These double chocolate cookie ice cream cups with coconut caramel sauce consist of double chocolate cookies baked in muffin tins to make the perfect little cups for a scoop of ice cream to go into! Drizzle with some coconut sugar caramel and top with berries for the perfect summer dessert.
Well hello there, and happy Monday!
With the finale of The Bachelorette tonight, I have decided to share a fun dessert recipe to kick off the week! To tell you the truth, I don’t know why I continue to put myself through season after season of The Bachelor and The Bachelorette.
I don’t particularly enjoy it, but at the same time, it’s entertainment. And entertainment is something that my life has been a bit devoid of during the past year and a half. I do look forward to kicking back at the end of Monday with a fun treat to watch the drama unfold. Most nights, it’s a big bowl of banana soft serve with Greek yogurt and granola, but tonight, it just might have to be these double chocolate cookie ice cream cups!
I made these for the first time in June, and they are certainly one of my favourite desserts of the summer. I mean, edible cookie bowls, people! Is there anything more fun?
These are so simple to make. The chocolate cookie cups are just homemade cookie dough pressed into muffin cups. As they bake, they puff up. The key is to gently press them back down into cup form as soon as they come out of the oven. I cannot stress the importance of doing this enough!
You’ll let them cool in the muffin tins, then very carefully remove them from the pan. As you can see, I used paper liners for some of them, and just greased muffin tins for the others. Both worked, but the paper cups will definitely make it easier for you when you lift them out of the muffin pan. If you don’t use paper cups, be very careful as you are removing the cookie cups, as you don’t want them to break on you!
ingredients you’ll need
For the double chocolate cookie dough, you’ll need butter, sunflower seed butter, cane sugar, brown sugar, maple syrup, egg, vanilla, light spelt flour (may sub all purpose), cocoa, baking soda, baking powder, salt, and chocolate chips.
For the caramel sauce, you’ll need full fat coconut milk (refrigerated for at least 18 hours), coconut sugar, sea salt, vanilla, and nut or seed butter (such as almond, peanut, cashew, sunflower seed, or tahini).
And of course, your favourite ice cream! I used Organic Meadow vanilla, but I also love Coconut Bliss vanilla. If you want to go slightly “healthier,” you could use banana soft serve or Greek yogurt instead of ice cream.
the method
Preheat the oven to 350 F and line a standard 12-cup muffin tin with 10 paper liners, or grease 10 of the wells with butter.
Make the double chocolate cookie dough: In a large bowl, cream together the butter, sunflower seed butter, sugars, and maple syrup with a hand mixer. Beat in the egg and vanilla.
In a medium bowl, stir together the flour, cocoa, baking soda and powder, and salt. Add the dry ingredients to the wet and beat until a dough forms. Stir in the chocolate chips. The dough should be soft but workable; it should not be super sticky. If it is, add a tablespoon or two more flour. If it seems dry, add a tablespoon or two of milk.
Roll the dough into 10 equal balls. Place each ball into the prepared muffin tins. Press the dough down and up the sides of the well to form a tart shell.
Bake for 12 minutes. As the cups bake, they puff up. This is normal. As soon as they are cool enough to touch upon removing from the oven, lightly press down the centres of each cup so that they sink down again and returns to its original shape.
Allow the cookie cups to cool in the pan before carefully removing and transferring to a wire rack. If you didn’t use paper cups, be very careful when removing to ensure that they don’t break. (I carefully ran a butter knife around them and used it to guide the cookie cups out.)
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Make the coconut caramel: Open up the can of coconut milk and scoop out the firm cream that has separated from the water. You should have ¾ cup of coconut cream. Discard the water. Place the coconut cream in a small saucepan. Add the coconut sugar and melt over medium heat. Heat, whisking often, until small bubbles form around the edges of the caramel, just before it starts to boil. Be careful to ensure that it doesn’t burn. Remove from the heat and whisk in the vanilla, salt, and nut or seed butter.
Serve: When ready to serve, fill your cookie cups with a big scoop of ice cream and drizzle with caramel sauce. Garnish with berries. There will be extra caramel sauce; store it in the refrigerator in an airtight container for up to two weeks. It thickens up a lot in the fridge, so you’ll want to warm it back up before enjoying it again. It’s also amazing as a dip for apple slices and a glaze for cakes and cookies.
how to “veganize” this recipe
In the cookies, use coconut oil or vegan butter in place of the butter, flax egg (1 tablespoon ground flax mixed with 2 ½ tablespoons water) in place of the egg, and add a couple tablespoons of non-dairy milk if the dough seems too dry. Use vegan ice cream.
more summer dessert recipes
- Vegan Chocolate Raspberry Ice Cream Sandwiches (No-Bake) + Video
- Cookies and Cream + Raspberry Popsicles (Vegan)
- Vegan Chocolate Vanilla Ice Cream Pie with Peanut Butter Fudge Sauce
What makes this dessert so fun is that once you’ve finished your ice cream and caramel sauce, you get to eat the bowl, because it’s a double chocolate cookie! It’s almost too good to be true.
Finally, I do hope that you love these double chocolate cookie ice cream cups with coconut caramel! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made!
Enjoy!
Double Chocolate Cookie Ice Cream Cups with Coconut Caramel Sauce
- Total Time: 32 minutes
- Yield: 10 servings 1x
Description
These double chocolate cookie ice cream cups with coconut caramel sauce consist of double chocolate cookies baked in muffin tins to make the perfect little cups for a scoop of ice cream to go into! Drizzle with some coconut sugar caramel and top with berries for the perfect summer dessert.
Ingredients
Double Chocolate Cookie Cups
- ¼ cup salted butter, softened (organic if possible)
- ¼ cup sunflower seed butter (or peanut, almond, cashew butter, or tahini)
- ¼ cup cane sugar
- ¼ cup packed brown sugar
- 2 tablespoons maple syrup
- 1 large room temperature egg (organic if possible)
- 1 teaspoon vanilla extract
- 1 ¼ cups light spelt flour (may sub all purpose)
- ¼ cup cocoa
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup semisweet chocolate chips
- 1–2 tablespoons milk, if needed
Caramel Sauce
- 1 400 mL can of full fat coconut milk, refrigerated for at least 18 hours so that the cream separates from the water
- 6 tablespoons coconut sugar
- 1 ½ teaspoons vanilla extract
- Pinch of sea salt
- 3 tablespoons nut or seed butter (I used sunflower)
For Serving
- Your favourite organic ice cream
- Berries
- Naturally coloured sprinkles
Instructions
- Preheat the oven to 350 F and line a standard 12-cup muffin tin with 10 paper liners, or grease 10 of the wells with butter.
- Make the double chocolate cookie dough: In a large bowl, cream together the butter, sunflower seed butter, sugars, and maple syrup with a hand mixer. Beat in the egg and vanilla.
- In a medium bowl, stir together the flour, cocoa, baking soda and powder, and salt. Add the dry ingredients to the wet and beat until a dough forms. Stir in the chocolate chips. The dough should be soft but workable; it should not be super sticky. If it is, add a tablespoon or two more flour. If it seems dry, add a tablespoon or two of milk.
- Roll the dough into 10 equal balls. Place each ball into the prepared muffin tins. Press the dough down and up the sides of the well to form a tart shell.
- Bake for 12 minutes. As the cookie cups bake, they puff up. This is normal. As soon as they are cool enough to touch upon removing from the oven, lightly press down the centres of each cup so that they sink down again and returns to its original shape.
- Allow the cookie cups to cool in the pan before carefully removing and transferring to a wire rack. If you didn’t use paper cups, be very careful when removing to ensure that they don’t break. (I carefully ran a butter knife around them and used it to guide the cookie cups out.)
- Make the coconut caramel: Open up the can of coconut milk and scoop out the firm cream that has separated from the water. You should have ¾ cup of coconut cream. Discard the water. Place the coconut cream in a small saucepan. Add the coconut sugar and melt over medium heat. Heat, whisking often, until small bubbles form around the edges of the caramel, just before it starts to boil. Be careful to ensure that it doesn’t burn. Remove from the heat and whisk in the vanilla, salt, and nut or seed butter.
- Serve: When ready to serve, fill your cookie cups with a big scoop of ice cream and drizzle with caramel sauce. Garnish with berries. There will be extra caramel sauce; store it in the refrigerator in an airtight container for up to two weeks. It thickens up a lot in the fridge, so you’ll want to warm it back up before enjoying it again. It’s also amazing as a dip for apple slices and a glaze for cakes and cookies.
Notes
Cookie cups can be stored in an airtight container at room temperature for a few days, but they are tastiest and most fudgy when fresh.
Be sure to use the spoon and level method when measuring your flour.
The coconut milk brand that I have had the most success with in terms of the cream and water separating properly is Whole Foods 365 brand.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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