Ice Cream Cones

Who said you can only eat ice-cream on weekends? this beauty could be your side every day of the week. Remember to feed your soul!



For the blue layer:

  • 400g coconut cream
  • 70g coconut milk -from bottle
  • 1tsp coconut butter
  • 60g xylitol
  • 40g maple syrup
  • 1/4tsp vanilla extract
  • a pinch of himalayan salt
  • 2tsp butterfly pea tea powder from Rawnice
  • 1/4 cup of hot water
  • Mix butterfly pea tea with hot water. Set aside.

For the pink layer:


  1. For the pink layer, place coconut cream, milk, coconut butter, xylitol, maple syrup and salt into a saucepan and bring to a simmer.

  2. Remove from heat, add vanilla extract, salt and pitaya powder. Pour mixture into blender and blend for 30 seconds. This removes graininess from the texture.

  3. Pour mixture, up to 4cm high, into freezable containers. Allow mixture to cool completely before freezing. Freeze overnight.

  4. Repeat the same with blue layer.

  5. The next day cut frozen mixture into pieces, and blend first pink layer, then blue layer.

  6. Pour both mixtures into a container, and freeze for at least 20 minutes.

  7. Enjoy your ice cream!

This recipe was created by:

Ella is originally from Poland but lives in Ireland with her hubby and baby boy. Sheโ€™s a rising star on the vegan food scene and creates the best Ocean smoothie bowls while being a total sweetie.

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"I made an amazing rainbow cake! Everyone loved it, and I love that it's not just nice to look at, but it's also healthy! Thank you :)"

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Gali N.