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Peach Ice Cream Cupcakes!


Ingredients for the crust:

  • 1 cup pecans
  • 1 cup almonds
  • 1/2 cup dates more if you like a sweeter crust
  • 1 tbsp vanilla
  • 1 tsp cinnamon
  • dash of sea salt

Ingredients for peach ice cream:

  • 3-4 fresh peaches chopped and frozen
  • 1/4 cup cashews
  • 1/4 dash of sea salt


Instructions for the crust:

  • Blend all the ingredients in a food processor until a ball is formed. Dough will be sticky and soft. Adjust flavors to taste. Put about a tablespoon of crust into each cupcake tin and pat down.

Instructions for peach ice cream:

  • Blend all ingredients in your food processor. It will take some time, so be patient. If you want a creamier ice cream, add more cashews and almond milk. When finished, put about a tablespoon of ice cream into each cupcake tin, on top of the crust. Place cupcakes in the freezer for about an hour.


*My husband loves these cupcakes with a little Tru-Whip on top. I don’t eat Tru-Whip because it does contain cane sugar but it is an all natural sugar. You can find Tru-Whip at most grocery stores in the freezer section.