Vegan Chocolate Ice Cream Cups with Fudge and Cookies + DIY Packaging

by Megan on July 31, 2013

Vegan Blizzard Cups with Chocolate Chip Cookies and Fudge // take a megabite

Hey guys. I’m going to be honest. I have no scissor skills. Cutting out a perfect circle just isn’t going to happen. I give tend to give circles corners. And I’m also not vegan. I ate blue cheese in my car once. However, I do think it’s important to have delicious vegan options up my sleeve. And I also think that presentation is key.

Lately, I’ve been on an ice cream kick, ya know? So I’ve been scooping it into cups and passing them out to my friends, Elliot’s vet, and co-workers. But I wasn’t digging handing them out in cups with foil folded over the top. It just wasn’t cute. These containers totally change that!

Vegan Blizzard Cups with Chocolate Chip Cookies and Fudge // take a megabite

And can you believe the containers and spoons are eco-friendly? You can find them at Susty Party at these links: containers, lids, and spoons. And as far as the spoon decorating washi tape is everywhere. It’s totally at Target even. Or shop online here or wherever your heart takes you! (Cindy uses glitter tape and it makes everything cooler. She gave me a Tide pen once with a glitter gold tape flag! It’s my favorite Tide pen. Totes fancy.) Attach the spoons to the little cups with a rubber band or bakers twine!

Anyhow! I’ve made you guys labels for you to print out and put on your own ice cream concoctions. Just sign your name and pass them out! And I bet your handwriting is way neater than mine. My handwriting is what I like to call 5th grade chic.

Print out your fun labels HERE. There’s color and black and white options.

P.S. I noticed that the lids came with two different sized circle indents on top. So there are two different sizes for your lid-topping pleasure.

Ice Cream Labelz // take a megabite

Vegan Chocolate Chip Cookies (makes 6 large)
Recipe from Eat Me, Delicious

Ingredients:

  • 1 cup unbleached flour
  • 1 t baking powder
  • 1/2 t baking soda
  • 1 big pinch of kosher salt, plus more for garnish
  • 1/4 cup granulated sugar or brown sugar
  • 1/3 cup maple syrup
  • 1 1/2 t vanilla extract
  • 1/4 cup olive oil
  • 1/3 cup bittersweet chocolate chips

Directions:

  1. Preheat your oven to 350F. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, soda, salt, and sugar. In a 2-cup measuring cup whisk together the maple syrup, vanilla, and olive oil. Add to the dry ingredients and beat until almost together. Add chocolate chips and mix until combined.
  2. Scoop the dough using a 1/4 cup measuring cup or ice cream scoop. Place on the prepared baking sheet. Flatten slightly and sprinkle with salt. Bake for 11 minutes. Cool completely, chop, and freeze until ready to mix into the ice cream.

Washi Tape Spoons // take a megabite

Coconut Oil Bittersweet Fudge
Recipe adapted from my mom’s hot fudge recipe

Ingredients:

  • 1/3 cup coconut milk, reserve the rest for ice cream
  • 2 T coconut oil
  • 3/4 cups bittersweet chocolate chips
  • 1/2 cup confectioners’ sugar
  • pinch of salt

Directions

  1. Place all of the ingredients in a medium saucepan over medium heat. Cook, stirring often, until coconut oil and chocolate is melted. Once it’s all melted and combined remove from heat. Transfer to a bowl and chill until slightly firm. Transfer to a square of plastic wrap, folding it over the fudge. Pat into a disc. Place in the freezer for 30 minutes to an hour. Remove from plastic wrap and cut into pieces. Freeze until ready to mix into ice cream.

Washi Tape Spoons // take a megabite

Chocolate Coconut Milk Ice Cream (makes 1 hefty quart)
Recipe adapted from this one

  • scant 3 (14 oz.) cans coconut milk*
  • 1 cup sugar
  • 6 T cocoa powder

* full fat coconut milk is best for super-creamy ice cream, use the scant can from fudge

Directions:

  1. Place the coconut milk, sugar and cocoa powder into a blender. Blend for 30 seconds. Pour into your ice cream machine and freeze according to the manufacturer’s directions. Divide cookies and fudge and ice cream between 8 12 oz. containers. Top with a parchment round. Top with a lid and  freeze for a couple hours or over night. Remove from the freezer at least 15 minutes prior to serving. Tie a spoon to each container and pass out to your favorites.

Click HERE for a printable pdf of the recipes above.

Vegan Blizzard Cups with Chocolate Chip Cookies and Fudge // take a megabite

So, let’s make ice cream and package it up for our favorite people!

{ 31 comments… read them below or add one }

Kelsey July 31, 2013 at 9:19 am

Megan- you are just too clever!!! What an adorbs idea!!

Reply

Megan July 31, 2013 at 4:22 pm

Thanks, Kelsey!

Reply

Jocelyn (Grandbaby Cakes) July 31, 2013 at 9:22 am

Awesome recipe with super cute packaging! I love coconut milk based ice creams so much!

Reply

Megan July 31, 2013 at 4:23 pm

Thanks, Jocelyn. And yeah! It’s creamy goodness!

Reply

Sarah July 31, 2013 at 9:26 am

This post confirms that ice-cream geniuses are real.

Reply

Megan July 31, 2013 at 4:54 pm

Sarah! Shucks for realz.

Reply

mum July 31, 2013 at 9:45 am

So cute!! I agree that presentation is KEY…anything that is pretty tastes better!!! These are so fun and cute!

Reply

Megan July 31, 2013 at 4:55 pm

Thanks, Mum! I wish you could come over for pie.

Reply

Erika July 31, 2013 at 9:48 am

This is tooo cute! I’ll check my mail for my ice cream package and fancy spoons.

Reply

Megan July 31, 2013 at 4:55 pm

Consider it mailed, yo.

Reply

cindy July 31, 2013 at 9:56 am

you know I love a fancy tape craft! and you know I believe in the saving grace of a Tide pen, too. Amen.

I am just in love with those little cups and lids and labels! the cutest!

Reply

Megan July 31, 2013 at 4:55 pm

Yeah girl, you’re the fancy tape queen.

Reply

Amy | Club Narwhal July 31, 2013 at 11:56 am

Totally adorable! Those spoons look so much more glamorous gussied up in sparkle tape. And the chocolate coconut ice cream sounds fabulous.

Reply

Megan July 31, 2013 at 4:56 pm

Thanks, Amy! Totally the prom dress of spoon outfits.

Reply

Robyn July 31, 2013 at 12:53 pm

hey girl, just wanted to say you’re on fi-yah this summer…all your ice creams, the donuts, the picnics, even that pesto chicken wrap. i want to make everything!

Reply

Megan July 31, 2013 at 4:57 pm

Whoa! Thanks, Robyn! <3!

Reply

Abby @ The Frosted Vegan July 31, 2013 at 3:56 pm

You are on it girl!! i loveeee this! Buying those babies now. Also thanks for the vegan ice cream recipe, cheya!

Reply

Megan July 31, 2013 at 4:57 pm

Yay! Pass it out!

Reply

steph@stephsbitebybite July 31, 2013 at 4:11 pm

So incredible!! And the packaging is too cute!

Reply

Megan July 31, 2013 at 4:57 pm

Thanks, Steph!

Reply

Jayne August 1, 2013 at 1:07 am

I’d be a happy recipient of a tub of that! I love how easy it is!

Reply

Megan August 2, 2013 at 2:27 pm

If only we were neighbors!

Reply

Sophie August 1, 2013 at 6:24 am

Adorbs!

Reply

Megan August 2, 2013 at 2:27 pm

Thanks Sophie!

Reply

Sophie August 1, 2013 at 6:27 am

Adooooorable!

Reply

Laura Dembowski August 1, 2013 at 8:48 am

I never know how to present the stuff I giveaway. It’s all like Ziplocs and paper plates. I haven’t even attempted ice cream. These ideas are awesome! You are multi talented :)

Reply

Megan August 2, 2013 at 2:27 pm

Thanks, Laura!

Reply

Colleen August 6, 2013 at 7:07 pm

For the coconut oil bittersweet fudge, is it 1/2 cup confectioners’ sugar? It just says “1/2 confectioners’ sugar” :)

Reply

Megan August 6, 2013 at 8:27 pm

Yes! 1/2 cup. Sorry about it!

Reply

Marie August 29, 2013 at 5:00 pm

Hey, I was just wondering, when you just write a T after an ingrediense, does that mean a teaspoon? I love this idea! I have a vegan friend and she’d love this as a gift! I actually got really excited about this ^^

Reply

Megan August 29, 2013 at 6:36 pm

t = teaspoon
T = Tablespooon

Happy Ice Cream-ing!

Reply

Leave a Comment

*

Current ye@r *

{ 6 trackbacks }

Previous post:

Next post: