Peanut Butter Jelly Nice Cream with Homemade Cones

Peanut Butter Jelly Nice Cream with Homemade Cones

So, who would have thought it would be so easy to make homemade ice cream cones?

The delicious, crisp and sweet waffle cones require just a few simple steps. We absolutely love them!

We decided to go with peanut butter jelly nice cream, which requires just three ingredients and is a childhood favourite of ours!

Peanut Butter Jelly Nice Cream with Homemade Cones

Print Recipe
Peanut Butter Jelly Nice Cream with Homemade Cones
Peanut Butter Jelly Nice Cream with Homemade Cones
Servings
6 cones
Ingredients
For the cones
  • 4 tbsp aquafaba (juice from a tin of chickpeas)
  • 1/2 cup sugar
  • 3 tbsp soya milk
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 2/3 cup plain flour
  • 2 tbsp coconut oil melted
For the nice cream
  • 6 frozen bananas sliced
  • 2 tbsp peanut butter
  • 2 tbsp strawberry jam
  • Small handful of peanuts
Servings
6 cones
Ingredients
For the cones
  • 4 tbsp aquafaba (juice from a tin of chickpeas)
  • 1/2 cup sugar
  • 3 tbsp soya milk
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 2/3 cup plain flour
  • 2 tbsp coconut oil melted
For the nice cream
  • 6 frozen bananas sliced
  • 2 tbsp peanut butter
  • 2 tbsp strawberry jam
  • Small handful of peanuts
Peanut Butter Jelly Nice Cream with Homemade Cones
Instructions
  1. First, place a small container in the freezer to use later for the nice cream.
  2. To make the cones, combine the aquafaba, sugar, soya milk, vanilla, and salt in a mixing bowl. Then stir in the flour and coconut oil.
  3. Spoon 2 tbsp of the mixture into a cold pan and spread into a circle roughly 6 inches wide.
  4. Place the pan on a medium heat and cook the cone mixture for 4-5 minutes or until the cone starts to brown, then flip and cook for a further 2 minutes.
  5. Remove the cone from the pan and immediately place it on top of a kitchen towel. Roll into a cone shape using the towel to protect your hands from the heat. It’s important to work quickly as the cone will start to harden. Once rolled, hold it down along the edges so the cone hardens in position.
  6. Repeat steps 3-5 for the remaining cones, making sure the pan has cooled down before adding any mixture.
  7. To make the nice cream, process the frozen bananas and peanut butter until smooth. Remove the small container from the freezer and transfer the nice cream to the container, then fold in 1 tbsp of jam.
  8. To serve, scoop the nice cream into the cones, drizzle with the remaining jam and top with the crushed peanuts.

Equipment
– Magimix 4200XL (buy here)

Homemade Vegan Pesto

Homemade Pesto

We love pesto in our household as it’s a quick way to add huge herby flavour and beautiful colour to our meals.

It takes no time at all to make this delicious pesto recipe and you can save it for later by storing the jar in the fridge, or simply use it immediately when it’s most fresh. We can guaranteed you will think twice before buying supermarket pesto again!

Makes 4 servings.

Homemade Pesto

Print Recipe
Homemade Vegan Pesto
Homemade Vegan Pesto
Servings
4
Ingredients
  • 2 cups fresh basil leaves
  • 1/2 cup pine kernels
  • 2 garlic cloves
  • 1/2 cup nutritional yeast
  • large pinch of salt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
Servings
4
Ingredients
  • 2 cups fresh basil leaves
  • 1/2 cup pine kernels
  • 2 garlic cloves
  • 1/2 cup nutritional yeast
  • large pinch of salt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
Homemade Vegan Pesto
Instructions
  1. Combine all ingredients in a food processor.
  2. The pesto will last around 5 days in the fridge or you can freeze it to use at a later date.

Equipment
– Magimix 4200XL (buy here)

#SoVegan

Make-Your-Own Milks (Almond & Coconut)

Almond and Coconut Milk

These simple and delicious milk recipes from the amazing My Whole Food Life are really easy to make. We’ve been meaning to share recipes for almond and coconut milks for a while, so we’re really excited about teaming up with My Whole Food Life to show everyone how straightforward it is to make these at home!

The taste is much creamier and delicious than store-bought milks and you can use the leftover pulp to make flour. For almond flour, simply bake the remaining pulp at 200°C for approximately 1 hour, then process until fine. For coconut flour, bake the pulp at 200°C for approximately 2 hours, then process until fine.

If you’re missing any equipment for the following recipes, make sure you check out the links at the bottom of the page.

Almond Milk

Ingredients
1 cup raw almonds
2 cups water
1/2 tsp vanilla extract

Method
1. Soak almonds in water overnight.
2. Drain and rinse almonds until water comes out clean.
3. Blend almonds, water (2 cups) and vanilla in blender for 1-2 minutes.
4. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
5. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
6. Transfer the almond milk from the mixing bowl to a glass bottle or jar.
7. Store in the fridge and use within 4-5 days. Shake well before use.

Coconut Milk

Ingredients
1 cup shredded coconut
3 cups water
1 tsp vanilla extract

Method
1. Blend coconut, water and vanilla in a blender for 1-2 minutes.
2. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
3. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
4. Transfer the coconut milk from the mixing bowl to a glass bottle or jar and keep in the fridge.
5. Store in the fridge and use within 4-5 days. Shake well before use.

Equipment

Make sure you visit the My Whole Food Life blog to discover a variety of healthy and delicious recipes.

#SoVegan