clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Double Chocolate Ice Cream Cupcakes

  • Prep Time: 630 minutes
  • Total Time: 630 minutes




  • 3/4 cup rolled oats
  • 68 pitted Medjool dates


  • 2 frozen bananas
  • 1 cup plant milk
  • 6 pitted Medjool dates
  • 2 scoops Sprout Living Chocolate Maca Protein Powder*
  • 1/4 tsp vanilla bean powder**
  • Optional: 2 tbsps mini chocolate chips for sprinkling on top


  • 12 pitted Medjool dates
  • 2/3 cup plant milk
  • 2 tbsps cacao powder


  1. Base: Combine the ingredients in a food processor. Process until it forms a sticky ball. Divide into 6 and press into the bottom of your cupcake molds lined with plastic wrap.
  2. Cream: Blend all the ingredients on high until smooth. Pour into the cupcake molds on top of the base. Fill almost to the top. Sprinkle on chocolate chips if using. Freeze overnight (or at least 8 hours)
  3. Frosting: Soak the dates in the milk for 30 mins before blending. Blend on high until smooth. Transfer to a piping bag or plastic bag. Refrigerate overnight.
  4. The next day, frost your cupcakes then freeze for another 1 hour.
  5. Remove from the freeze a few minutes before eating. Enjoy! Keep in the freezer.


Or 1/4 cup cacao powder + 1 tsp maca powder
*Or 1 tsp vanilla extract