Name: Seasonal Fruit Ice Cream Cone
Prep time: 135 min
Cook time: 30 min
Total time: 165 min
Ingredients: 1 cup flax seed (ngroundninto flour); ½ cup cashews (ground into flour); ½ cup spelt (finely ground into flour); 3 tablespoons lemon juice; 3 tablespoons date honey or maple syrup; ½ teaspoon coarse Atlantic sea salt; 2 teaspoons vanilla extract; 1 pear (peeled and cored); ½ cup water; ½ cup almonds (coarsely ground); ¼ cup pistachios (coarsely ground); 500 grams 1 pound seasonal fruit (in late summer,nI recommendnusing mango,nmelon, black plums, or fresh figs); 1 cup coconut oil; 500 grams 1 pound cashews,n soaked for 12 hours; 1 cup pistachios; 1 cup almonds (soaked for 12 hours); 1 cup mint leaves (rinsed); 2 cups ice cubes; zest from 1 lemon; 1 tablespoon ground ginger root

Seasonal Fruit Ice Cream Cone

This vegan ice cream cone is a healthy dessert option, using seasonal fuit for the ice cream and various nut and spelt flour for the cone.

Seasonal Fruit Ice Cream Cone

Prep Time 2 15

Cook Time 30

Total Time 2 45

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Servings

Ingredients

1 cup flax seed ngroundninto flour
½ cup cashews ground into flour
½ cup spelt finely ground into flour
3 tablespoons lemon juice
3 tablespoons date honey or maple syrup
½ teaspoon coarse Atlantic sea salt
2 teaspoons vanilla extract
1 pear peeled and cored
½ cup water
½ cup almonds coarsely ground
¼ cup pistachios coarsely ground
500 grams 1 pound seasonal fruit (in late summer,nI recommendnusing mango,nmelon, black plums, or fresh figs)
1 cup coconut oil
500 grams 1 pound cashews,n soaked for 12 hours
1 cup pistachios
1 cup almonds soaked for 12 hours
1 cup mint leaves rinsed
2 cups ice cubes
zest from 1 lemon
1 tablespoon ground ginger root

Instructions

Cone:
In food processor, process flours with all ingredients except almonds and pistachios.
Transfer to a bowl, add almonds and pistachios, and combine into an elastic dough.
Roll the dough into a 12-centimeter (4 ¾-inch diameter) round and place on an oven grid lined with parchment paper or Teflex. Dry in the oven at 150°C (300°F) for 15 minutes, or in a food dehydrator at 41°C (105°F) for 4 to 5 hours.
Cut dough into rounds using a 12-centimeter (4 ¾-inch) diameter ring. Roll into cones, securing bottoms with toothpicks. Oven dry on unlined oven grid for 15 minutes, or in a food dehydrator for 4 hours until cones are crispy.
Ice Cream:
Blend all ingredients to a coarse consistency (I recommend using a heavy-duty blender.) Freeze for 2 hours.
Fill cones with ice cream and serve.
Recipe posted with permission from Five Seasons In The Kitchen: Zen Inspired Vegan Cooking.