Tue, 6 August 2019
I used a really good quality bread came from our local baker that contains no sugar and lots of seeds so is super nutritious and filled with a really simple banana and pineapple ice cream with a dash of coconut milk to help it mix better. Really though, when you think about it, this really is just brown bread and banana done in a different way.
Ingredients:
Cones
Circular pice of light cardboard, cut to the size of a dinner plate (I used an old cereal box).
Tinfoil
4 slices brown bread
1 tablespoon melted coconut oil
1 tablespoon maple syrup
Ice-cream
2 bananas sliced and frozen
1 cup pineapple sliced and frozen
125ml coconut milk
Method:
1. Pre-heat oven to 180ºC.
2. Cut the circular cardboard into quarters, then shape into a cone shape and wrap with tinfoil to make little tinfoil cones (You can also use tin cone moulds if you have them).
3. Take a slice of bread and using a rolling pin roll until really flat, then lightly brush both sides with coconut oil and one side with maple syrup.
4. Cut into a large circle about 8-10mm in diameter.
5. Wrap bread around the cone then place on a baking sheet. Repeat with the remaining slices of bread.
6. Bake for 15 minutes then remove from the oven and leave to cool fully.
7. Meanwhile, add the frozen bananas, pineapple and coconut milk to a blender and blend until smooth.
8. Pour into a dish and cover with clingfilm then freeze for 2-4 hours
9. Scoop ice cream into cones and serve.
