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Vegan 4th of July Berry Ice Cream Cups

Celebrate a vegan 4th of July by cooling off with these dairy-free berry ice cream cups. Visit the farmers' market over the weekend and stock up on fresh berries in season, choose your favorite non-dairy ice cream, and let your kids help you make this del

Celebrate a vegan 4th of July by cooling off with these dairy-free berry ice cream cups. Visit the farmers' market over the weekend and stock up on fresh berries in season, choose your favorite non-dairy ice cream, and let your kids help you make this delicious Independence Day dessert.
Celebrate a vegan 4th of July by cooling off with these dairy-free berry ice cream cups. Visit the farmers' market over the weekend and stock up on fresh berries in season, choose your favorite non-dairy ice cream, and let your kids help you make this delicious Independence Day dessert.

Vegan 4th of July Berry Ice Cream Cups

Makes 12

Ingredients:

  • 1/2 cup corn syrup

  • 1/2 cup crunchy almond butter

  • 2 cups vegan cereal flakes, coarsely crushed

  • 1-1/2 pints dairy-free vanilla ice cream, softened slightly

  • 1-1/2 cups fresh berries

  • 1/3 cup sliced almonds, toasted


Directions:

  1. Spray a 12-cup muffin pan with cooking spray.

  2. In a small saucepan over medium high heat, stir together corn syrup and almond butter until smooth.

  3. Remove from heat and stir in cereal. Divide this mixture among the 12 muffin cups, pressing mixture into the bottom of each.

  4. Scoop ice cream into a large bowl and fold in berries, taking care not to crush all of them.

  5. Evenly divide ice cream among the 12 muffin cups, spreading over the almond butter mixture.

  6. Sprinkle with almonds, pressing them gently into the ice cream.

  7. Freeze for 2 hours or overnight, until firm. Let thaw for 5 minutes to slightly soften before serving.

  8. Run a knife around each ice cream cup to loosen the almond butter crust. Pop ice cream cup out of the muffin pan and serve immediately.


More tasty vegan holiday recipes!
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