Raw Ice Cream Cones [Vegan, Grain-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Looking for a crispy, healthy edible vessel for your fave plant-based ice cream? These ice cream cones are made out of kelp noodles and young coconut meat. Have no fear! If you've never worked with these ingredients before, this recipe breaks down what they are and how to prepare them.

Raw Ice Cream Cones [Vegan, Grain-Free]

Ingredients

For Prepping the Kelp Noodles:

1 tablespoon baking soda
Some warm water

For the Cones:

2 cups young coconut meat
1 cup kelp noodles
2 tablespoons maple syrup
1/4 teaspoon salt
1 1/4 teaspoons vanilla extract

Preparation

In a large bowl, place the kelp noodles and pour in and submerge them with plenty of warm water.
Add in a tablespoon of baking soda and mix well. Let sit for a couple of hours until the noodles become soft and have the texture of glass noodles. Rinse well and drain.
Add the young coconut meat, kelp noodles, maple syrup, vanilla extract, and salt into a blender and blend until it becomes a smooth but thick mixture. If you are using a blender without a tamper to aid blending, add a bit of water if you need help blending.
On a dehydrator tray, lay down a mesh and a silicone sheet. Spread the mixture into the desired size you would like the cones to be, making the thickness about 1/4-inch. If you would like 6 cones, make rounds that are 6 1/2 inches in diameter.
Set aside about 1/8 cup of the mixture in the refrigerator to use as a glue later on.
Put the dehydrator trays in the dehydrator and dry at 115°F for a couple hours until the surface of the mixture dries and forms a skin.
Once the surface is dry, remove trays and flip the sheet. Do so by placing another mesh sheet and try on top and flipping upside down. Take off the dehydrator tray and sheet on top and peel off silicone sheet.
Stamp the surface using the mesh sheet to emulate a waffle cone texture. Press the sheet firmly then peel off.
Put the tray back in the dehydrator for another hour.
Once the surface is fairly dry, flip the rounds upside down so the textured side is on the bottom.
Make paper cones by rolling paper into cone shapes and taping. Cut the excess paper at the top so it will fit the dehydrator tray better.
Place the paper cone in the middle of the partially dried cone rounds and roll the sides up over it into the shape of a cone. Take a small amount of mixture from the refrigerator and use it as a glue to hold the sides in place. Stuff a small amount of the mixture at the end if there’s an opening.
Dry in the dehydrator for about 21 hours until they are crunchy and crispy.

Notes

Make sure that none of the paper cones gets too close to the heating elements of the dehydrator.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

AUTHOR & RECIPE DETAILS

Mariko Sakata is a raw food chef and educator. She has a passion for creating simple and easy recipes, which she shares on her recipe blog, marikosakata.com. Her focus is to help people enjoy the benefits of raw and plant-based food by making it easily accessible and fun for everyone.