Gluten-Free Ice Cream Cupcakes
No surprises here: I have a sweet spot for dessert and especially ice cream (we just made ice cream cones from scratch last week!). Summer is my excuse for treating myself to ice cream, the only thing that seems to cool me off on a hot, humid day. And, I don’t mean dairy full. My kids and I love Italian ice, sorbet and the new rice, almond and coconut milk-based, non-dairy ice creams that we can now find in the freezer section of our local supermarket.
And like I mentioned last week and I’m sure you, too, have noticed, I’ve been happily surprised to find gluten-free ice cream cones at the market. So now the choice is yours: buy cones, make last week’s gluten-free cone recipe or the recipe on page 215 of my gluten-free, dairy-free book, Cooking for Isaiah.
Do you have a favorite non-dairy ice cream? Please come say “hi” and share your response with my online community, Silvana’s Kitchen. Thanks, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get cooking,
Just press in the cone crumb mixture to form a cup. Then, you’ll be pouring in melted chocolate—a great ingredient to seal everything together and a nice surprise to bite into.
To release the ice cream cups, just use a butter knife.
Top the dessert with a bit of shaved chocolate for a sweet finish.
12 homemade or store-bought gluten-free ice cream cones, finely ground
4 tablespoons shortening, melted
¾ cup almonds, toasted and chopped
One 3-ounce bar dairy-free semisweet chocolate, plus more for shavings
3 cups dairy-free ice cream or sorbet, softened
Dairy-free whipped cream
If you can eat dairy, go ahead and swap your favorite ice cream and whipped cream for the dairy-free ingredients.
1. Place the cone crumbs in a medium bowl; stir in the melted shortening. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides.
2. In a small, microwaveable bowl, melt the chocolate at medium power in intervals, stirring occasionally. Top the crumb mixture with melted chocolate to cover; freeze for 10 minutes.
3. Divide the ice cream among each muffin cup; freeze for at least 1 hour.
4. Run a knife around the edges of the muffin cups to remove from the pan. Top with whipped cream and chocolate shavings.
“Just made your breakfast banana crepes in Cooking for Isaiah. AWESOME! Now I’m addicted to them and had to try the corn crepes as well. I’m thinking of using them for enchiladas. You make seriously good food. Thanks!” —Michelle D.