Fun Summer Recipe

Editor in Chief of Easy Eats, Silvana Nardone, was featured on last week, with her recipe for Gluten-Free Cappuccino Ice Cream Cupcakes.

Gluten-Free Cappuccino Ice Cream Cupcakes


  • One 12-count box gluten-free sugar ice cream cones, finely ground into crumbs
  • 4 Tbsp. unsalted butter or dairy-free buttery sticks, melted
  • 3 ounces dairy-free semi-sweet chocolate, plus more for shavings
  • 3 cups coffee ice cream or sorbet, softened
  • 1/2 cup dairy-free chocolate-covered espresso beans, finely chopped
  • Whipped cream or dairy-free alternative


  1. Place the cone crumbs in a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides.
  2. In a small, microwaveable bowl, melt the chocolate at medium power in intervals, stirring occasionally. Top the crumb mixture with the melted chocolate to cover. Freeze for 10 minutes.
  3. Spoon about 2 tablespoons of the ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add the remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour.
  4. Run a knife around the edges of the muffin cups to remove from the pan. Top with whipped cream and chocolate shavings.

Check out for more gluten-free recipes for summer.


Silvana is an advocate for Shiloh Farms Tapioca Flour, which she uses in many of her recipes and book, Cooking for Isaiah.


Silvana says, “Cooking gluten-free is easier than you think—and better than you’d ever expect. I take the guesswork out of how to feed a family with food allergies.”

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