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Vegan S’mores Ice Cream Cupcakes

3 July, 2016 by Giselle Rochford 20 Comments

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.

vegan s'mores ice cream cupcakes via @ExSloth | ExSloth.com

Easy #Vegan S’mores Ice Cream Cupcakes #vegandessert #icecreamsundays

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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.

The popsicles are all gone, thankfully, but I’ve still got half a pint of cherry chocolate ice cream, a plethora of frozen bananas and literal blocks of frozen nice cream hanging out in my freezer.

vegan s'mores ice cream cupcakes via @ExSloth | ExSloth.com

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 via @ExSloth | ExSloth.com

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.

vegan s'mores ice cream cupcakes via @ExSloth | ExSloth.com

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.

vegan s'mores ice cream cupcakes via @ExSloth | ExSloth.com

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.

vegan s'mores ice cream cupcakes via @ExSloth | ExSloth.com

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!

Vegan S'mores Ice Cream Cupcakes
 
Print
Prep time
30 mins
Cook time
6 hours
Total time
6 hours 30 mins
 
These vegan s'mores ice cream cupcakes are sweet, chocolatey and studded with crunchy graham crackers. No need for vegan marshmallows or a campfire.
Author: GiselleR @ ExSloth.com
Recipe type: Dessert
Cuisine: vegan
Serves: 12
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
3.5.3208

Want more ice cream treats? Try this one:

Vegan Chunky Monkey Ice Cream Bars (Klondike bars with banana ice cream, brownie bits, walnuts & chocolate) via @ExSloth | ExSloth.com

Liked this recipe? Pin it for later:

vegan s'mores ice cream cupcakes via @ExSloth | ExSloth.com

WHAT ABOUT YOU?

  • Have you ever used aquafaba before? In what?
  • What’s your favourite s’mores flavoured treat?

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Filed Under: Desserts, Ice Cream Sundays, Recipes

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Comments

  1. Meah says

    3 July, 2016 at 11:48 am

    This dessert is seriously like all the summer treats in one! Girl, I never have any freezer space, haha XD. But, I’d make freezer space for these! I need to try using aquafaba, I’ve been to nervous to try using it before.

    xxMeah
    Meah recently posted…20 Relateable Truths of a Runner Fitness Friday #3

    Reply
  2. Janelle @ Run With No Regrets says

    5 July, 2016 at 10:18 am

    I really wish I could take some of those desserts off your hands…they all sound amazing! These ice cream cupcakes look great! I want to do more baking and this is inspiring! And I’ve pinned this recipe!
    Janelle @ Run With No Regrets recently posted…Philly Marathon Pre-Training Week 4 Recap

    Reply
  3. GiGi Eats says

    5 July, 2016 at 10:22 am

    AND MY EYES just punched me in the face because they WANT TO “eat” THESE!!!!
    GiGi Eats recently posted…Chinese Take Out, Made In

    Reply
  4. Abbey says

    5 July, 2016 at 12:29 pm

    I hVe to try this chickpea meringue thing!! So interesting!
    Abbey recently posted…Weight Loss Multi-Level Marketing Schemes | How to Spot & Avoid

    Reply
  5. Mikki says

    5 July, 2016 at 2:15 pm

    OH MY!!! Liquid from chickpeas?? I had heard something about that but had never seen it used!! Definitely going to be checking this out!!
    Mikki recently posted…Allergy Friendly Fruity Muffins With Enjoy Life Foods

    Reply
  6. glenneth says

    5 July, 2016 at 6:16 pm

    those look amazing! seriously amazing! i want some NOW! thanks for sharing!
    glenneth recently posted…Superman Challenge by Move It Monday

    Reply
  7. Chrissy @ Snacking in Sneakers says

    5 July, 2016 at 6:32 pm

    I LOVE this recipe! I had to give up dairy/soy/eggs last year when I was nursing my son who had food intolerences, and I stumbled upon aquafaba last summer. It is such an amazing hack! I’ve used it for baking, to make vegan mayo, and to make dressings.
    Chrissy @ Snacking in Sneakers recently posted…6 Healthy Frappuccino Recipes to Keep You Cool This Summer

    Reply
  8. Melissa @ Mango About Town says

    5 July, 2016 at 7:03 pm

    HELLO! I have all of these extra graham crackers from camping smores leftover and now I know what to do with them!
    Melissa @ Mango About Town recently posted…Jonathan’s Farm CSA – Week 2

    Reply
  9. Carmy says

    5 July, 2016 at 9:20 pm

    You legit had me at s’mores.

    Reply
  10. Natalie @ A Fit Philosophy says

    5 July, 2016 at 9:58 pm

    Mouth. Watering!!!!!!!!!! I am totally making these with gluten free graham crackers! I love that cupcakes are single-serving! These look wayyyyyy too good for me to have any control if it were in a big bucket 🙂 YUM!

    Reply
  11. Christina Bauer says

    5 July, 2016 at 11:03 pm

    OHMYGOD. These are incredible!!! I’ll take a half dozen, please 🙂
    Christina Bauer recently posted…30 Minute Meals with Cheese

    Reply
  12. Kayla @ Blondes Have More Run says

    6 July, 2016 at 2:17 pm

    Holy moly, these sound delicious! You are a genius!
    Kayla @ Blondes Have More Run recently posted…8 Tips to Stay Fit at the Beach

    Reply
  13. Kim says

    6 July, 2016 at 4:10 pm

    This looks seriously sinful without the guilt! I love it. It looks good enough for guests too.

    Reply
  14. Allyson says

    6 July, 2016 at 5:28 pm

    This looks so good. I haven’t done a lot of baking this summer (it’s so HOT!) but I am tucking this away for when the weather cools off a little bit.

    Reply
  15. Angela @marathonsandmotivation.com says

    6 July, 2016 at 5:57 pm

    These look amazing! I can’t wait to try them, the kids will love them!!! 🙂
    Angela @marathonsandmotivation.com recently posted…Triple Berry Shortcake

    Reply
  16. Nicole says

    6 July, 2016 at 7:40 pm

    can i PLEASE come over and share this with you?!
    Nicole recently posted…Figure Out What You’re Best At with Arriane Alexander

    Reply
  17. kerri mcgrail says

    22 July, 2016 at 12:40 pm

    Woahh baby give me some of that! I am not one to typically love smores to begin with but I don’t think I would be able to stop at just one of these!

    Reply

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