Chocolate Chip Cookie Dough Ice Cream Cupcakes

³ Description

can be: dairy-free, nut-free, and definitely guilt-free! chocolate chip cookie dough crust bottom, ice cream top.

² Ingredients

•  1.5 tablespoon Coconut Oil
•  1 tsp Vanilla Extract
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1/4 tsp Baking Soda
•  1/2 cup Oat Bran
•  1/4 serving (serving = 1/2 cup) Great Value Unsweetened Apple Sauce
•  1/4 tsp Sea Salt
•  1 16 oz can, drained, yields Garbanzo Beans
•  1/2 cup, mini chips Chocolate Chips
•  12 serving (serving = 1 tbsp) Coconut Secret Raw Coconut Crystals
•  5 serving (serving = 1/2 cup) So Delicious No Sugar Added Ice Cream - Vanilla Bean

q Directions

set the ice cream and the chocolate chips aside
throw everything else into your food processor and BLEND until smooth and uniform. no lumps. blenders don’t work well for this cause the batter is super thick, fyi
fold in your chocolate chips to the batter in a separate mixing bowl
coat your MINI muffin pan with no stick cooking spray and portion out 35 cookie cups (about 1.5 tbsp of batter each)
bake 10-12 minutes on 350 degrees or until golden brown, then let them cool completely. you can eat a few while they are hot though
once completely cooled, take out your ice cream and let it soften for about 20 minutes at room temperature
line the paper cups with cookies and spoon about 2 tbsp of ice cream on top, pressing it down into the cookie. top it off by making a smooth flat surface using the bottom of your spoon
freeze for about an hour (that’s the longest i could wait but shoot for 2)
rip the paper cups off those suckers and top them however you like! i used extra creamy whipped cream and more mini chocolate chips.

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