Gluten-Free Cookie Cups

A crumbly, buttery base made from Glutino's Gluten-Free Chocolate Vanilla Crème Cookies, layered with a scoop (or two!) of Four All’s Black Forest Cake Ice Cream, then topped with a generous drizzle of rich fudge and a swirl of coconut whipped cream. It’s nostalgia and indulgence all rolled into one little ramekin.

What You’ll Need:

• 1 pack of Glutino's Gluten-Free Chocolate Vanilla Crème Cookies
• 5 tbsp melted butter
• Four All’s vegan Black Forest Cake Ice Cream
• Chocolate fudge sauce
• Coconut whipped cream

How to Make:

1. Crush your gluten-free cookies until they’re fine crumbs.
2. Mix with 5 tablespoons of melted butter until the texture feels like wet sand.
3. Press the mixture into the bottom of small ramekins to form a crust. Let it cool down in the refrigerator until set.
4. Add a hearty scoop of Four All’s Black Forest Cake Ice Cream on top of the crust.
5. Drizzle with chocolate fudge and top with a coconut whipped cream.
6. Pop them in the freezer for 10–15 minutes if you want them extra firm, or dig right in for instant dessert happiness.

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