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Have you ever had a mini vegan ice cream sundae served in edible gluten-free cookie dough cup? These edible cups will bring back Willy Wonka childhood memories.

If you’re the kind of person who eats cookie dough straight from the bowl, this vegan and gluten-free recipe is for you. These frosty cookie dough cups can be filled with anything you like, but I filled them with ice cream to make mini cookie dough sundaes. This no-bake recipe is very easy and uses only one bowl. It will impress all your friends, even if it’s just on instagram.

This recipe makes 8 mini cookie dough sundaes.

Table of Contents

(click the links below to skip to the section you’re looking for)

• Recipe
• Ingredient Substitutions
• Video
• Nutritional Information
• Contact Me with Questions
• Similar Recipes

When I went to college in Orlando, Florida, there was a warehouse venue called The Edge that had shows. Near The Edge was a coffee shop that would get crazy busy at night. It had outdoor seating, because nights in Florida are sooooo cozy. My friend Danielle and I would always share the same thing from the menu. It was called yab yum (I think the coffee shop itself was called yab yum too, but I can’t trust my memory). The yab yum was a ball of chilled cookie dough covered in a crunchy chocolate shell. It was delicious. This cute vegan dessert reminds me of those yab yum days.

I don’t often make gluten-free treats. So, I was excited to discover Sweet Megan vegan, gluten-free cookie dough. With it, I was able to make this treat completely gluten-free. If you’re avoiding going to the store and don’t have any ice cream, you can also make your own ice cream to fill these with. I recommend my moose tracks recipe.

You don’t have to fill your cookie dough cups with ice cream. If you’re looking for something less sweet, fill them with frozen fruit and whipped cream. Or pudding. Honestly, this mini vegan dessert will be delicious filled with anything. Get creative, and then let me know what you made!

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Cookie Dough Sundae Cups Ingredients

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 2 cups (640g) vegan cookie dough
• 3 tablespoons vegan sprinkles
• 4 vegan candy bars, chopped into small pieces (optional)
• 1-2 tablespoons of water
• vegan ice cream (or other filling)
• penguin coat and whipped cream (optional)

How to Make Vegan Gluten-free Cookie Dough Cups

Mix the first 4 ingredients together in a bowl. They are 2 cups of cookie dough, 3 tablespoons of vegan sprinkles, and up to 2 tablespoons of water (just enough to get it into a workable consistency). I used one tablespoon of water, and that was plenty for me.

I used 2 and a half containers of Sweet Megan’s gluten-free cookie dough. If you don’t need these to be gluten-free, you can make one of my vegan cookie dough recipes, like my funfetti cookie dough. You can also add 4 vegan candy bars, cut into pieces, but this is optional. I guess the sprinkles are technically optional too, but they’ll be less colorful and nobody wants that.

Press the cookie dough into all 8 cubbies of a silicone shot glass mold with your fingers, making sure that it goes all the way to the bottom. Luckily, the molds are slightly see-through. So, you can flip it upside down to see if there are any gaps where you weren’t able to get the cookie dough evenly distributed. If you don’t have a silicone shot glass mold and don’t want to buy one, you can always line a cupcake pan with cling wrap and use that in a pinch.

Freeze the cookie dough cups for a minimum of 2 hours.

Pop the frozen cookie dough cups out of the molds. You want to be careful doing this so they don’t break. One method is to push up from the bottom with your dominant hand while you hold the rest down with the other hand. You can watch my video below to see how I did it.

Fill the frozen gluten-free cookie dough cups with anything you like! I drizzled mine with penguin coat and used a number 100 (2 teaspoon) scoop to fill them with Nadamoo chocolate and mint chip ice cream. I tried adding a dollop of whipped cream, but it’s hard to get it to stay on if your ice cream scoops are as round as mine. And, of course, sprinkles make everything better.

Serve immediately after filling them or store them in the freezer until you’re ready to serve them.

Ingredient Substitutions

• Cookie Dough: Back in 2020 when I developed this recipe, there weren’t many packaged vegan and gluten-free cookie doughs. Sweet Megan was organic, tasted great, and was delicious raw, as well as baked. Lucky for you, there are tons more now. One of my favorites is called Whoa Dough. If you’re not gluten-free, you can make one of my cookie dough recipes.
• Vegan Sprinkles: If you’re not sure if your sprinkles are vegan, refer to my list of vegan sprinkles.
• Vegan Candy Bars: I developed this recipe in partnership with Amy’s, so I used their Sunny candy bars. They’ve since stopped making those, but there are tons of options of vegan candy bars including everything made by Go Max Go. Ocho has a few vegan varieties as well. You can also omit this ingredient because it’s completely optional.
• Vegan Ice Cream: I used Nadamoo ice cream for this recipe, but I also really like the Van Leeuwen vegan flavors. You can also make your own ice cream using one my ice cream recipes. Or fill your cookie dough cups with something else entirely.

Video

Here’s a quick video of me making these.

Nutrition Facts

This info is based on just the cookie dough cup without the filling and without the optional ingredients.

• Servings: 8
• Calories per serving: 327
• Calcium per serving: 18mg
• Cholesterol per serving: 0mg
• Dietary Fiber per serving: 7g
• Iron per serving: 4mg
• Potassium per serving: 120mg
• Protein per serving: 4g
• Total Carbohydrate per serving: 55g
• Total Fat per serving: 16g
• Total Sugars per serving: 29g
• Sodium per serving: 255mg

Comments or Questions?

If you make this recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

Similar Recipes

If you like these cookie dough ice cream cups, you might also like my pudding cups where I filled baked cookie cups with chocolate mousse.

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This post was made possible thanks to the support of Amy’s Kitchen and Sweet Megan. All content and opinions are unbiased and entirely my own.

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* I use mostly organic ingredients when I cook. I realize that not everyone has the disposable income to buy only organic ingredients. So, I only specify organic on the ingredients that matter: when buying the organic (or non-GMO) version is the only way to ensure that an item is vegan.

This post links to items I used when I made this recipe. If you click on the purple Buy Now button on a product page, you will go to a website (like Amazon) where you can buy the same product I used. Sometimes, the store you purchase from (Amazon, Etsy, etc.) will pay me for referring you. This costs you nothing extra, and I would never recommend a product that I don’t use. These affiliate programs help me buy the ingredients to create these recipes for you. Read more about this in my privacy policy.

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