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Seasonal Fruit Ice Cream Cone

Vegan Ice Cream And 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.

  • Duration
  • Cook Time
  • Prep Time
  • 8 cones and 1 kg (2 ¼ pounds) ice creamServings



  • 1 cup flax seed, ground into 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

Ice Cream

  • 500 grams (1 pound) seasonal fruit (in late summer, I recommend using mango, melon, black plums, or fresh figs)
  • 1 cup coconut oil
  • 500 grams (1 pound) cashews,  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



1. In food processor, process flours with all ingredients except almonds and pistachios.

2. Transfer to a bowl, add almonds and pistachios, and combine into an elastic dough. 

3. 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.

4. 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:

1. Blend all ingredients to a coarse consistency (I recommend using a heavy-duty blender.) Freeze for 2 hours. 

2. Fill cones with ice cream and serve.

Recipe posted with permission from Five Seasons In The Kitchen: Zen Inspired Vegan Cooking.