Sunday, October 7, 2012

Ice cream cupcakes (vegan)

Bagger Bailey helps unpack groceries.
There's nothing like having a little help in the kitchen, especially when it's your birthday. But Ritalin Boy (husband) seldom cooks and definitely doesn't do vegan birthday treats.  His idea of a birthday cake is a Dairy Queen ice cream cake (definitely not vegan).

My birthday dream: a plate of vegan ice cream cupcakes
In my fantasy world, Ritalin Boy would surprise me with a plate of ice cream cupcakes for portion control that were vegan and low glycemic. Well, that's not going to happen. It was time to get in the kitchen and make my own birthday treat.

Layered ice cream cupcakes with chocolate sauce

Layered Ice Cream Cupcakes (vegan and low glycemic)
(suitable for ACD-maintenance)

Chocolate Ice Cream Layer
  1. 1 diced frozen pear
  2. 1 cup sweet potato puree
  3. 1 1/2 cup regular coconut milk (not full fat)
  4. 2-3 T. coconut sugar
  5. 1 tsp. vanilla extract
  6. 2 T. raw cacao powder
  7. 30 drops of vanilla stevia liquid (or to taste)
Put all ingredients in a food processor and blend until smooth. Move ice cream mixture to ice cream maker and follow instructions to freeze. Place the ice cream in a storage container and continue firming in the freezer.

Brownie layer
  1. 1 cup almonds
  2. pinch of sea salt
  3. 3 T. coconut nectar
  4. 2 T. coconut sugar
  5. 1 tsp. vanilla extract
  6. 25-30 drops vanilla stevia
  7. 2 T. raw cacao powder
Put all ingredients in food processor and blend until brownie dough is formed. Divide dough among three large muffin pan sections (use regular-sized silicon muffin pan if possible for easy removal). Press dough into thin layer in bottom of each muffin section. Save any extra dough for snacking.
Place the muffin pan in the freezer to firm up brownie layer. Once the brownie layer is firm, spoon
 1 1/2 T. of the vegan ice cream into each muffin section. Return muffin pan to freezer.

  1. 1 T. almond butter or sunbutter
  2. 1 T. raw cacao powder
  3. 1-2 T. almond milk
  4. 1 T. coconut nectar
Blend all ingredients in a small bowl. Place a tablespoon of fudge in each muffin section and return to freezer.

Cake Crumbs
  1. 2 T. coconut sugar
  2. 1/4 cup almonds or sunflower seeds
  3. 1 T. raw cacao powder
In a coffee grinder, grind the nuts or seeds with the coconut sugar and cacao. Remove the muffin pan from the freezer and divide the crumbs evenly among the three ice cream cupcakes. Spoon additional vegan ice cream on top of the crumbs to complete the ice cream cupcakes. Return to freezer to set.

Chocolate Sauce
  1. 2 T. coconut nectar
  2. 2 T. raw cacao powder
  3. 1 T. almond milk
Mix all ingredients in a small container. Reserve until ready to serve cupcakes.

To assemble, remove frozen ice cream cupcakes from muffin pan. Allow to soften slightly for 15-20 minutes. Top with chocolate sauce and enjoy.

Note: It doesn't have to be your birthday to enjoy these. You can eat one and save the rest in the freezer.
Doggie bunkbeds

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1 comment:

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