Silvana Nardone, who writes Silvana's Kitchen, makes edible bowls out of finely ground, gluten-free sugar ice cream cones, butter and chocolate. She fills them with coffee ice cream and chopped, chocolate-covered espresso beans, and tops them with whipped cream and chocolate shavings.

Makes 6 cupcakes


  • One 12-count box gluten-free sugar ice cream cones, such as Let’s Do...Gluten-Free, finely ground into crumbs
  • 4 Tbsp. unsalted butter or dairy-free buttery sticks, melted
  • 3 ounces dairy-free semisweet chocolate, plus more for shavings
  • 3 cups coffee ice cream or sorbet, softened
  • 1/2 cup dairy-free chocolate-covered espresso beans, finely chopped, such as Kopali
  • Whipped cream or dairy-free alternative


Place the cone crumbs in a medium bowl and stir in the butter. 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.

In a small, microwaveable bowl, melt the chocolate at medium power in intervals, stirring occasionally. Top the crumb mixture with the melted chocolate to cover. Freeze for 10 minutes.

Spoon about 2 tablespoons of the ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add the remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour.

Run a knife around the edges of the muffin cups to remove from the pan. Top with whipped cream and chocolate shavings.

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