Mick Dayry Queen Cupcakes

Mock Dairy Queen Cupcakes made with coconut milk chocolate and vanilla ice cream, vegan hot fudge, Oreos, and coconut whipped cream!

Author: Minimalist Baker

PREP TIME5 minutes

TOTAL TIME5 minutes

Servings: 2

Category: Dessert

Cuisine: Vegan

Freezer Friendly No

Does it keep? No

Ingredients

• 1 cup divided vegan chocolate ice cream (such as this recipe, omitting brownies)
• 1 cup divided vegan vanilla ice cream (such as this recipe, omitting coffee)
• 1/3 cup crushed Oreos (divided // GF cookies for gluten-free eaters)
• 1/3 cup vegan hot fudge (divided)
• Coconut whipped cream (for topping)

Instructions

1. Scoop half of the chocolate ice cream into two small sundae dishes. Top with vegan hot fudge, crushed Oreos, and a healthy scoop each vanilla ice cream.

2. Top cupcakes with coconut whipped cream and sprinkles. Serve immediately.

Notes

*Nutrition information is a rough estimate calculated with toppings.
*Store-bought versions of vegan ice cream and hot fudge will do in a pinch.

Nutrition Per Serving (1 of 2 cupcakes)

• Calories: 536
• Fat: 25g
• Sodium: 296mg
• Carbohydrates: 74g
• Fiber: 3g
• Sugar: 56g
• Protein: 7g

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