Monday, June 4, 2012

Gluten-free Cappuccino Ice Cream Cupcakes

I'm almost embarrassed at how many chocolate dessert recipes I have on this blog. But there are so many unbelievable allergy friendly ones out there, it's hard to resist. 
These are by the author of one of my favorite cookbooks, "Cooking for Isaiah" and appeared on Oprah's website (see link at the end). I think they would be delightful for a birthday or get together. Anyone have a favorite dairy free coffee ice cream to share?
photo by Stephen Gross

Makes 6 cupcakes 


  • One 12-count box gluten-free sugar ice cream cones, such as Let’s Do...Gluten-Free, finely ground into crumbs
  • 4 Tbsp. unsalted butter or dairy-free buttery sticks, melted
  • 3 ounces dairy-free semisweet chocolate, plus more for shavings (I'd use Theo's chocolate)
  • 3 cups coffee ice cream or sorbet, softened
  • 1/2 cup dairy-free chocolate-covered espresso beans, finely chopped, such as Kopali
  • Whipped cream or dairy-free alternative


Place the cone crumbs in a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides. 

In a small, microwaveable bowl, melt the chocolate at medium power in intervals, stirring occasionally. Top the crumb mixture with the melted chocolate to cover. Freeze for 10 minutes. 

Spoon about 2 tablespoons of the ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add the remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour. 

Run a knife around the edges of the muffin cups to remove from the pan. Top with whipped cream and chocolate shavings. 

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