Delicious ice cream cones with the wow factor that are secretly easy, vegan and gluten-free. Make a delicious chocolate chunk cookie dough with the 70% Dark Chocolate before pressing the dough into water cones, topping with your favorite dairy-free vanilla ice cream and dipping into dark chocolate. Decorate with cherries, sprinkles and anything else you like. Check that your wafer cones are vegan and gluten-free, where needed. Make these nut-free by swapping the peanut butter for tahini or sunflower seed butter.
By Nourishing Amy
Chocolate Cookie Dough Ice Cream Cones
Prep Time: 10 minutes
Serves: 5 People
⅓ cup oat flour
¼ cup coconut flour
¼ cup runny smooth peanut/almond/cashew butter
2 tbsp maple syrup
2 tbsp thick coconut yogurt, or plant-based milk
½ tsp vanilla
A pinch of salt
½ Divine 70% Dark Chocolate bar, chopped small
5 wafer cones (vegan and GF where needed)
5 scoops dairy-free vanilla ice cream
1¼ Divine 70% Dark Chocolate bar, chopped small
½ tbsp coconut oil
Glace cherries, sprinkles
Remove the ice cream from the freezer 10 minutes before you want to scoop. Stand 5 wafer cones upright in jars or containers (freezer-safe).
Make the cookie dough: stir together the oat flour, coconut flour, peanut butter, syrup, yogurt, vanilla and salt to a sticky cookie dough and fold in the chopped chocolate. Divide into 5 equal portions.
Assemble the cones: place one piece of cookie dough in each cone and press down gently so they fit inside the cone. Scoop on one large scoop of ice cream and stand back up in the jar/container. Repeat with all 5 wafer cones. Transfer to the freezer for 30-60 minutes (this helps the ice cream set to the cookie dough).
Melt the chocolate and coconut oil and pour into a jar.
To dip the cones: carefully dip each ice cream cone into the melted chocolate, quickly flipping it back upright and sprinkle with glace cherries and sprinkles before the chocolate sets. Return to the jar/container and repeat with all 5 cones.
To eat: enjoy straight away or keep in the freezer for 1 week (the wafer cones will soften over time), in a sealed container – they can now be kept flat once the chocolate has set.