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Ice Cream Cones
Ingredients:
For the blue layer:
- 400g coconut cream
- 70g coconut milk -from bottle
- 1tsp coconut butter
- 60g xylitol
- 40g maple syrup
- 1/4tsp vanilla extract
- a pinch of himalayan salt
- 2tsp butterfly pea tea powder from Rawnice
- 1/4 cup of hot water
- Mix butterfly pea tea with hot water. Set aside.
For the pink layer:
- 400g coconut cream
- 90g coconut milk -from bottle
- 1tsp coconut butter
- 60g xylitol
- 40g maple syrup
- 1/4tsp vanilla extract
- a pinch of himalayan salt
- 1tbsp pink pitaya powder from Rawnice
Directions:
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For the pink layer, place coconut cream, milk, coconut butter, xylitol, maple syrup and salt into a saucepan and bring to a simmer.
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Remove from heat, add vanilla extract, salt and pitaya powder. Pour mixture into blender and blend for 30 seconds. This removes graininess from the texture.
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Pour mixture, up to 4cm high, into freezable containers. Allow mixture to cool completely before freezing. Freeze overnight.
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Repeat the same with blue layer.
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The next day cut frozen mixture into pieces, and blend first pink layer, then blue layer.
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Pour both mixtures into a container, and freeze for at least 20 minutes.
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Enjoy your ice cream!
This recipe was created by:
@sweetly_salted_berry
Ella is originally from Poland but lives in Ireland with her hubby and baby boy. She’s a rising star on the vegan food scene and creates the best Ocean smoothie bowls while being a total sweetie.
