Ice Cream Cone Drumstick Sundae

Creamy banana ice cream dipped in a rich, extra-thick chocolatey coating topped with peanuts

all in a firm but chewy “sugar ice cream cone.”

This is an Ice Cream Cone Sundae that you can enjoy any day of the week!   This is a first of many new creations that I have in store for you.  This dessert is dairy-free, gluten-free, soy-free, corn-free, lactose-free, grain-free, sugar-free, dye-free, artificial flavor-free, processed-free, have I missed any others?  If you are a raw foodist, you can eat it.  If you are vegan, you can eat it.  If you are vegetarian, you can eat it.  If you love Ding Dongs, you can eat it…. If you are a foodie and love ice cream desserts… you can eat it!!  Shew, I think I got myself covered here.

Throughout my growing up years I remember going to the grocery store with my mom.  I really don’t recall if I was one of those kids who constantly asked for everything in sight (mom, you can chime in about that) but I do remember drooling over the ice cream cone cooler that used to be near the check-out lanes.  You know, the ones that look like a chest freezer with glass sliding windows on top?   I would lean over it, laying half my body on the top of it, cupping my hands around my eyes and peering into the deep cooler, spying the drumsticks.  Oh yum.  I didn’t have them often but it wasn’t due to a lack of begging. (no need to comment on this part mom).

I looked up the ingredient list in one of the Nestle Drumstick cones… scary…

Milk Fat, Milk Non-Fat, Chocolate Coating (Sugar, Coconut Oil, Soybean(s) Oil Partially Hydrogenated, Cocoa Powder Natural, Milk Non-Fat Dry, Whey, Milk Powder Whole, Cocoa Processed With Alkali, Soybean(s) Oil, Flavor(s) Artificial, Chocolate, Palm Oil Hydrogenated,Soy Lecithin) , Cone (Wheat Flour Bleached, Sugar, Soybean(s) Oil, Cottonseed Oil, Soy Lecithin, Salt) , Sugar, Corn Syrup, Whey, Stabilizer (Mono and Diglycerides, Guar Gum, Calcium Sulphate (Sulfate), Cellulose Gum, Carrageenan) , Flavor(s) Natural, Annatto Color, Flavor(s) Artificial

Now lets look at a healthier version… the Nouveau Raw Ice Cream Sundae Drumstick Cone…

Flax seeds, water, banana, cold-pressed olive oil, raw agave, cinnamon, salt, raw coconut crystals, raw cacao, peanuts (optional), mesquite powder

You decide…Nestle?  Nouveau Raw? Nestle?  Nouveau Raw? Nestle?  Nouveau Raw?…. if you selected the Nouveau Raw version, congratulations you’re a winner.  Here is the recipe. :)  Enjoy!

yields 9 / 6″ cones

Ingredients: 

• 1 cup ground flax (grind in your coffee grinder)
• 1 cup water
• 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)

Preparation:

1. In a food processor, fitted with the “S” blade, combine the ground flax, water, banana, olive oil, agave, cinnamon and salt. 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.
2. After the circles are spread out,  lightly sprinkle the raw coconut crystals on top.
3. 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.
4. 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 Ingredients:

• 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.

Preparation:

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.
6. Place each cone into a vessel that will hold it upright and put them in the freezer until the ice cream is frozen.

I had put the ice cream cones in the freezer in a Zip-lock bag for a few days, but only because I didn’t have time to deal with them once they came out of the dehydrator.  They froze perfectly, good to know.

Here is the pureed frozen bananas in a Zip-lock bag ready to pipe into the cones.  Worked great.

Can you see the raspberry in the bottom of the cone?  I did this to prevent the ice cream from leaking out of the bottom.  You could use dried fruit as well.

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.

Topping Ingredients: 

• 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

Preparation:

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.

Dipped the frozen ice cream cone in chocolate…

I made sure to get a chocolaty coating on the edge of the cone as well…

Next, I dipped it in a bowl of chopped nuts making sure to cover all the areas that I got chocolate on.  You can use any nut, shredded coconut, hemp seeds, you name it, for this step.

End result!  Sorry that the photo is a bit blurry.  I am a lefty, trying to operate my iPhone camera with my right hand… its challenging! haha

Posted on Thursday, September 6th, 2012 at 9:07 am. Filed under: Frozen Desserts Tags: Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, sugar-free, Vegan RSS 2.0 feed.