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Chocolate & Salted Caramel Frozen Cupcakes

These Chocolate & Salted Caramel Frozen Cupcakes are gluten free, vegan and so delicious!
Course Dessert, Vegan
Cuisine American, Gluten Free
Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings 12
Calories 222kcal
Author Wendy Polisi


  • 3/4 Pint So Delicious Dairy Free® Cashew Dark Chocolate Truffle softened
  • 3/4 Pint So Delicious Dairy Free® Cashew Salted Caramel Cluster softened
  • 2 cups dairy free chocolate chips
  • 1/3 cup coconut oil
  • 1 cup chopped toasted walnuts divided


  • Line 12 muffin tins.
  • Layer Cashew Dark Chocolate Truffle on the bottom of the muffin tins. Freeze for 1 hour.
  • Combine chocolate chips and coconut oil in the top of a double boiler. (You may also use a metal bowl over a pot of water.) Stir until melted.
  • Combine 1/2 cup of the chocolate mixture with 3/4 cup of walnuts. Spread on top of the ice cream. Freeze for an hour.
  • Top the chocolate walnut mixture with the Cashew Salted Carmel Cluster. Return to the freezer for another hour. Top with remaining chocolate mixture and walnuts. Freeze for at least 45 more minutes and enjoy!


Nutritional information was estimated using light ice cream.


Calories: 222kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 43mg | Potassium: 166mg | Sugar: 13g | Vitamin A: 265IU | Vitamin C: 0.8mg | Calcium: 105mg | Iron: 0.4mg