Vegan 4th of July Berry Ice Cream Cups

Celebrate a vegan 4th of July by cooling off with these dairy-free berry ice cream cups. Visit the farmers’ market over the weekend and stock up on fresh berries in season, choose your favorite non-dairy ice cream, and let your kids help you make this delicious Independence Day dessert.
Celebrate a vegan 4th of July by cooling off with these dairy-free berry ice cream cups. Visit the farmers’ market over the weekend and stock up on fresh berries in season, choose your favorite non-dairy ice cream, and let your kids help you make this delicious Independence Day dessert.

Vegan 4th of July Berry Ice Cream Cups

Makes 12

Ingredients:

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• 1/2 cup corn syrup

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• 1/2 cup crunchy almond butter

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• 2 cups vegan cereal flakes, coarsely crushed

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• 1-1/2 pints dairy-free vanilla ice cream, softened slightly

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• 1-1/2 cups fresh berries

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• 1/3 cup sliced almonds, toasted

Directions:

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1. Spray a 12-cup muffin pan with cooking spray.

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2. In a small saucepan over medium high heat, stir together corn syrup and almond butter until smooth.

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3. Remove from heat and stir in cereal. Divide this mixture among the 12 muffin cups, pressing mixture into the bottom of each.

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4. Scoop ice cream into a large bowl and fold in berries, taking care not to crush all of them.

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5. Evenly divide ice cream among the 12 muffin cups, spreading over the almond butter mixture.

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6. Sprinkle with almonds, pressing them gently into the ice cream.

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7. Freeze for 2 hours or overnight, until firm. Let thaw for 5 minutes to slightly soften before serving.

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8. Run a knife around each ice cream cup to loosen the almond butter crust. Pop ice cream cup out of the muffin pan and serve immediately.

More tasty vegan holiday recipes!