Vegan S'mores Ice Cream Cupcakes
Author: 
Recipe type: Dessert
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These vegan s'mores ice cream cupcakes are sweet, chocolatey and studded with crunchy graham crackers. No need for vegan marshmallows or a campfire.
Ingredients
For the brownie/cupcake layer:*
  • 1 cup natural peanut butter
  • 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
  • ½ cup maple syrup
  • ¼ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ¼ cup graham cracker pieces
  • ¼ cup dairy-free chocolate chips
For the vegan marshmallow fluff:
  • liquid from 1 can of chickpeas, about ½ cup
  • ¼ cup agave
  • 1 tsp vanilla extract
For the s'mores ice cream:
  • 1 7.4 oz can of sweetened condensed coconut milk (~ ¾ cups)
  • 1 - 2 14 oz can of full fat coconut milk or coconut cream, refrigerated overnight (you need 1 cup coconut cream)
  • ½ cup vegan marshmallow fluff
  • Optional: 1 tsp bourbon
  • ¼ cup chocolate chips
  • ¼ cup graham cracker pieces
Instructions
For the vegan marshmallow fluff:**
  1. Combine all ingredients in a large bowl and whisk for 10 - 15 minutes using an electric hand or stand mixer
  2. The fluff takes a while to come together but you'll know it's ready when it thickens and becomes glossy
For the vegan s'mores ice cream:
  1. Add the condensed coconut milk to a medium sized bowl and set aside
  2. Scoop 1 cup coconut cream from the cans of coconut milk or cream and put it in another medium sized bowl. Discard the water or reserve for something else
  3. Using a hand or stand mixer, whip the cream until smooth and creamy
  4. Add the marshmallow fluff and bourbon and whip until fully incorporated
  5. Whisk ½ the coconut cream mixture into the condensed coconut milk until just incorporated then gently fold in the rest followed by the chocolate chips and graham cracher pieces
  6. Pour the mixture to a loaf pan lined with parchment paper and transfer to the freezer overnight or until solid***
For the brownie/cupcake layer:
  1. Preheat oven to 350F, line a muffin tin with silicone liners**** and set aside
  2. Preheat oven to 350 degrees.
  3. In a small bowl, combine ground flax and water and set aside for 5 minutes
  4. In a medium bowl, whisk together first 5 ingredients, on at a time, in the order listed.
  5. Fold in peanut butter and graham cracker pieces
  6. Spoon 1 - 1½ tbsp batter into each silicone liner and smooth the tops with a spoon or your fingertips
  7. Bake for 15 - 20 minutes or until a toothpick inserted into the centre comes out clean
  8. Set aside on a wire rack and allow to cool completely
To assemble the ice cream sandwiches:
  1. Remove the s'mores ice cream from the freezer and allow to thaw for about 10 - 15 minutes
  2. Spread ice cream on top of each brownie/cupcake and transfer the muffin tin to the freezer for 2 - 3 hours
  3. Once the cupcakes have set, remove from the freezer and top with melted chocolate chips, graham cracker pieces and marshmallow fluff
Notes
*I used my two-bite brownies for the brownie/cupcake layer but any brownie or cupcake recipe should work
**The marshmallow fluff will separate if left to stand for too long so use immediately after making. You can store any leftovers in an airtight container in the fridge and rewhip whenever you need more.
***I made my s'mores ice cream the night before making the cupcakes but you're pressed for time you can prep the ice cream base while the cupcakes are in the oven and store in the fridge while you wait for the cupcakes to cool. Then top each cupcake with the liquid ice cream base and freeze until solid. Just note that it will take a bit longer to set.
****I highly recommend using silicone liners as the ice cream can stick to the paper ones while freezing
Recipe by Diary of an ExSloth at http://www.exsloth.com/vegan-smores-ice-cream-cupcakes/