Let’s kick off summer with these cherry limeade ice cream cupcakes. A crisp gluten-free pretzel crust is topped with dairy-free cherry lime ice cream and a swirl of Cocowhip for a perfectly refreshing treat. Finish each cupcake with a fresh cherry for the classic touch.
These frozen cupcakes were created for the Raise a Pint Recipe Contest, a summer collection of inventive desserts from talented bloggers and recipe creators. The entries highlight creamy desserts made with So Delicious coconut milk and cashew milk frozen desserts — ideal for dairy-free entertaining all season long.
Want to take part in the Raise a Pint event? From July 11–August 5, So Delicious Dairy Free awards ice cream party prize packs to dozens of shared moments. Share your favorite summer dessert moment on Instagram, Facebook, or Twitter with #RaiseAPint and help vote for your favorites.
I always keep multiple pints of So Delicious Dairy Free in my freezer — usually cashew milk salted caramel cluster and coconut milk vanilla bean. The vanilla bean now comes in a quart size, which is perfect when friends stop by for cobbler or floats. For these cupcakes I used the vanilla base and brightened it with cherries and lime for an instant cherry limeade flavor.
To make the ice cream, let the vanilla soften and fold in fresh, pitted cherries, lime juice, and lime zest. The result is a vibrant, fruity ice cream that pairs beautifully with a slightly sweet, salty pretzel crust. Press the crust into cupcake liners, freeze the filled cupcakes until firm, then top each with a piped swirl of Cocowhip and a cherry. The combination is refreshing, playful, and ideal for summer gatherings.
I’m rooting for these gluten-free vegan ice cream cupcakes in the Raise a Pint contest. If you enjoy this idea, consider casting a vote on social media and sharing your favorite frozen treat moments.
- pretzel crust
- 1 cup crushed gluten-free pretzel crumbs
- 3 tablespoons non-hydrogenated shortening, melted
- 3 tablespoons cane sugar
- cherry limeade ice cream
- 1 1/2 pints So Delicious Dairy Free coconut milk vanilla ice cream (about 3 cups)
- 1 cup pitted and chopped fresh cherries
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- 1/2 cup So Delicious Dairy Free Cocowhip whipped topping
- toppings
- So Delicious Dairy Free Cocowhip whipped topping
- fresh cherries
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a bowl, mix crushed pretzels, melted shortening, and cane sugar. Spoon a heaping tablespoon of the mixture into each liner and press to form the crust.
- Bake the pretzel crusts 10–12 minutes. Remove from oven and allow to cool completely in the pan.
- Let the ice cream soften at room temperature for 10–15 minutes until scoopable.
- In a mixing bowl, combine the softened ice cream, chopped cherries, lime juice, and lime zest. Stir until evenly mixed.
- Gently fold 1/2 cup Cocowhip into the ice cream mixture for extra creaminess.
- Scoop the ice cream over the cooled pretzel crusts, smoothing the tops. Freeze the pan for 2–3 hours, until the cupcakes are firm.
- When frozen, transfer the Cocowhip to a piping bag fitted with a star tip and pipe swirls onto each cupcake.
- Return the cupcakes to the freezer for 30 minutes or until ready to serve. Top each with a fresh cherry and remove paper liners before serving.
Check out the other bloggers who participated in the Raise a Pint recipe contest, featuring a range of delicious dairy-free creations from talented recipe developers and food bloggers.
This post was sponsored by Go Dairy Free and So Delicious Dairy Free. All opinions are the author’s own.