First things first….the ice cream! You will want to have this ready to go so I would make this the first step and freeze for at least 4 hours before rolling into these delicious cones. The ice cream lasts for a couple of weeks so go ahead and make it even if you aren’t ready to have it that day.
Banana Ice Cream
Ingredients: Very ripe banana’s – one large banana for each serve
Method: Cut the bananas into coins and freeze on a biscuit tray. This takes approximately 4 hours.
Once frozen add bananas to the food processor and blend. Occasionally scrape down the sides and continue to blend until smooth, approximately 5 minutes. This takes longer than you expect but keep scraping down and processing and eventually it comes together!
Scoop and enjoy immediately as a soft serve or, for firmer ice cream, place in container and freeze for at least 1 hour. You can vary this by adding berries, vanilla or cacao powder, but it really needs zero meddling to be delicious. Voila!
Buckwheat Vanilla Cone
I never really eaten ice cream at home, especially in a cone! But the joy it brings to my 5 year old is unbelievable, so I started buying cones from the supermarket. They are SO BAD! Not to mention the weird ingredients some them contain. Making your own is super fun and although you do need a little skill in the flipping and moulding department it’s actually pretty easy. You can whip up a batch in less than 15minutes. Most of all they are SO GOOD! No flavours, colours or high fructose corn syrup to be found.
Makes 8
You will need:
2 egg whites
3 Tbsp milk (I used rice milk)
1/2 tsp vanilla extract
pinch of salt
1/2 cup sugar (I used muscavado, but any will do)
2/3 cup buckwheat flour
2 Tbsp melted butter (coconut oil may also work)
Champaign flutes for popping the cone in to cool (unless you happen to have one of those cool ice cream racks they have at the dairy)
Whisk the first 5 ingredients till well combined. Add the rest of the ingredients and mix well.
Heat a non stick pan and add 1 and a 1/2 Tbsp of the batter to the pan (no oil). Spread the batter into a large circle with a spatula, working quickly so the batter doesn’t cook before it is spread out. You want it to be quite thin so its will crisp up. After cooking for roughly 4 minutes (or until you can see it browning on the edges) carefully lift it up with a fish slice and flip. Cook for a minute or so on this side. Now, this is the tricky/hot part! Pick the circle up and shape into a cone. (Tip, roll the bottom tight first). When rolled, let it sit (in a champagne flute is perfect) till it crisps up and holds its shape. Repeat till you have used all the batter. When they’re cool, you can melt some chocolate (I used 72% whittlers, which even Ari loved), and dip the cones into it. You can also sprinkle with coconut, chopped nuts or seeds. Have fun with the decorating. There you have it! Perfect for these occasional sunny winter days we are having and I know these will be a firm favourite in our family this summer!
