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Icecream cookie cups
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

A crunchy cookie crust topped with homemade ice cream. Healthy and really delicious!

Course: Dessert
Servings: 12 cups
Author: Gaspar Carreira
Ingredients
Crust
  • 2 cups instant oats 200g
  • 1 cup muscovado or coconut sugar 240g
  • 3/4 cup unsalted natural peanut butter 170g
  • 1/4 cup water 70ml
  • 2 eggs replacement* or 1 normal egg
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla extract
Ice Cream
  • 4 sliced and frozen ripe bananas
  • 1/2 cup natural yogurt of your choice 110ml
  • 2 tsp vanilla extract
  • 1/4 cup maple syrup 70ml
Instructions
Crust
  1. Preheat the oven to 160°C

  2. Process the oats until you get a fine flour, add the rest of the ingredients and process until everything is well integrated. (if you already have oatmeal flour you can mix the ingredients in a bowl until they are well integrated)

  3. Divide the mixture into 12 non-stick muffins mods with butter/parchment paper. Form small cups with the dough and bake them for 8-10 minutes or until golden brown.

  4. Let cool

Ice Cream
  1. Process the banana until it has a creamy consistency, add the rest of the ingredients and process a few seconds until it is well integrated.

  2. Put the mixture in the freezer.

  3. Remove the ice cream from the freezer 15 minutes before use it. Put a scoop of ice cream on each cup and decorate with melted chocolate and berries.

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.