I have a major ice cream dependency and a love of baking, so it's a good thing for me (and you) that I've learned to make these things using healthier ingredients these days. If you're worried that the absence of white flour, refined sugar and dairy will mean the absence of decadence, just take a look at these. Yes. You're welcome.

Chocolate Peanut Butter Ice Cream Cupcakes [Vegan, Gluten-Free]

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Serves

12

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Ingredients

For the Chocolate Cupcakes (Dry Ingredients):

  • 1/2 cup oat flour
  • 1/2 cup teff flour (or substitute with more oat or almond flour)
  • 1/4 cup coconut flour
  • 1/4 cup raw cacao powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegan chocolate chips

For the Chocolate Cupcakes (Wet Ingredients):

  • 1 cup almond or preferred non-dairy milk
  • 1/4 cup smashed avocado or applesauce
  • 2-3 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1 flax egg (1 tablespoon ground flax seeds, plus 3 tablespoons warm water)
  • 1 teaspoon vanilla extract

For the Peanut Butter Ice Cream:

  • 1 cup peanut butter
  • 2 cups ice cubes (freeze some coconut milk into ice cube trays and use 6-7 of these to help make even more creamy)
  • 2-3 dates
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt, if using unsalted peanut butter
  • Chocolate chunks
  • Chocolate sauce
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Preparation

To Make the Cupcakes: 

  1. Pre-heat oven to 350˚F and grease a muffin tin with coconut oil or prep with muffin liners. Combine dry ingredients in a medium bowl except chocolate chips. Combine wet ingredients in a bowl and beat until smooth.
  2. Working in batches, add the dry ingredients to the wet, beating continuously until batter is smooth. Fold in chocolate chips.
  3. Scoop batter into prepared muffin tin until each tin is a little less than 1/2 full. Bake for 16-18 minutes. Stick toothpick in the center of a cupcake and if it’s clean when you pull it out, cakes are done. Remove from oven and allow to cool.

To Make the Ice Cream: 

  1. Blend ingredients together in a high-speed blender or food processor until smooth. Using a spatula, scoop a heaping amount of peanut butter onto the cupcakes.
  2. Serve immediately or freeze. If you freeze, thaw for 10-15 minutes before serving.
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