Peanut Butter Non Dairy Ice Cream Cups are a delicious dessert that is perfect for serving in warm months. It’s made using a mixture of non-dairy whipped topping and non-dairy ice cream. I drizzled some non-dairy chocolate and creamy peanut butter over the cups before serving them.
Peanut Butter Nondairy Ice Cream Cups
Ingredients for crust:
6 Ounces of pretzel twists, crushed, use gluten free if possible
1/2 Cup (1 stick) vegan butter, melted
Nondairy Ice cream ingredients:
1 Pint of nondairy vanilla ice cream
3/4 Cup of creamy peanut butter
7 Ounces of vegan whipped topping
Topping to Garnish:
1/3 Cup of nondairy chocolate chips, melted
1 Tablespoon of coconut oil
1/4 Cup of creamy peanut butter, melted
-To make the crust, place the pretzels in a food processor and process until mostly fine. Add the melted vegan butter and pulse to combine.
-Use round silicone trays then add 2 to 3 tablespoons of pretzel crust mixture in each section and press to secure with the bottom of a glass or the flat side of a measuring cup.
-Place silicone trays in the freezer for 10-15 minutes to firm up.
-In a large bowl, mix the frozen nondairy ice cream and peanut butter with a hand mixer until smooth. Fold in the whipped topping until combined. Add the ice cream mixture over each section and put in the freezer overnight. (Place a sheet of foil or wax paper over the top of the tray).
-Melt nondairy chocolate in a double boiler with 1 tablespoon of coconut oil until smooth. In a separate saucepan melt peanut butter until creamy. Remove ice cream cups from the freezer and from silicone tray. Drizzle with melted chocolate and peanut butter. Enjoy!