These easy and fabulous homemade vegan ice cream cups are created by layering a chocolate cream-filled cookie, followed by date and agave sweetened coconut milk ice cream, and topped with raspberries! Such a simple and delicious frozen treat!
Homemade vegan ice cream is a must for summer, but sometimes I just don't feel like pulling out the ice cream machine! These no-churn ice cream cups are an easy and delicious alternative! They literally take just minutes to prep and are so pretty and practical with individual serving and storage!
Related recipe: Vegan Mint Chip Ice Cream
Related recipe: Vegan Mango Popsicles
How to make Vegan Ice Cream Cups:
Start by cutting 12 strips of parchment paper approximately 1'' X 5'' each. Place one of these strips with a chocolate creme-filled cookie (such as an Oreo or Newman-O) on top of the strip into each muffin tin space (Photo 1).
Blend together coconut cream, water, cashews, agave, medjool dates, vanilla, Xantham gum, and salt until completely smooth. (If you don't have a high powered blender, be sure to soak the cashews in HOT water for at least an hour before blending.) (Photo 2).
Pour the vanilla ice cream mixture into each muffin tin space until the cookie is just barely covered (Photo 3). Now add raspberries to the blender and blend until smooth (Photo 4). (Further directions below...)
Now pour the blended raspberry ice cream right on top of the vanilla ice cream. Use a toothpick to swirl things together a bit, and top with a pretty raspberry or two! Freeze for at least 6 hours or overnight.
Related recipe: Vegan Fudgesicles
Serving and storage directions:
To remove ice cream cups from muffin tins, run the tip of a butter knife around the sides of each ice cream cup, then use the parchment paper edges to pull those beauties right out! Serve immediately or store in an airtight container in the freezer for up to several months!
Related recipe: Vegan Fruit Pizza
Tips for making ice cream cups:
If you choose to use frozen berries in this recipe, just be sure to at least partly thaw the raspberries so that things blend well, and the second mixture isn't a lot thicker than the first for pouring and swirling.
Agave Nectar and Maple Syrup can be used interchangeably in this recipe.
If you are allergic to cashews, feel free to substitute other nuts or half the amount in a nut butter or just leave them out altogether!
Related recipe: Vegan Fresh Peach Pie
What is coconut cream:
Coconut cream is purchased in a can and is a richer version of canned coconut milk. It is easily obtained in many grocery and health food stores or can also be purchased online. It really contributes to the creamy richness of this recipe, but if you have trouble finding it or just want to make this ASAP and don't have it on hand, just use full fat canned coconut milk and omit the water in the recipe.
Related recipe: Vegan Cherry Chocolate Ice Cream
Looking for more easy vegan ice cream and dessert?
- Amazing vegan cheesecake
- Vegan key lime pie
- Vegan chocolate sauce
- Vegan chocolate milkshake
- Easy vegan caramel sauce
- Simple berry sauce
If you’ve tried these Vegan Ice Cream Cups or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
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Vegan Ice Cream Cups
Ingredients
- 12 Creme Filled Chocolate cookies, Such as Oreos or Newman-O's
- 1 14 oz. Canned Coconut Cream
- ¼ C Water
- ¼ C Cashews
- 4 Medjool Dates, pitted
- ¼ C Agave, or Maple Syrup
- 2 teaspoon Vanilla Extract
- ½ teaspoon Xantham Gum, optional
- ¼ teaspoon Salt
For second Ice Cream Layer
- 1 C Raspberries, fresh or thawed frozen
Instructions
- Start by cutting 12 strips of parchment paper approximately 1” X 5” each. Place one of these strips with a chocolate creme-filled cookie (such as an Oreo or Newman-O) on top of the strip in each muffin tin space.
- Blend together coconut cream, water, cashews, agave, medjool dates, vanilla, Xantham gum, and salt until completely smooth. (If you don’t have a high powered blender, be sure to soak the cashews in HOT water for at least an hour before blending.)
- Pour the vanilla ice cream mixture into each muffin tin space until the cookie is just barely covered. Add raspberries to the blender and blend until smooth.
- Now pour the blended raspberry ice cream right on top of the vanilla ice cream. Use a toothpick to swirl things together a bit, and top with a pretty raspberry or two! Freeze for at least 6 hours or overnight.
- To remove ice cream cups from muffin tins, run the tip of a butter knife around the sides of each ice cream cup, then use the parchment paper edges to pull those beauties right out! Serve immediately or store in an airtight container in the freezer for up to several months!
Notes
EXPERT COOKING TIPS:
If you choose to use frozen berries in this recipe, just be sure to at least partly thaw the raspberries so that things blend well, and the second mixture isn’t a lot thicker than the first for pouring and swirling. Agave Nectar and Maple Syrup can be used interchangeably in this recipe. If you are allergic to cashews, feel free to substitute other nuts or ½ the amount in a nut butter or just leave them out altogether!WHAT IS COCONUT CREAM:
Coconut cream is purchased in a can and is a richer version of canned coconut milk. It is easily obtained in many grocery and health food stores or can also be purchased online. It really contributes to the creamy richness of this recipe, but if you have trouble finding it or just want to make this ASAP and don’t have it on hand, just use full fat canned coconut milk and omit the water in the recipe.Nutrition
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