Vegan Choco-Ginger Ice Cream Cups

I'm continuing my cookie-cup obsession, but adding a bit of a creamy and spicy twist! These cookie cups are infused with ginger tea, filled with chocolate ice cream, drizzled with ginger-infused chocolate sauce, and topped with candied ginger.

At the moment, Florida is a steamy 80°F and hitting 90 later in the week (making my kitchen too hot to photograph ice cream if you were wondering why it's all melted hehe), and I have an underlying gloominess and feel completely helpless with the absolute nonsense our Ukrainian friends are undergoing at the moment. 

I always turn to baking or eating cookies for a comforting mental break, and adding ice cream to the mix, omg....gives me all the warm feels. Gimme, GIMME!

These cups hit all the right notes and are super easy to whip up. Perfect for those times when you want a festive dessert or a therapeutic activity.

Happy Baking!

Ingredients

Makes 24 mini cookie cups or 12 regular-sized cups

For the Cookie Cups
1- Chocolypse! Salted Choco-Cyclone Cookie Mix (V)

3 TABLESPOONS- strongly brewed ginger tea (I like to leave a ginger tea bag in 1/2 cup of water overnight)

1 TEASPOON- ground ginger

A few pieces of sliced candied ginger for topping

For the Chocolate Sauce

1/4 CUP- strongly brewed ginger tea (from the remaining tea you used for the cookie cups)

4 OZ- semi-sweet vegan chocolate 

Choice of non-dairy chocolate ice cream

Instructions

1. Pre-heat oven to 350° F. Take out the two pouches from the Chocolypse! cookie mix packaging (save the Sea Salt "Sprinkles" for another delicious use).
2. Empty Packet #1 into a medium-size bowl. TIP: use a spoon to help get the mix out of the packet.
3. Add 3 tablespoons of hot ginger tea to the bowl, ground ginger and whisk until smooth and slightly thickened. With a flexible spatula or mixing spoon, stir in contents of Packet #2 until no streaks of flour are visible.
4. Press dough down and round the edges in a 24 mini muffin or 12 standard muffin pan making a cup shape.
5. Bake for 7-9 minutes or until edges have slightly hardened, but center is soft. (For the standard-sized muffin pan, bake 9-12 minutes.)
6. With a spoon push down center of dough to keep the cup shape.
7. While cookie cups are cooling, make the chocolate sauce by placing semi-sweet chocolate in small heat-proof bowl. Pour boiling ginger tea over the chocolate and cover for 5 minutes. Whisk until sauce is smooth.
8. Right before serving, add a dollop of chocolate ice cream in the centers of the cup, drizzle with chocolate sauce and top with candied ginger.
9. You may also make these ahead of time and immediately freeze after assembling.
10. Enjoy!