Fancy an icecream? These cookie cups are just the right size to deliver a scoop of your favourite flavour.
thecaker.co.nz Styling and photos: James Lowe Share this recipe at
Ilove these cookie cups filled with dairy-free coconut icecream, but use whichever sort you prefer. They can be gluten free and vegan, depending on which icecream you use. Sprinkle them with any crunchy ingredients you like – toasted nuts, cocoa nibs or freezedried fruit would all be delicious.
Makes around 10 cookie cups
For the cookie cups:
1 cup almond butter
3 tbsp maple syrup
1 large ripe banana ½ cup ground almonds ½ cup flaked almonds 1 tsp vanilla extract For the filling and topping: 2 cups of your choice of icecream Handful of toasted coconut flakes
Preheat the oven to 170C on fan bake. Grease the holes of a cupcake tray very well. Place all the cookie ingredients into a food processor and blitz until smooth – this should take about three minutes. If the dough seems too sticky, you can add a little more ground almonds.
With the help of a tablespoon, place a walnut-sized amount of dough into each hole. Wrap the base of a shot glass with some plastic wrap. Use the shot glass to mould the dough into the holes, making sure your base and sides are a similar thickness – this will take a little time to do properly.
Bake for around 10 minutes, until lightly golden.
Allow the cookie cups to sit for 10 minutes before transferring to a cooling rack.
Once the cups are completely cool, use a tablespoon or an icecream scoop to place icecream into each cup. Sprinkle each with some toasted coconut flakes.
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