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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 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:

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  • 1/2 cup corn syrup
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  • 1/2 cup crunchy almond butter
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  • 2 cups vegan cereal flakes, coarsely crushed
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  • 1-1/2 pints dairy-free vanilla ice cream, softened slightly
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  • 1-1/2 cups fresh berries
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  • 1/3 cup sliced almonds, toasted

Directions:

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  1. Spray a 12-cup muffin pan with cooking spray.
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  3. In a small saucepan over medium high heat, stir together corn syrup and almond butter until smooth.
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  5. Remove from heat and stir in cereal. Divide this mixture among the 12 muffin cups, pressing mixture into the bottom of each.
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  7. Scoop ice cream into a large bowl and fold in berries, taking care not to crush all of them.
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  9. Evenly divide ice cream among the 12 muffin cups, spreading over the almond butter mixture.
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  11. Sprinkle with almonds, pressing them gently into the ice cream.
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  13. Freeze for 2 hours or overnight, until firm. Let thaw for 5 minutes to slightly soften before serving.
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  15. 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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