After taking an unscheduled break from all things ice cream last weekend, we’re back with another #IceCreamSundays special. And although I’m pretty sure I say this every week, this recipe is probably my favourite so far. Why? Five words: Vegan S’mores Ice Cream Cupcakes.
Before we get into the epicness that are these vegan s’more ice cream cupcakes, can we take a second to chat about the downsides of this little ice cream Sundays project of mine?
I know what you’re thinking. There can’t possibly be any cons to doing this series. And ordinarily, I’d agree with you. If I wasn’t currently running out of freezer space.
Oh, and if you were wondering, the fridge itself isn’t safe either because I have like 10 cans of coconut milk chilling in there at any given point in time.
Send. Help. I’ll be the one sobbing into a full freezer while trying to cram these vegan s’mores ice cream cupcakes in there.
Annnndddd, now that I’ve gotten that off my chest, let’s get into the recipe.
Vegan S’mores Ice Cream Cupcakes
With BBQ season in full swing and my IG feed blowing up with s’mores
like because of the 4th of July, I figured it was high time I tried my hand at some vegan s’mores action. And naturally, I decided to go with vegan s’mores ice cream cupcakes.
There are 3 parts to this recipe:
First, the brownie/cupcake layer: I used my two-bite brownies but you should be able to use any brownie or chocolate cake recipe here. A no-bake one would probably work really well.
Next, the marshmallow fluff: I got the idea for this from Alexa over at Fooduzzi. She shared a vegan s’mores recipe last week and replaced marshmallows with vegan marshmallow fluff made from aquafaba a.k.a the liquid in a can of chickpeas. Sounds strange, I know. But although it takes some elbow grease, that ish really works.
And finally, the vegan s’mores ice cream: I used my basic no-churn vegan ice cream recipe here but I added in marshmallow fluff, graham crackers and chocolate chips instead of cocoa powder and cherries.
Now, you just have to assemble the ice cream cupcakes, freeze to set and top with melted chocolate, extra marshmallow fluff and graham cracker pieces.
These melt fairly quickly, so you have to eat them fast. But that’s a small price to pay for vegan s’mores ice cream cupcakes that are decadently sweet, perfectly chocolatey and studded with crunchy graham crackers. Bonus points cuz they don’t require store-bought vegan marshmallows or a campfire.
Something tells me I’ll be clearing up that freezer space rullll soon.
If you make these vegan s’mores ice cream cupcakes, I’d love to hear what you think after trying it. Leave a comment and rate the recipe or take a pic and tag me @ExSloth on Instagram!
- 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
- liquid from 1 can of chickpeas, about ½ cup
- ¼ cup agave
- 1 tsp vanilla extract
- 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
- Combine all ingredients in a large bowl and whisk for 10 - 15 minutes using an electric hand or stand mixer
- The fluff takes a while to come together but you'll know it's ready when it thickens and becomes glossy
- Add the condensed coconut milk to a medium sized bowl and set aside
- 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
- Using a hand or stand mixer, whip the cream until smooth and creamy
- Add the marshmallow fluff and bourbon and whip until fully incorporated
- 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
- Pour the mixture to a loaf pan lined with parchment paper and transfer to the freezer overnight or until solid***
- Preheat oven to 350F, line a muffin tin with silicone liners**** and set aside
- Preheat oven to 350 degrees.
- In a small bowl, combine ground flax and water and set aside for 5 minutes
- In a medium bowl, whisk together first 5 ingredients, on at a time, in the order listed.
- Fold in peanut butter and graham cracker pieces
- Spoon 1 - 1½ tbsp batter into each silicone liner and smooth the tops with a spoon or your fingertips
- Bake for 15 - 20 minutes or until a toothpick inserted into the centre comes out clean
- Set aside on a wire rack and allow to cool completely
- Remove the s'mores ice cream from the freezer and allow to thaw for about 10 - 15 minutes
- Spread ice cream on top of each brownie/cupcake and transfer the muffin tin to the freezer for 2 - 3 hours
- Once the cupcakes have set, remove from the freezer and top with melted chocolate chips, graham cracker pieces and marshmallow fluff
**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
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WHAT ABOUT YOU?
- Have you ever used aquafaba before? In what?
- What’s your favourite s’mores flavoured treat?
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