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+ servings
Chocolate cupcake stuffed with vanilla ice cream with a bite out of it

Vegan Ice Cream Cupcakes

I'm taking ice cream cake to the next level with these easy ice cream cupcakes! Not only are they vegan, but even the most Pinterest fail mom can do it!

Course Dessert
Cuisine American
Diet GlutenFreeDiet, VeganDiet, VegetarianDiet
Keyword frozen vegan dessert, Kid friendly dessert
Prep Time 10 minutes
Cook Time 20 minutes
Freeze time 30 minutes
Total Time 1 hour
Servings 10
Calories 182 kcal
Author Sophia DeSantis




  1. Cut a circle in the top of the cupcake. Then cut down like you are cutting a cylinder.
  2. Carefully remove the cut area, scooping out the cupcake but not all the way down to the bottom.
  3. Cut off some of the cupcake filling from the top and save it in a bowl to use for a bonus treat (see below). Set the top on the side so you can put it back on.
  4. Put about 2 tablespoons of ice cream into the hole in your cupcake. Smooth down.
  5. Put the top of the cupcake back on.
  6. It is best to freeze the cupcakes at this point so they can get firm as your ice cream will begin to get soft as you make these. To freeze wrap tightly in plastic wrap and put them in an airtight container. Freezer for about 30-60 minutes if you want to eat them that day.
  7. Take them out of the freezer and top with frosting. No one will ever know there is a hole!
  8. If you want to frost them and store them frosted then simply frost right after you make them and store them in the freezer in an airtight container.

Making the ice cream cake balls bonus treat:

  1. Take the extra cupcake filling and mix it with equal amount of ice cream in a bowl.
  2. Shape the mixture into small balls, then wrap each of them in plastic wrap and freeze! You could also put them on a candy or popsicle stick.
  3. Once you are ready to eat them, let them defrost for a minute or two and enjoy!

Recipe Notes

  • You can make or buy cupcakes. If you make them make sure they are cooled completely before turning them into ice cream cupcakes.
  • Nutrition facts will vary depending on the cupcake recipe you use, the ice cream you use, and the toppings.
  • The nutrition facts here use my vanilla cupcakes recipe plus the So Delicious Dairy Free Creamy Chocolate Cashewmilk Frozen Dessert. They do not include toppings.
Nutrition Facts
Vegan Ice Cream Cupcakes
Amount Per Serving (1 cupcake)
Calories 182 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Cholesterol 1mg0%
Sodium 86mg4%
Potassium 110mg3%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.