Dairy-Free Chocolate Ice Cream Cupcakes (No Bake!)
Prep time
Cook time
Total time
Melted chocolate and allergy-friendly chocolate cookies make up the cookie crust, while dairy-free chocolate ice cream and chocolate chips top this triple chocolate dessert. Please note that the prep time does not include freezing time.
Serves: 6 ice cream cupcakes
  1. Line a 6-well muffin tin with cupcake liners and remove the ice cream from the freezer to soften.
  2. Melt the chocolate in a small bowl (I melt it on HIGH in the microwave for 1 minute, then whisked to combine - do not overheat). Whisk in the oil.
  3. Place the cookie crumbs in a small bowl, add the chocolate-oil mixture and stir with a fork to evenly combine.
  4. Press the cookie mixture evenly into the cupcake liners. Place in the freezer.
  5. You can either stir the ice cream to evenly soften it, or place it in a bowl and whip with a hand mixer for just 10 seconds. You want it to still be frozen, but more spreadable like soft serve.
  6. Remove the muffin tin from the freezer and top the cookie crusts with the ice cream, spreading to even it out. Return to the freezer for 1 to 2 hours to fully set-up.
  7. You can either pipe or dollop on the topping in advance and refreeze or top just before serving with the whip followed by some mini chocolate chips.
Coconut Whipped Topping / Frosting Option - If you can't locate CocoWhip, this makes a delicious stand-in that freezes well. Chill a good quality coconut milk (I use So Delicious Original Culinary Coconut Milk) overnight. Scoop 1 cup of the thick, coconut cream that sets up into a chilled mixing bowl. Add ½ cup powdered sugar and 1 teaspoon vanilla powder or extract. Whip with a hand mixer for about 30 seconds. Store in the refrigerator until ready to use.
Oil Note - Do not use coconut oil. You need an oil that will remain liquid when frozen so that the cookie crust doesn't end up too hard.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-ice-cream-cupcakes