An easy ice cream treat for summer that’s vegan and paleo friendly!
A few weeks ago Erin had a brilliant idea to use our new Grain Free Better Cookie as a crust to a delicious summertime treat she’s calling Ice Cream Cupcakes. What is it about a cupcake that sparks so much joy? Maybe it’s their snack friendly size, or maybe its simply how delicous they are! One thing is for sure, the only way to make cupcakes better is to add ice cream, chocolate and nuts. These dairy-free and gluten-free Ice Cream Cupcakes are made with Coconut Bliss Sweet Cherry Amaretto ice cream and our new Salted Chocolate Cashew Grain Free Better Cookie. They are chocolatey, creamy, and so satisfying on a hot sunny day. They are easy to throw together, requiring just a little patience while the freezer does the work for you. The prep time is under ten minutes! Keep this recipe on hand for your next socially distanced get together or as a fun treat for your family to enjoy.
As the restrictions ease nationwide and 4th of July parties, camping trips and extended family dinners become part of our reality again we’re all trying to be mindful of our exposure so we can keep all our friends and family safe. It’s possible that these gatherings will be some of the most special and anticipated in your life, why not match that excitement with an exciting new treat. 2020 is the year to pass on traditional summer treats like strawberry shortcake or lackluster popsicles that leave little to be desired. Not only are these a fun new spin on your traditional cupcake, they’re also a no-touch and single serve dessert that will pack well in the car. (Be sure to keep them in a cooler with an ice pack so they stay cool in transit.)
The Better Cookie makes a perfect no-bake crust for desserts. The clean ingredients like almond butter, cashews, cocoa powder and dates offer a slightly sweet, chocolatey soft texture. This dessert was inspired by ice cream pies that Erin’s dad made when she was growing up and they are made more special now with her newest creation, the Grain Free Better Cookie which help to make this dessert both clean and indulgent. We chose our favorite vegan ice cream Coconut Bliss which is made with coconut milk, agave and no added junk. The Sweet Cherry Amaretto has chunks of cherries and mild cherry flavor. You just can’t go wrong with cherries and chocolate. Feel free to use any ice cream that you’d like though - can you imagine mint chocolate chip with these cookies as a crust. Yum!
To begin the process, you need to allow the ice cream to get to room temperature. You’ll want the ice cream to evenly thaw, so remove from container and chop into big chunks, then let sit at room temperature in a large mixing bowl for about 40 minutes. Make sure you include the time it takes to get home from the store! It might be a good idea to set a timer so you don’t forget it and end up with a soupy liquid.
Once the ice cream can easily be stirred you can add extras, like coconut flakes, nuts, seeds and Better Cookie crumbs to make each bite more delectable. Erin added cashew pieces, coconut flakes and Better Cookie crumble. Don’t be afraid to mix it up with other nuts, dried or fresh fruit and even sprinkles. Start by squishing Better Cookies into a cupcake liner until you have an even layer. Then pour your ice cream mixture into the tins until full and freeze for at least 6 hours. If you want a cupcake that’s less ice cream and more chewy cookie I would suggest adding 2 or 3 Better Cookies to each one or only filling the cupcake tins about 2/3 of the way. If you follow the directions you will end up with a nice thin layer of Better Cookie at the bottom.
That’s it! They will be the easiest cupcakes you have ever made. Erin topped hers with large coconut flakes and a dash of cinnamon, but you can add frosting, chocolate ganache, or even more Better Cookie Crumbs to the top of yours.
Vegan Ice Cream Cupcakes Recipe with a Grain Free Chocolate Cashew Better Cookie Crust
- 10 Grain Free Better Cookies
- 1 pint Sweet Cherry Amaretto Coconut Bliss (Or Flavor of Choice)
- ¼ Cup Coconut Flakes
- ½ Cup Chopped Cashews
- 6 Cupcake Liners
- Remove ice cream from pint and chop into large chunks, then place in a large mixing bowl to thaw for about 40 minutes at room temperature until it’s easily stirred.
- Once thawed, mix until you reach an even, smooth consistency.
- Place 6 cupcake liners into a cupcake pan and add 1 Grain Free Better Cookie into each. Squish the Better Cookies until they cover the bottom of the liner.
- Mix in coconut flakes and 4 crumbled Grain Free Better Cookies into the ice cream mixture until combined. Pour the mixture evenly into the cupcake liners, on top of the Better Cookie layer.
- Top the ice cream with more toppings and freeze for at least 6 hours until solid.
- Keep frozen and enjoy!
Customer Experience Coordinator | Erin Baker's