Gluten-Free Cappuccino Ice Cream Cupcakes

Photo: Stephen Gross

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The No-Oven Cupcakes
Turning ice cream cones into edible cups is a simple trick that lets you transform a basic dessert into a sophisticated treat. You start by grounding the cones into crumbs, stirring in melted butter and pressing the mixture into a muffin pan. Then, you pour a bit of melted chocolate into each cup, freeze until the chocolate is set and add a layer of softened coffee ice cream with chopped espresso beans over it. Freeze the cups again, and when you're ready to eat, pop each one out of the pan, top with whipped cream and dig in, wondering if you'll ever eat a cone the usual way again.

Get the recipe: Gluten-Free Cappuccino Ice Cream Cupcakes
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