Zesty Coconut Flour Lemon Ice Cream Cups – Cool, Creamy & Gluten-Free
These Zesty Coconut Flour Lemon Ice Cream Cups are a delightful gluten-free dessert made with coconut flour and lemon ice cream. The crunchy coconut flour cups paired with creamy lemon ice cream make for a refreshing and indulgent treat!
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Total Time: 9 minute
- Yield: 6-8 cups 1x
- Category: Dessert
- Method: Baking & Freezing
- Cuisine: American
Ingredients
For the Cups:
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100 g coconut flour
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80 g sugar
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2 large eggs
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80 ml coconut oil, melted
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1 tsp vanilla extract
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Zest of 1 lemon
For the Filling:
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500 ml lemon ice cream (store-bought or homemade)
Instructions
1. Preheat the Oven:
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Preheat your oven to 175°C (350°F). Prepare a muffin tin by greasing it lightly or using paper liners.
2. Make the Dough for the Cups:
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In a mixing bowl, combine the coconut flour, sugar, eggs, melted coconut oil, vanilla extract, and lemon zest. Stir until well combined, and a dough forms.
3. Shape the Cups:
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Press the dough into the muffin cups, creating a small crust at the bottom of each cup. Ensure the sides are evenly pressed, leaving space for the ice cream filling.
4. Bake the Cups:
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Bake in the preheated oven for 8–10 minutes, or until the cups are just golden. Allow them to cool completely in the tin.
5. Fill with Lemon Ice Cream:
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Once the coconut flour cups have cooled, fill each one with a generous scoop of lemon ice cream.
6. Freeze and Serve:
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Freeze the filled cups for 1–2 hours until the ice cream is firm. Serve chilled and enjoy!
Notes
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Zesty & refreshing: The lemon ice cream paired with coconut flour cups creates a perfect balance of tart and sweet.
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Gluten-free: A delicious dessert that’s naturally gluten-free and easy to make.
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Perfect for summer: These ice cream cups are the ultimate cooling treat on a warm day.