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Dark Chocolate Blueberry Almond Ice Cream Cups {gluten free + vegan}

  • Author: Nyssa Tanner
  • Prep Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 ice cream cups 1x


These dark chocolate blueberry almond ice cream cups are gluten free and vegan – made with your favorite non dairy ice cream, the BEST only-slightly-sweet chocolate from Rawmio, almond butter, blueberries, and salty toasted almonds for a mouth-watering combo that will knock you off your feet! 


  • about 2 oz dark chocolate + 1 oz more for drizzling on top
  • 1/4 cup almond butter
  • 1/4 cup roasted almonds, roughly chopped + more for topping 
  • 1/4 teaspoon sea salt 
  • 1 pint of your favorite flavor of non dairy ice cream 
  • about 3/4 cup blueberries – frozen or fresh 
  • flaky sea salt for garnish


  1. Line a 6 muffin tin pan with muffin liners. 
  2. Take the pint of vanilla ice cream out of the freezer and set it on the counter to soften slightly. 
  3. Melt 2 oz of dark chocolate with 1/4 cup almond butter and stir until smooth. Mix in 1/4 cup chopped almonds and 1/4 teaspoon sea salt. 
  4. Divide chocolate and almond butter mixture evenly among muffin liners.
  5. Next top with the blueberries, also dividing evenly.
  6. Once ice cream has softened enough to easily scoop, top chocolate and blueberries with a big scoop of vanilla ice cream, and as you scoop, slightly press the ice cream down so the chocolate runs up the sides of the liners.
  7. Move to the freezer to set. 
  8. Allow to freeze for at least an hour, or up to overnight. 
  9. Once frozen, drizzle with the extra 1 oz of melted dark chocolate, and top with more chopped almonds and flaky sea salt. 
  10. Return to the freezer briefly to set the melted dark chocolate. 
  11. The texture of the ice cream cups is best if you leave them to sit at room temperature for about 10 minutes before serving.