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Easy Vegan Ice Cream Cupcakes

Share These Dairy Free Ice Cream Cupcakes during Vegan Week!

Easy Vegan Ice Cream Cupcakes
Makes: 12 muffins

INGREDIENTS

500 milliliters Ben & Jerry’s Non-Dairy Chocolate Brownie Ice Cream, melted

180 grams self-raising flour

100 grams vegan dark chocolate chunks

80 grams chopped walnuts (optional)

PREPARATION

Under 25 min

1. Preheat the oven to 350 ̊F (180 ̊C). Grease your muffin pan with a little oil.

2. Combine the melted ice cream, flour, dark chocolate chunks, and walnuts in a mixing

bowl. Mix well until just combined (do not over-mix).

3. Using a large spoon, scoop the mixture evenly into the muffin pan.

4. Bake 15–18 minutes.

5. Allow to cool before removing from muffin pan.

6. Enjoy!