Dairy-Free Chocolate Ice Cream Cupcakes (No Bake!

• Vegetarian

• Baking & Spices

  • 2 tbsp Chocolate chips, dairy-free
  • 1 Coconut whipped topping
  • 1 tbsp Rice bran

• Snacks

  • 1 cup Chocolate cookie crumbs

• Frozen

  • 1 1/2 pints So delicious creamy chocolate cashew milk ice cream

Found on godairyfree.org

Description

Ingredients

• 1½ pints So Delicious Creamy Chocolate Cashew Milk Ice Cream (see post above for nut-free)
• 2 tablespoons dairy-free chocolate chips + additional for topping
• 1 tablespoon rice bran, grapeseed or other neutral-tasting oil (see note below)
• 1 cup chocolate cookie crumbs (I use about 9 Enjoy Life Double Chocolate Crunchy Cookies)
• Coconut whipped topping (So Delicious CocoWhip or recipe below)

Directions

• Line a 6-well muffin tin with cupcake liners and remove the ice cream from the freezer to soften.
• 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.
• Place the cookie crumbs in a small bowl, add the chocolate-oil mixture and stir with a fork to evenly combine.
• Press the cookie mixture evenly into the cupcake liners. Place in the freezer.
• 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.
• 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.
• 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.