| Level: | Intermediate |
| Total: | 6 hr 50 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 (13 1/2 ounce) can full-fat coconut milk, cold
- 1 1/2 cups cashews, soaked for at least 6 hours or overnight, drained and kept refrigerated
- 1 cup cold water
- 2/3 cup sugar
- 1/4 cup fresh mint leaves
- 1 teaspoon vanilla extract
- 1/2 teaspoon mint extract
- 1/4 teaspoon kosher salt
- 4 ounces cold dark chocolate, chopped
- 6 Mini Sugar Cones, recipe follows (store-bought is also fine)
- Store-bought crispy cookies, 2-inches wide
- Colored buttercream or cream cheese frosting
- Candy-coated chocolates
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
- To make the ice cream, combine the coconut milk, cashews, water, sugar, mint leaves, vanilla extract, mint extract and salt in a high-speed blender on high for 1 minute. Process in an ice cream maker according to the manufacturer’s direction until the ice cream is the texture and consistency of soft serve, about 30 minutes. At the end of the churning process, add the cold dark chocolate and churn until fully incorporated. Pour the mixture into a lidded container and freeze for at least 6 hours.
- To make the clown cones, place a scoop of ice cream on the cookie. Give it a cone hat and pipe a nose, mouth, hair, and hat decorations using the frosting. Use two small blobs of frosting to stick on candy coated chocolates for the eyes. Enjoy immediately or stick back in the freezer for later.
- In a medium bowl, whisk together the flour, sugar and salt. In a separate medium bowl, whisk together the egg whites, vanilla, and almond extract. Add the dry ingredients into the wet mixture and mix until you have a smooth batter.
- Heat a medium, non-stick pan over medium heat. Ladle 1 1/2 tablespoons of the batter into the middle of the pan and spread around to form a thin, 4-inch circle. Cook for 3 to 4 minutes until bubbles form and the perimeter is lightly browned and pulls away from the pan. Gently flip the cone-round and cook for 1 more minute. Carefully remove from the pan and very quickly shape the round on a greased ice cream cone mold. Press the edges to seal until crisp. Stand it up with the pointy end on top, propping it up as needed, and cool fully. Repeat with the remaining batter, cleaning the pan and greasing the cone mold each time.
Reviews
I made sure to get the ice cream mix super blended up so it would be smooth. It’s surprisingly good to be made from a cashew and coconut milk base. We did the clown cones for my daughter but we’ll definitely be making just the ice cream again
I cannot eat dairy so I was excited about this recipe. The texture of the cashews was grainy, not smooth. The other flavors were not enough to over power the nutty taste. After eating one small scoop, it went in the trash. I’ve eaten a lot of DF ice cream and this was the worst.
Does anyone know why the cashews are necessary?