Raspberry Mint Chocolate Cookie Ice Cream Cups

Chocolate Mint Cookie crust

1. To a large bowl add the following dry ingredients blending well.

2. 1 1/3 C almond flour 

3. 1/4 C tapioca starch

4. 8 t cacao powder

5. 1 t baking powder

6. 1/4 t Real salt or sea salt 

7. Add the wet ingredients and mix. Your batter should turn thick and sticky.

8. 1/2 C pure maple syrup

9. 1 t peppermint extract

10. 1/2 t pure vanilla extract

11. Then add 1/2 cup of mini Enjoy Life chocolate chips, mixing again. 

12. Line a 12 cup cupcake pan with parchment liners. Divide your cookie mixture amongst each cup. Press with your fingers to form cookie dough to the bottom and sides of your liner.  

13. Bake at 350 degrees for 15 minutes.

14. Allow to cool a bit then press cookie crust with a spoon to form a hole in the center. This creates room for more ice cream mixture. Set aside.

    

Raspberry Mint Ice Cream

1. To a blender add the following ingredients.

2. 1 – 14oz can coconut cream or full fat coconut milk 

3. 1 C frozen raspberries

4. 3/4 C pure maple syrup 

5. 1/2 C Smucker’s Natural creamy peanut butter

6. 1 t pure peppermint extract

7. 1 t pure vanilla extract

8. 1/4 t Real or sea salt

9. Blend well for about 2 minutes, scraping down your blender side to really incorporate all the ingredients. Blend again.

10. Pour ice cream mixture into a bowl for easier access. Then use a 1/4 cup to scoop your mixture over your cookie cups. Top with fresh raspberries if you have.

11. You will have extra ice cream mixture. I usually pour into a freezer container for later. 

    

12. Put your cupcake pan into the freezer to harden. Takes about an hour or two.

13. Remove from freezer. Allow to thaw on the counter about 5-10 minutes before eating. 

14. Store extras in freezer bags or containers.