By Chef: Amie Sue
Posted: July 30, 2013
This recipe will bring back childhood memories of those hot summer afternoons spent chasing after the ice cream truck. Flax seeds, banana, agave nectar, raw cacao, coconut crystals, cold pressed olive oil, cinnamon, jungle peanuts, and mesquite – these ingredients sure do beat what you’ll find listed on the drumsticks at the supermarket. A wholesome and fun recipe to share with children or your own inner child!
Yield: yields 9, 6″ cones
- 1 cup water
- 1 cup ground flax (grind in your coffee grinder)
- 1 ripe banana
- 2 Tbsp cold-pressed olive oil
- 2 Tbsp raw agave nectar
- 1 tsp ground cinnamon
- pinch sea salt
- 1 Tbsp raw coconut crystals (sprinkled on cones)
Banana Ice Cream:
4 large, frozen bananas
2-4 Tbsp water or nut milk
Raisins or fresh berries (to be added into the base of the cone. See #4 below.
½ cup melted cacao butter (use a double boiler to melt)
¼ cup cacao powder
1 Tbsp + 1 tsp mesquite powder
1 tsp agave nectar
Topping; crushed peanuts (use wild jungle peanuts!)
1) In a food processor, fitted with the “S” blade, combine the ground flax, water, banana, olive oil, agave, cinnamon and salt.
2) Blend until very smooth. Spread out in a 6″ circle shape on a lightly oiled dehydrator sheet. You will need to work semi-quickly because the flax meal with really get thick on you if you wait to long.
3)After the circles are spread out, lightly sprinkle the raw coconut crystals on top.
4) Dehydrate for about an hour at 145 degrees, then reduce the temperature to 105 and continue drying for about 6-8 hours or until you can flip and peel from the liner. Continue to dry until they are no longer sticky.
5) Wrap into a cone shape around a mold. Dehydrate for another few hours or overnight.
I sprinkled some raw coconut crystals on top of the wet batter, giving it that brown sugar cone hit.
Banana Ice Cream:
1) Chop the frozen bananas into 1″ discs and place in a high-speed powered blender.
2) Add either water or nut milk to help get it going. Blend until creamy.
3) Place the banana ice cream into a large Zip-lock baggie, squeeze the excess air out and close. Snip the bottom corner. You know have a piping bag.
4) Place a raisin or fresh berry into the bottom of the cone, this will prevent the banana ice cream from oozing out.
5) Pipe the ice cream into the cone, all the way to the top.
Place each cone into a vessel that will hold it upright and put them in the freezer until the ice cream is frozen.
They are ready to eat as is but I put mine in the freezer at this point so they would harden for the next step.
1) In a double boiler gently melt the cacao butter until it is completely in liquid form. Be very careful that you don’t overheat the pan. As soon as the cacao starts to melt, turned the burner off.
2) Once the cacao is melted completely, whisk the powders and agave into the cacao butter until thoroughly combined.
3) Take the pan off of the double boiler and set on a towel so it can start to cool.
4) Remove the ice cream cones from the freezer and dip each cone into the chocolate, gently tap the excess off chocolate.
5) Now quickly roll the chocolate covered part of the cone into the crushed peanuts. Place the cone back into the upright vessel and return to the freezer until frozen.