Google+ Rawfully Tempting™: Waffle Cone Ice Cream Rolls

Best of Raw


Voted Best of Raw - Favorite Raw Vegan Gourmet Chef + Favorite Raw Vegan Blog.

Healthy Personal Care -

6th Annual Best of Raw Award

6th Annual Best of Raw Award

August 5, 2018

Waffle Cone Ice Cream Rolls

I’m super excited about this new treat!  This does require some preparation, but since they are frozen, you can make a large batch and have them on hand. Ok, I can’t promise they’ll stick around long...but they are worth the love put into preparing them. I served these at my chiropractors’ office and wish I had gotten video of the smiling faces as folks tasted these precious bite-sized delights!  Let’s get started!

Cone Ingredients
1/2 cup almond flour
1/2 cup almonds, soaked overnight
1/2 cup dried coconut
1¾ cups water, as needed
4 Tablespoons ground golden flax seed
2 ripe bananas
pinch sea salt
2 teaspoon vanilla extract (Or 6 drops Medicine Flower vanilla extract)
5 medjool dates, pitted
2 Tablespoons lucuma powder, optional 
1/2 cup maple syrup (or your fav sweetener)

Chocolate Ice Ceam Ingredients (or your favorite ice cream/nice cream recipe)
1 young Thai coconut, meat and water
3/4 cup raw cashews, (depending on how much coconut water...add more if not creamy when blended)
1/4 cup almonds, soaked overnight
1/4 cup maple syrup, to taste
Pinch sea salt
1 - 2 teaspoons vanilla extract ( 6 drops a Medicine Flower vanilla extract)
4 drops Medicine Flower coffee extract, optional
1/4 cup cacao powder
1 teaspoon mesquite powder (adds richness to flavor)
2T cacao nibs, optional

1/4 cup cacao paste, melted

Cone Crust Directions 
Blend almonds, water and coconut. Blend in bananas. Slowly add  remaining cone ingredients and blend well. Taste for sweetness, and adjust as desired.

Using a large offset spatula, spread batter onto 2 non-stick dehydrator  trays.  It should be about 1/8" thick. Tap tray on counter to even and remove any bubbles. (Set aside about 1/4 cup of batter to patch any holes that may form when dehydrating)

Dehydrate at 110 degrees F for about 4 hours.  Flip onto a mesh tray and carefully peel off non-stick sheet, leaving wet side now up. Patch any holes at this time with extra batter. If  not coming off easily, dehydrate another hour and try again. (This is also when you can make cones. The directions are posted here). 

After flipping, dehydrate another 2-3 hours, or until dry, but flexible.  

Ice Cream Directions  
Blend ice cream ingredients above. Put mixture into ice cream machine, or freeze in container, sotriing frequently, and blend as needed.

Cut Cone Crust into 2”W x 3”L strips. Using small offset spatula, spread about 1Tablesppon ice cream across a strip, and slowly roll it up. Place on cookie sheet, seam down, in freezer.  Repeat for all strips, or simply cut circles and create ice cream sandwiches. Freeze for an hour or longer.

Melt cacao paste over a bowl of hot water. (Or use your favorite chocolate syrup recipe).
Place in small squeeze bottle and drizzle over rolls or sandwiches. Store in freezer in airtight container for up to 2 weeks.  Please comment below if you’ve tried this recipe.  We’d love to hear from you!!!


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