Disclosure: I received free samples to write this post. I was not compensated for my time.
I made these yummy gluten, dairy and soy free ice cream cupcakes for dessert on Easter Sunday. I got the idea when the nice people at Enjoy Life Foods sent me their new crunchy cookies to try. These cookies are so good on their own (we loved the Sugar Crisp flavor over here and demolished the whole box in a day and a half). The flavors are delicious and the texture is crisp and light…you would never guess they are gluten free! It’s so nice to know that all of Enjoy Life Foods are free of the eight most common allergens.
I decided that with a holiday coming up, I would try to make a dessert that incorporated the cookies. I am currently gluten, dairy and soy free due to nursing my little one, and my brother and his wife are both vegan, so I thought this recipe would be perfect.
Ice Cream Cupcakes (GF, DF and SF)
One box Enjoy Life Crunchy Cookies, crushed
1/3 cup Earth Balance Soy Free Buttery Spread, melted
2 pints So Delicious Coconut Ice Cream, softened
I did a variety, and I used two boxes of cookies for a larger group. I used the Vanilla Honey Graham cookies with plain coconut ice cream, and the Double Chocolate cookies with chocolate peanut butter swirl ice cream.
First, put your cookies in a bowl and crunch them up with a mallet. Or use your food processor. We are always trying to be quiet here if the baby’s napping, so the food processor was out.
Once you press your crumbs in, top them with the softened ice cream and refreeze. In about an hour they will be firm again. Top with fruit or nuts or sprinkles as desired and enjoy! They were a big hit with my family!
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