Dairy-Free Vanilla Raspberry Swirl Ice Cream Cups

Dairy-Free Vanilla Raspberry Swirl Ice Cream Cups

4.3(34)

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!

Cook Time
1 hr 20 min
Total Time
2 hr 15 min
Yield
12 servings

How to Make It

1. Step
Line a 12-cup muffin tin with paper liners.
2. Step
In a small pot over medium heat, whisk together the coconut milk, sugar, vanilla bean pod, and seeds. Cook for 20–25 minutes, until thickened and reduced by nearly half. Remove the pot from the heat and let cool completely, about 20 minutes. Remove the vanilla bean pod and discard.
3. Step
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. Step
Add the condensed coconut milk mixture to the whipped coconut cream mixture and beat on medium speed for 1 minute, until well combined and fluffy.
5. Step
Distribute the mixture evenly between the prepared muffin cups. Add 1 teaspoon of raspberry jam to each cup and use a toothpick to swirl the jam through the ice cream. Top with fresh raspberries, if desired.
6. Step
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. Step
Enjoy!

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