frozen cones (vegan & gluten-free) Something Vegan

author somethingvegan   2 weekly ago

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Dairy-Free Ice-Cream Recipe (No Ice-cream Machine Required)

Thanks for watching! All info you will need is below! I got the ice-cream base recipe from Gemma at Bigger Bolder Baking: HOW TO MAKE THE ICE-CREAM BASE: You’ll need: - 3 cans of full fat coconut milk - 2/3 cup sugar - 1 tsp vanilla 1. Put two cans of coconut milk in the fridge overnight 2. Put one can of coconut milk into a pot with 2/3 cup of sugar. Bring the pot to a light simmer for 30 minutes to 1 hour, until it reduces by about half and is thick. Put it in the fridge overnight as well. 3. The next day, open the 2 cans of coconut milk that were in the fridge. Carefully scoop the cream off the top into a mixing bowl. Use an electric mixer to beat the coconut cream on high until it is thick, fluffy and creamy. 4. Add the thick coconut milk & sugar mixture to the bowl and beat with the coconut cream. It should resemble a light, fluffy whipped cream after about 2 minutes. 5. Add a tsp of vanilla and beat a few seconds more until combined. Biscuit recipe found here: FOLLOW ME ON INSTAGRAM: ♢ Website: ☆ Snapchat: livbiermann ☾ Ask me questions anonymously (or not.. I like to see who you are as well!) : Ⓥ Want to watch documentaries/get the facts? Check out these links: Gary Yourofsky's Best Speech You'll Ever Hear: Ⓥ Want answers to all the nutrition questions you may have about veganism? Check out these links: Ⓥ Books on Veganism/ Vegan Cookbooks: The China Study The Starch Solution Crazy Sexy Diet The Oh She Glows Cookbook ☯ Books on wellness/ spirituality/ self-help The Power - Rhonda Byrne The Magic - Rhonda Byrne Yoga Girl - Rachel Brathen Make Your Own Rules Diet - Tara Stiles ___ CONTACT: ☾ Or DM me on instagram ___ CAMERA: Canon T6i Iphone 6 ___ MUSIC: Ground Wearing Thin ft. Andrew Milicia - Light foot Dreams- Joakim Intro/outro: remix of Mirror Maru- Cashmere Cat

8 oz. vegan chocolate chips
1 Tbsp. refined coconut oil
8 vegan gluten-free sugar cones (I used some made by Goldbaum’s)
About 3 cups vegan peanut butter ice cream (I used Breyer’s non-dairy vanilla peanut butter)
Crushed peanuts for topping

Add the coconut oil to the chocolate chips in a microwave-safe bowl. Melt in the microwave, 30 seconds at a time, stirring between each interval. Spoon the melted chocolate into each cone, turning and pouring back out into the bowl, until the interior of each cone is completely coated. Put in the fridge or freezer to harden and set. Wrap the cones in parchment paper (make sure the paper cone is quite a bit taller than the actual cone so the ice cream can extend beyond the cone). Spoon and press the ice cream into the cones. Put back in the freezer for a bit so the ice cream can re-set. Drizzle more of the melted chocolate on top of each cone, and sprinkle with crushed peanuts. (If your chocolate has set, just re-melt it in the microwave.) Fold the tops of the paper down over the ice cream, and return the cones to the freezer until ready to eat. Makes 8 frozen cones.

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