Raw Vegan Coated Ice Cream “Cupcake” Balls20
Piggies! As this is Memorial Day, I thought I would share one of my favourite quick easy desserts that I am serving up today. This nifty little idea looks impressive, and turns the simple into the sublime in minutes. After all, who doesn't enjoy a delicious ice cream sundae? This is a creative way to serve them. I freeze mine in cupcake liners sitting in cold muffin tins, as I've found this yields the best results. But you could also roll the ice cream, freeze it, and serve it straight onto a plate with some couli, or arrange them in cocktail glasses with some chocolate sauce. YUM! I just like the idea of little ice cream cakes!
The beauty of this recipe is that there is NO FIXED RECIPE! You can choose any ice cream you like, and roll the balls in any topping you wish. It is all up to your imagination, and the sky's the limit. Today, I made my own raw vegan vanilla ice cream, vegan hazelnut ice cream, and vegan coconut ice cream. I then rolled the balls in unsweetened shredded coconut, raw cacao nibs, and some cinnamon Skinny Crisps I got in my Healthy Surprise Box.
I LOVE Skinny Crisps. They are one of my favourite snacks that I discovered through Gluten Free Surprise. If you haven't entered this month's giveaway to win 6 months of Gluten Free Healthy Surprise boxes, don't miss out. Just a few more days! I have also used the Bobo's Oat Bars out of the Healthy Surprise Box to coat these ice cream balls. YUMMO! You could also try: finely chopped mixed dried fruit, chopped mixed nuts, chia seeds, melted chocolate, or anything else that takes your fancy!
Just make sure your ice cream is rock solid for the best results. This will help you shape perfect round or oval balls, depending on the shape of your ice cream scoop. I found freezing the balls in cupcake liners in a cold muffin tin worked best for me. They also look gorgeous served directly out of the muffin tin too. Although, I am also partial to my giant white flat platter for serving. That always looks gorgeous. As I said, cocktail glasses work a treat too! Mini espresso cups look wonderful as well... especially if you served coffee ice cream rolled in chocolate covered espresso beans... Ooooh! There's an idea!
These little vegan "cupcake" balls are fantastic for children's parties too. I am heading back to Australia in two weeks for my niece's third birthday. She is having a fairy tea party, and you can bet these little cupcake ice cream balls are on the fairy menu! I can't wait to make these with her. I can hear her now, "Aunty Tessy, let's roll them in fairy sprinkles to match the fairy bread!" HA! AH-DOORABLE!
I am officially counting the days until those children are in my arms! Happy Memorial Day, everyone.
Raw Vegan Coated Ice Cream “Cupcake” Balls
- 8 scoops of ice cream - for this photo I used: raw vanilla, vegan coconut, & chocolate hazelnut
- 1/2 cup each of toppings to roll ice cream in
- *I have used shredded unsweetened coconut, cacao nibs, chopped raw nuts, finely chopped dried fruit,
- **Try some chopped cinnamon or chocolate Skinny Crisps! YUMMO!
- Make sure your ice cream is frozen rock solid.
- Place a muffin tray in the freezer for a few minutes and get it really cold.
- Line the muffin tin with paper cupcake liners.
- Scoop out your ice cream into nice round or oval shapes and place in each patty pan.
- Place the muffin tray in the freezer to get the balls nice and solid again.
- Take them out and allow to melt juuuuust slightly so that they coat.
- Take each scoop of ice cream, roll in desired topping, and place into a new patty pan (the ice cream may melt in the first one)
- Place back in the freezer until ready to serve.
- Serve in the patty liners on a platter or directly from the muffin tin which looks gorgeous too.
Piggy Cooking Tips
freeze that leftover coconut cream for treats later
When you cook with canned coconut milk or coconut cream you often have some left over depending on the needs of the recipe. You can freeze the leftovers for up to a month for use later.