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89% would make again

Dairy-Free Chocolate Almond Ice Cream Cups

Skip the dairy and cool off this summer with these adorable dairy-free ice cream cups. Perfect for kids and adults alike, make them for your next birthday party or as a sweet treat to end a BBQ!

Tasty Team
Total Time

2 hr 10 min

2 hr 10 min

Prep Time

5 minutes

5 min

Cook Time

1 hr 20 min

1 hr 20 min

Total Time

2 hr 10 min

2 hr 10 min

Prep Time

5 minutes

5 min

Cook Time

1 hr 20 min

1 hr 20 min

Ingredients

for 12 servings

  • 14 oz full fat coconut milk (415 mL), room temperature
  • ⅓ cup sugar (65 g)
  • 3 tablespoons organic cacao powder
  • 2 tablespoons almond butter
  • 14 oz coconut cream (415 mL), chilled
  • 1 tablespoon refined coconut oil, melted
  • sliced almond, for garnish

Nutrition Info

  • Calories 260
  • Fat 25g
  • Carbs 9g
  • Fiber 0g
  • Sugar 36g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Line a 12-cup muffin tin with paper liners.
  2. In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20–25 minutes, until thickened and reduced by nearly half. Whisk in the cacao powder and almond butter then remove the pot from the heat and let cool completely, about 20 minutes.
  3. Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
  4. Add the cacao mixture to the whipped coconut cream mixture and beat on medium speed for 1 minute, until well combined and fluffy.
  5. Distribute the mixture evenly between the prepared muffin cups and top with sliced almonds.
  6. Freeze the cups for 30–60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15–20 minutes to soften before serving.
  7. Enjoy!

Ingredients

for 12 servings

  • 14 oz full fat coconut milk (415 mL), room temperature
  • ⅓ cup sugar (65 g)
  • 3 tablespoons organic cacao powder
  • 2 tablespoons almond butter
  • 14 oz coconut cream (415 mL), chilled
  • 1 tablespoon refined coconut oil, melted
  • sliced almond, for garnish

Nutrition Info

  • Calories 260
  • Fat 25g
  • Carbs 9g
  • Fiber 0g
  • Sugar 36g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Line a 12-cup muffin tin with paper liners.
  2. In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20–25 minutes, until thickened and reduced by nearly half. Whisk in the cacao powder and almond butter then remove the pot from the heat and let cool completely, about 20 minutes.
  3. Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
  4. Add the cacao mixture to the whipped coconut cream mixture and beat on medium speed for 1 minute, until well combined and fluffy.
  5. Distribute the mixture evenly between the prepared muffin cups and top with sliced almonds.
  6. Freeze the cups for 30–60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15–20 minutes to soften before serving.
  7. Enjoy!

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