Delicious, healthy, vegan ice cream cones to make yourself. Gluten-free and naturally sweetened, they are the perfect alternative to traditional, industrially produced waffles. Practical size, perfect also as a healthy alternative for children.
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 22 minutesminutes
Servings 12Servings
Calories 16kcal
Ingredients
1Pieceripe bananathe more mature the better
6PieceMedjool datespitted, *if too dry, soak in hot water for 1 hour
250gOatmealgluten-free, I simply grind my own oatmeal into flour in a high-powered blender
Prepare muffin tin. If the pan does not have a good non-stick coating, grease it a little and possibly put strips of baking paper in it.
Preheat oven to 110 degrees.
Put banana and dates in a blender and blend until a fine paste is formed. Add vanilla and salt and mix well once again.
1 Piece ripe banana, 6 Piece Medjool dates
Add in ½ of the oat flour and continue blending. Pour in remaining oatmeal, mix and check consistency. If too dry, add vegetable milk in sips. The dough is perfect as soon as it is "kneadable". See recipe video.
250 g Oatmeal, ¼ tbspn Bourbon vanilla ground, ¼ tbspn Salt, Vegetable milk as needed
Divide dough into 12 equal portions and place in muffin tin. Press into the mold with wet fingers and pull up the edges slightly. Place in oven and pack for 12 minutes, until popsicles look nice and dry and lightly browned.
Remove from oven and let cool completely.
Remove from mold, fill with ice cream scoops as desired. Garnish with desired toppings and enjoy!
Store leftovers in an airtight container for up to 7 days. Can be kept frozen for up to one month.