Salted Caramel Cookie Ice Cream Cups

5 from 5 reviews



For toppings


  1. Make ice cream and set in freezer to set up more. (You can also buy coconut milk ice cream if you are in a pinch).
  2. Preheat oven to 350 degrees. Place pecans in a food processor and pulse until they have broken down into a flour consistency.Add almond flour, ghee, egg, honey, vanilla extract, baking powder, cinnamon and salt and puree until is combines completely together (it will form a ball in the food processor). Using a mini muffin tin, use a cookie scoop to scoop out a ball of the crust mixture and place into 14 muffin tin holes. Use your fingers (or the bottom of a spice jar) to press the dough into each muffin tin hole, into a cup formation. Use a fork to poke a few holes in the bottom of each to keep from rising as it bakes. Bake for 20 minutes. Let cool completely.
  3. While the cups bake, make the caramel and let cool slightly.
  4. Melt chocolate in double boiler or microwave.
  5. Once cups are cool, pour 1 teaspoon of melted chocolate into the bottom of the cups. Place in fridge for 2-3 minutes until set. Then use a 1-2 tablespoon cookie scoop to scoop ice cream into each cup. Top with a spoonful of caramel and a pinch of coarse sea sat! Eat up right away!

Don't Miss A Bite!

Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!