- 1 (13.5 ounce) can chilled full-fat coconut milk
- 1 1/2 cups raw cashews, soaked at least 6 hours or overnight, drained and refrigerated
- 1 cup cold water
- 2/3 cup granulated sugar
- 1/4 cup fresh mint leaves
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon mint extract
- 1/4 teaspoon kosher salt
- 4 ounces cold dark chocolate, finely chopped
- 6 Mini Sugar Cones, see recipe below (store-bought cones are also suitable)
- 2" crispy shop-bought cookies
- Colored buttercream or cream cheese icing
- Candy-coated chocolate pieces
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Special Tools Needed:
- An ice cream machine
- Cone mold
- For the ice cream: Dive into creamy bliss with this vibrant mint blend! Place coconut milk, cashews, water, sugar, mint leaves, vanilla extract, mint extract, and salt into a high-speed blender. Blend at high speed for about 1 minute until silky smooth. Pour into your ice cream maker and churn per manufacturer's instructions to a dreamy soft-serve textureroughly 30 minutes. In the final minutes, toss in the chopped cold chocolate and mix until perfectly studded throughout. Scoop into an airtight container and freeze for at least 6 hours to let the flavors pop.
- Finishing the clown cones: Transform your scoops into circus magic! Spoon a generous scoop of mint ice cream onto a crispy cookie base. Crown it with a sugar cone "hat." Unleash your inner artist with colored frosting: pipe on playful eyes, a goofy mouth, a button nose, wild "hair," and festive hat details. Press in candy-coated chocolates for sparkling eyes. Serve immediately for instant joy, or freeze for later funthese whimsical treats will delight kids and kids-at-heart!
- Whip up homemade crunch that elevates everything! In a mixing bowl, combine flour, sugar, and salt. In another, whisk egg whites, vanilla, and almond extract. Gradually stir dry into wet until batter is velvety smooth.
- Heat a nonstick skillet over medium. Pour 1 1/2 tablespoons batter, spreading into a thin 4-inch circle. Cook 3-4 minutes until bubbly and edges turn light golden, then flip and cook 1 more minute. While hot, shape around a greased cone mold, pinching seams to seal. Prop point-up to cool and crisp. Repeat, regreasing as neededthese fresh cones add irresistible homemade charm!
Tip: This batter shines for fortune cookies too! Use 1 tablespoon for 3-inch circles, fold around a message, pinch corners, and set in a muffin tin for perfect shape.
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