Dairy Free Vanilla Raspberry Swirl Ice Cream Cups Recipe By Tasty

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DAIRY-FREE VANILLA RASPBERRY SWIRL ICE CREAM CUPS RECIPE BY TASTY



Dairy-Free Vanilla Raspberry Swirl Ice Cream Cups Recipe by Tasty image

Skip the dairy and cool off this summer with these adorable dairy-free ice cream cups. Perfect for kids and adults alike, make them for your next birthday party or as a sweet treat to end a BBQ!

Provided by Rachel Gaewski

Categories     Desserts

Time 2h15m

Yield 12 servings

Number Of Ingredients 7

14 oz full-fat coconut milk, room temperature
⅓ cup sugar
½ vanilla bean, split lengthwise and seeds scraped
14 oz coconut cream, chilled
1 tablespoon refined coconut oil, melted
4 tablespoons raspberry jam
fresh raspberry, for garnish

Steps:

  • Line a 12-cup muffin tin with paper liners.
  • In a small pot over medium heat, whisk together the coconut milk, sugar, vanilla bean pod, and seeds. Cook for 20-25 minutes, until thickened and reduced by nearly half. Remove the pot from the heat and let cool completely, about 20 minutes. Remove the vanilla bean pod and discard.
  • Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
  • Add the condensed coconut milk mixture to the whipped coconut cream mixture and beat on medium speed for 1 minute, until well combined and fluffy.
  • Distribute the mixture evenly between the prepared muffin cups. Add 1 teaspoon of raspberry jam to each cup and use a toothpick to swirl the jam through the ice cream. Top with fresh raspberries, if desired.
  • Freeze the cups for 30-60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15-20 minutes to soften before serving.
  • Enjoy!

Nutrition Facts : Calories 210 calories, Carbohydrate 10 grams, Fat 19 grams, Fiber 0 grams, Protein 1 gram, Sugar 22 grams

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