Toffeelicious Ice-cream Cupcakes


I love making these 'ice cream' cupcakes - the lucuma powder gives them a delicious toffee flavour that is delectable. They got rave reviews at a recent dinner party; my guests were delighted by their sweet topping and crumble-like base. 


Lucuma is a native fruit of Peru, touted as being rich in nutrients - beta-carotene, vitamin B3, iron, zinc, calcium, magnesium.  A sugar, a 2009 report published in the Journal of Medicinal Foods,  suggest that Lucuma may aid in the management of diabetes and high blood pressure although no scientific studies have been undertaken. 


Bottom Layer
10  soft Medjool dates 
2/3 cup coconut flour
2 tablespoons coconut oil
1/4 cup walnuts
Zest of 1 lime
1 teaspoon of lime juice
1 tablespoon of pomegranate powder (optional but gives the crumble a lovely pink tinge)
1 teaspoon of vanilla essence
1/8 teaspoon of Celtic sea salt

Top Layer
10 soft Medjool dates
1/2 cup of lucuma powder
2 cups of coconut milk
2 frozen bananas, sliced

Let's Cook!

  1. Using a food processor, mix the dates, coconut flour, walnuts and salt together to make a 'crumble' base  
  2. Add in the lime zest, lime juice, pomegranate powder, coconut oil, vanilla extract and test the 'crumble' by rubbing it together in your fingers - it needs to stick together when pressed so that it forms a solid base.  If it is too dry, add water, a teaspoon at a time until you get that sticky consistency
  3. Line a 12 tray muffin tin with paper muffin cups (chlorine/unbleached, preferably) and fill the cups with the 'crumble' base, pushing down firmly to pack the crumble together.  
  4. Now to make the toffeelicious topping - blend together the Medjool dates, lucuma powder, coconut milk and bananas until smooth and creamy
  5. Spoon the topping over the crumble evenly and then pop the tray into the freezer for a minimum of 2 hours.  Take out of the freezer at least 5- 10 minutes before you need them, depending on how cold you keep your freezer and how warm it is outside!