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Gluten Free Dessert Cups
Print Recipe
Gluten Free Dessert Cups are made by filling gluten free blueberry muffins with ice cream and fresh fruit, perfect for summer and 4th of July!
Course
Dessert
Cuisine
American
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Servings
12
dessert cups
Calories
164
Author
Whitney Bond
Ingredients
6
All But Gluten Blueberry Muffins
2
cups
vanilla ice cream
½
cup
fresh strawberries
chopped
¼
cup
fresh blueberries
Instructions
Slice the blueberry muffins in half, use a small spoon to hollow out the middle of each half of muffin.
Once all of the blueberry muffins have been turned into “dessert cups” start filling them with ice cream.
Top with the fresh fruit and serve immediately or place in the freezer until time to serve.
Nutrition
Calories:
164
kcal
|
Carbohydrates:
22
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
32
mg
|
Sodium:
162
mg
|
Potassium:
52
mg
|
Sugar:
13
g
|
Vitamin A:
95
mg
|
Vitamin C:
4
mg
|
Calcium:
39
mg
|
Iron:
0.6
mg