Nature's Best Ice Cream Cookie Cups
- SERVES
- 6
For those of us who are craving something decadent, yet prefer (or need) to stay away from dairy, these plant-based, sinfully delicious ice cream cups are a welcome treat. With only 2 ingredients, these are perfect to make and keep on hand in the freezer whenever you get the hankering for a guilt-free dessert that will have you smiling ear-to-ear.
What You'll Need
- 15 (about 8 ounces total) plant-based chocolate chunk cookies
- 2 pints dark chocolate peanut butter plant-based ice cream, slightly softened
- Finely crushed cookies, chopped nuts, or sprinkles for garnish
What to Do
- Line a muffin tin with 6 cupcake liners. Place cookies in a resealable plastic bag and coarsely crush. Place half of the crushed cookies evenly into cupcake liners.
- Line a muffin tin with 6 cupcake liners. Place cookies in a resealable plastic bag and coarsely crush. Place half of the crushed cookies evenly into cupcake liners.
- Garnish with your favorite toppings. Cover and freeze until ready to serve.
Test Kitchen Tip:
Go ahead and have fun with these! Try different flavors of plant-based ice cream like cherry cashew or dark chocolate almond sea salt. And of course, you can even make these with regular cookies and your favorite brand of ice cream.
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