nuts. It’s lower in fat and calories than ice cream, too, so you can always come back for a few more bites! Be careful, though, as less air is added to gelato– it has a higher ingredients-to-weight ratio. We compared the nutritional information of four gelatos and a vegan ice cream to find out which one is right for your specific dietary desires. Buon appetito! Cupcakes (we used gingerbread) Arctic Zero (we used Cake Batter) Cream cheese frosting
Bake cupcakes according to your recipe and let cool. Remove Arctic Zero from freezer and set aside. Use a small knife to cut out the middle of the cupcake by sawing from the top of the cupcake in a circle with a diameter half as long as the cupcakes. Allow the knife to go ¾ of the way into the cupcake, and be careful not to go all the way through to the bottom. Remove the cupcake center. Once you have your hollowed out cupcakes, use a small spoon and clean hands to fill the cupcakes with your softened Arctic Zero. Do this gently and be careful not to overstuff as the cupcakes will start to split. Once stuffed, frost your cupcakes like normal. Freeze until you are ready to eat. Pull out and let sit at room temperature about 5 minutes before serving.