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Nature's Best Ice Cream Cookie Cups

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

  1. 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.
     
  2. 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. 
  3. 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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