Gluten-Free Ice Cream Cupcakes

No surprises here: I have a sweet spot for dessert and especially ice cream (we just made ice cream cones from scratch last week!). Summer is my excuse for treating myself to ice cream, the only thing that seems to cool me off on a hot, humid day. And, I don’t mean dairy full. My kids and I love Italian ice, sorbet and the new rice, almond and coconut milk-based, non-dairy ice creams that we can now find in the freezer section of our local supermarket.

And like I mentioned last week and I’m sure you, too, have noticed, I’ve been happily surprised to find gluten-free ice cream cones at the market. So now the choice is yours: buy cones, make last week’s gluten-free cone recipe or the recipe on page 215 of my gluten-free, dairy-free book, Cooking for Isaiah.

Do you have a favorite non-dairy ice cream? Please come say “hi”  and share your response with my online community, Silvana’s Kitchen. Thanks, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,


gluten-free ice cream cupcakes

Just press in the cone crumb mixture to form a cup. Then, you’ll be pouring in melted chocolate—a great ingredient to seal everything together and a nice surprise to bite into.

gluten-free ice cream cupcakes

To release the ice cream cups, just use a butter knife.

gluten-free ice cream cupcakes

Top the dessert with a bit of shaved chocolate for a sweet finish.

Gluten-Free Ice Cream Cupcakes

Yield: 6

If you can eat dairy, go ahead and swap your favorite ice cream and whipped cream for the dairy-free ingredients.


12 homemade or store-bought gluten-free ice cream cones, finely ground

4 tablespoons shortening, melted

¾ cup almonds, toasted and chopped

One 3-ounce bar dairy-free semisweet chocolate, plus more for shavings

3 cups dairy-free ice cream or sorbet, softened

Dairy-free whipped cream


  1. Place the cone crumbs in a medium bowl; stir in the melted shortening. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides.
  2. In a small, microwaveable bowl, melt the chocolate at medium power in intervals, stirring occasionally. Top the crumb mixture with melted chocolate to cover; freeze for 10 minutes.
  3. Divide the ice cream among each muffin cup; freeze for at least 1 hour.
  4. Run a knife around the edges of the muffin cups to remove from the pan. Top with whipped cream and chocolate shavings.


  1. thank you so much for this cookbook and site you have made life so much easier. I am new to all this gluten & diary free cooking so I need all the help I can get. I am experimenting with my own recipes. Had an awesome bean & brown rice casserole last night even my friends enjoyed it.

  2. when i thoght about changing my det to gluten free, i thoght there is nothing to eat and now i find out that i was very wrong, thank you fo a beutifull blog!

  3. I have been following your cooking ever since Darien Cheese Shop told me that you were the baker of the extraordinary fig biscuits that they sold. I have made quite a few things from when you were with Rachael Ray’s magazine and they all were excellent.

    I have always hoped that since you stopped making the crackers for the store that you would publish the recipe.

    Are you that baker? Would you consider parting with that incredible cracker recipe that my family loved.

    Thanks so much for considering my request.


  4. This is such a beautiful recipe and perfect for a summer evening dessert! You have wonderful photos and creative, delicious recipes! Thank you for sharing and we look forward to your next post!

  5. Wow, wow, wow! My name is Cindy and I blog over at I know you are busy but I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here:
    Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the “glutenfree bloggers” tab on our blog! Thanks, Cindy 🙂

  6. This looks perfect for the summer! My family will love this!

  7. These gluten-free ice cream cupcakes look great. Thanks for the post and recipe.