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Home » Recipes » Dessert Recipes

Vegan Ice Cream Cups

Published on August 7, 2019 by Kate, Updated on April 16, 2021 - Leave a Comment

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

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side overhead shot of partly eaten ice cream cup with text overlay

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!

overhead closeup shot of vegan ice cream cup with raspberries on top and beside and cookie crumbs on white plate

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

wide overhead shot of vegan ice cream cups being served on white plates with raspberries and crumbled chocolate cookies beside on white marble background

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...)

overhead photo collage showing assembly of vegan ice cream cups

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!  

overhead photo of muffin tin filled with vegan ice cream topped with raspberries on white marble background

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!

side closeup shot showing the layers in the vegan ice cream cup starting with cookie

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.

overhead shot of vegan ice cream cups stacked on a white plate and sprinkled with chocolate cookie crumbs

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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overhead closeup shot of vegan ice cream cup with raspberries on top

Vegan Ice Cream Cups

These easy and delicious layered vegan ice cream cups start with a chocolate creme-filled cookie on the bottom, then layers of no-churn date and agave sweetened coconut milk ice cream, topped with rasberries!
5 from 8 votes
Print recipe Leave a comment
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 people
Calories: 221kcal
Author: Kate

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 tsp Vanilla Extract
  • ½ tsp Xantham Gum, optional
  • ¼ tsp 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

Serving: 1g | Calories: 221kcal | Carbohydrates: 22g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Sodium: 106mg | Potassium: 222mg | Fiber: 2g | Sugar: 12g | Vitamin A: 12IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 2mg

 

« Easy Pulled Jackfruit Tacos
No-Bake Fresh Peach Pie (Vegan!) »

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