Seasonal Fruit Ice Cream Cone
Servings
8 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.