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    Home / Recipes / Desserts

    Gluten-Free Vegan Ice Cream Cookie Cups | Sarah, Baking Gluten Free

    Posted On Jul 14, 2018 · Updated On Nov 10, 2022

    Gluten-Free Vegan Ice Cream Cookie Cups | Sarah, Baking Gluten Free

    These gluten free vegan ice cream cookie cups are a great addition to any summer celebration. Add your favorite dairy-free ice cream and enjoy!

    DessertsRecipes & Techniques by Cooks We LoveVegan

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    Celebrate summer with these ice cream cookie cups! Aren’t they just adorable? Gluten free vegan chocolate chip cookie dough, baked into the shape of a little cup. Perfect for filling with cold and creamy So Delicious vanilla coconut milk ice cream and topping with fresh strawberries and blueberries. Doesn’t get more summery than that!

    With the So Delicious “Save Summer” campaign, they are sharing a new photo theme each week on instagram. Earlier this month I shared my strawberry shortcake recipe and I’m super excited about my recipe for the newest them…celebrate! Show how you “celebrate” in your photos on instagram and be entered to win fun prizes from So Delicious. Be sure to tag your photos with #savemysummer.
     
    These gluten free vegan ice cream cookie cups would be a great addition to any summer celebration. Fourth of July is coming up and it’s going to be hot, hot, hot. If you’re throwing a patriotic bash for your family and friends, be sure to include cold treats. Why not an ice cream bar with these cookie cups? Serve with your favorite flavors of So Delicious dairy free ice cream and loads of toppings. My favorite is fresh fruit, but I’m sure the kids would enjoy sprinkles and mini chocolate chips!
     

    ice cream cookie cups

    Gluten Free Vegan Ice Cream Cookie Cups

    Sarah Bakes Gluten Free
    These gluten free vegan ice cream cookie cups are a great addition to any summer celebration. Add your favorite dairy-free ice cream and enjoy!
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American
    Servings 22 cups

    Ingredients
      

    cookie cups

    • 2 ⅓ cups Sarah’s gluten free flour blend*
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cups brown sugar
    • ½ cup cane sugar
    • ⅓ cup coconut oil, soft
    • ¼ cup So Delicious unsweetened coconut milk
    • 2 tablespoons pure maple syrup
    • 1 teaspoon vanilla extract
    • ¾ cup dairy free mini chocolate chips

    toppings

    • 2 containers So Delicious vanilla bean coconut milk ice cream
    • 1 cup diced fresh strawberries
    • 1 cup fresh blueberries

    Instructions
     

    • Preheat oven to 350 degrees. Prepare muffin tin pans by spraying with nonstick cooking spray. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside. In large mixing bowl, cream together brown sugar, sugar and coconut oil. Add coconut milk, maple syrup, and vanilla. Mix until blended. Add flour mixture and chocolate chips. Stir until just combined.
    • Roll heaping-tablespoon size scoops of cookie dough and place into prepared muffin cups. Press dough into bottom of cup and up sides of cup. Bake for 10-12, until golden brown. Place pan on cooling rack to cool. Center of cups will indent slightly while cooling. Use butter knife to carefully remove cooled cookies from pan. To serve cookie cups, fill with scoop of vanilla ice cream. Top with diced strawberries and blueberries.
    Keyword gluten-free cookies, gluten-free dessert, ice cream recipe
    Article courtesy of Sarah, Sarah Bakes Gluten Free Treats

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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