I stitched a video of someone who made this recipe (check out the video below on Instagram), but they were using pretty unhealthy ingredients, so I made my own version that’s clean, vegan and gluten free. It turned out sooo good!! You can use store bought cookie dough for the cookie cups if you want, but I made my homemade gluten free and vegan cookie dough recipe for mine.
The vegan strawberry ice cream I made also turned out so delicious! I made mine the day before, and I suggest you make it ahead too, so it has time to freeze and firm up before you serve it.
I topped mine with homemade strawberry sauce, gluten free graham crackers and white chocolate chips. You can use whatever toppings you want, but this was such a good combo.
My homemade gluten free cookie dough
2 cups almond flour
1/4 cup coconut oil, melted
1/3 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips
Strawberry ice cream:
1 can of coconut cream (cream only with a touch of the liquid for blending)
1 cup frozen strawberries
1/4 cup maple syrup
1 tsp vanilla extract
2 cups fresh strawberries, hulled and sliced
1/4 cup maple syrup (adjust to taste based on the sweetness of the strawberries)
1 tablespoon fresh lemon juice
1 teaspoon cornstarch (optional, for thickening)
Gluten free graham crackers
White chocolate chips
Any other toppings you want!!
Make the ice cream ahead of time so it has time to freeze and firm up. Blend all the ingredients and freeze, stirring every so often.
To make the cookie dough cups you can either make your own dough or get store bought.
If you decide to make my gluten free cookie dough recipe, here’s how to make it: In a mixing bowl, combine the almond flour, melted coconut oil, maple syrup or honey, vanilla extract, baking soda, and salt. Stir until all the ingredients are well combined.
Fold in the dark chocolate chips and mix until evenly distributed throughout the dough.
Once you have your dough, take a muffin pan upside down and mold cookie dough to as many cups as you’re making, bake for about 8-10 min or as directed.
Simply remove and you have your cookie dough cup!
To make the strawberry sauce, combine the sliced strawberries, sugar, and lemon juice in a medium saucepan.
Place the saucepan over medium heat and stir the mixture gently to help the sugar dissolve.
Once the strawberries begin to release their juices, you can use a potato masher or the back of a spoon to lightly mash some of the berries, if desired, to help them break down and release more juice.
Let the mixture come to a gentle boil and then reduce the heat to a simmer. Allow the strawberries to cook down for about 5-10 minutes, stirring occasionally, until they soften and the mixture thickens slightly.
If you prefer a thicker sauce, you can mix the cornstarch with a little water to create a slurry, and then stir it into the strawberry mixture. Let the sauce simmer for an additional minute or two to allow it to thicken further.
Remove the saucepan from the heat and let the strawberry sauce cool to room temperature.
Once the strawberry sauce has cooled, you can store it in a jar or airtight container in the refrigerator until you’re ready to use it.
I topped my ice cream with the strawberry sauce, gluten graham crackers and white chocolate chips, or any other toppings you want!