Memorial Day BBQ and Picnic ideas, it is about time for something a little bit sweeter. Enter the most fantastic dessert I think I have ever made...and it was sooo easy!
Raspberry Ice Cream Cupcakes
~12 chocolate sandwich cookies (enough for 2 cups cookie crumbs)
2 tbsp Earth Balance
1/2 cup Raspberry Jam + a little for topping
2 pints Coconut Milk Ice Cream (I used one vanilla, one chocolate), softened (or other non-dairy ice cream)
18 fresh raspberries
In food processor, chop chocolate sandwich cookies (I used Newman's Own) into a fine crumb. Add 2 tbsp melted butter and mix until cookies resemble fine sand. Spoon 1 tablespoon into the bottom of each cupcake paper (about 18).
Preheat oven to 350* and bake cookie "crust" for 10 minutes. Cool completely.
In medium bowl, mix each flavor softened ice cream with 1/4 cup raspberry jam using a hand mixer. You can combine until all mixed, or just swirled. I used a chocolate and a vanilla ice cream for two different options, but you could do all one flavor if you prefer.
Once cookie crust is cooled, spoon ice cream mixture evenly amongst all cupcake papers, approximately 2-3 tablespoons. Freeze for 1 hour or overnight.
Before serving, top with a teaspoon of raspberry jam and a fresh raspberry.