gluten free vegan cherry limeade ice cream cupcakes
RECIPE TYPE: frozen treats
pretzel crust
  • 1 cup crushed gluten free pretzel crumbs
  • 3 tablespoons non-hydrogenated shortening, melted {such as Nutiva}
  • 3 tablespoons cane sugar
cherry limeade ice cream
  1. Preheat oven to 350 degrees. Line cupcake pan with paper cupcake liners.
  2. In mixing bowl, stir together crushed pretzels, melted shortening and sugar. Place heaping tablespoon of pretzel mixture into each cupcake liner and press to cover bottom.
  3. Bake pretzel crust for 10-12 minutes. Remove from oven and place on cooling rack to cool completely, leaving in pan.
  4. Remove ice cream from freezer and let soften on counter, 10-15 minutes.
  5. In mixing bowl, add softened ice cream, chopped cherries, lime juice and lime zest. Stir to combine.
  6. Gently fold in 1/2 cup Cocowhip into ice cream mixture.
  7. Immediately scoop ice cream into cupcake pan, over pretzel crusts. Smooth tops. Place in freezer for 2-3 hours, until firm.
  8. When cupcakes are frozen, remove from freezer. Place cocowhip whipped topping in piping bag with star tip. Pipe onto tops of cupcakes.
  9. Place cupcakes back in freezer for 30 minutes or until ready to serve. Top with cherries and remove paper wrappers before serving.
Recipe by Sarah Bakes Gluten Free at