Caramel Ice Cream Cups (Vegan and Healthy)

Showing is a caramel ice cream cup on a plate with a bite taken off to show the texture. There are fresh raspberries on the side on the plate. You can see more ice cream cup in the background.

5 from 1 vote

Caramel Ice Cream Cups (Vegan and Healthy)

These vegan caramel ice cream cups are so amazingly delicious! They are sweet, rich and creamy even without any added sugar or heavy dairy cream. They make for a great grab-n-go frozen treat that's super satisfying while still being very healthy.

Prep Time20

Cook Time0

Freezing time4

Total Time4 20

Course: Dessert, Snack

Cuisine: American

Keyword: dairy-free, egg-free, freezer-friendly, gluten-free, healthy, No granulated sugar, oat, Soy-free, Vegan

Servings:

Calories: 331kcal

Author: Jessica Laroche

Equipment

Food processor
Blender

Ingredients

For the crust:

1 cup raw almonds unsalted
15 large medjool dates pitted
¾ cup pumpkin seeds
½ cup shredded unsweeted coconut
¼ cup almond butter
2-3 tbsp water

For the ice cream filling:

10 large medjool dates pitted
1 cup rolled oat
1 ½ cup vegan plain milk
2 tsp vanilla extract

Instructions

Make the crust:

Line a muffin pan with 12 muffin liners.
Add the almonds to the food processor and process for about 30-60 seconds until crushed into very small pieces.
Then, add the rest of the crust ingredients and process for about 2 minutes taking a few breaks to scrape down the walls. You will have to add a few tbsp of water to help process the ingredients together (it will depend on how soft your dates are, add 1 tbsp at the time). You should reach a crumbly texture that stick and hold well when pressed together.
Separate the mixture with a spoon equally in between the 12 muffin liners. Then, using your hands, press on the nut mixture to create a cup shape making sure the mixture goes up the walls without any holes. Press hard enough!

Make the ice cream filling:

Blend all the ice cream filling together until very smooth. You might need to take a few breaks to scrape the walls with a spatula and blend for a few minutes.

Build the ice cream cups:

Separate the filling mixture evenly between the 12 crusts.
Top with the garnishes of your choice, if desired (chia seeds, shredded coconut, flaky salt, cacao nibs, mini chocolate chips, fruits, etc). If you have extra time, then top the cups with this vegan caramel sauce.
Transfer the whole muffin pan in the freezer for at least 4 hours (or until completely frozen).
Unmold the ice cream cups and transfer in a freezer safe container for longer storage (keep in the freezer for up to 3 months). Eat while still frozen, enjoy!

Video

Notes

If adding toppings, then choose ingredients that can be eaten while being frozen.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition