Minimalist Baker · by Minimalist Baker★ 5.0 (1)
Copycat Dairy Queen Cupcakes + 1 Year Blogging Anniversary!
NUTRITION · PER SERVING5M COOK
CAL 44%·PRO 17%
CARBS 111G50% OF CAL
3G FIBER0G ADDED0G INTRINSIC32G OTHER75G TOTAL SUGAR
FAT 46G47% OF CAL
33G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mock Dairy Queen cupcakes with coconut milk ice cream, vegan hot fudge, Oreos, and coconut whipped cream. Indulgent and satisfying.
dessertamericangluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup divided vegan chocolate ice cream
- 1 cup divided vegan vanilla ice cream
- 1/3 cup crushed Oreos ((divided // GF cookies for gluten-free eaters))
- 1/3 cup vegan hot fudge ((divided))
- Coconut whipped cream ((for topping))
At a glance
PER SERVING · TIME 5M
CAL 44%·PRO 17%
CARBS 111G50% OF CAL
3G FIBER0G ADDED0G INTRINSIC32G OTHER75G TOTAL SUGAR
FAT 46G47% OF CAL
33G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 318mg
- Total sugar
- 75g
- Added sugar
- ≥35g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 410mg
- Calcium
- 139mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 318MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.