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Recipe Ingredients

  • 15 (about 8 oz.) plant-based chocolate chunk cookies
  • 2 pints dark chocolate peanut butter plant-based ice cream, slightly softened
  • finely crushed cookies, chopped nuts, or sprinkles for garnish

Recipe Directions

  1. Line a muffin tin with 6 cupcake liners. Place cookies in a resealable plastic bag and coarsely crush. Place half of the crushed cookies evenly into cupcake liners.
  2. In a medium bowl, combine ice cream with remaining crushed cookies. Place a scoop of ice cream over crushed cookies.
  3. Garnish with your favorite toppings. Cover and freeze until ready to serve.
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Go ahead and have fun with these! Try different flavors of plant-based ice cream like cherry cashew or dark chocolate almond sea salt. And of course, you can even make these with regular cookies and your favorite brand of ice cream.

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