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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


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)


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!