Brown Bread Ice Cream Cones with Banana and Pineapple Nice Cream
These brown bread ice cream cones are taking over the internet. Super cute and just an easy recipe to make with kids. Yummy summer baby led weaning treat.
Ingredients
Cones
- Circular pice of light Cardboard cut to the size of a dinner plate I used an old cereal box.
- Tin foil
- 4 slices brown bread I get mine in our local baker so its full of good stuff!
- 1 tablespoon melted coconut oil
- 1 tablespoon maple syrup
Nice Cream
- 2 bananas sliced and frozen
- 1 cup pineapple sliced and frozen
- 125 ml coconut milk
Method
- Pre-heat oven to 180ºC.
- Cut the circular cardboard into quarters, then shape into a cone shape and wrap with tin foil to make little tin foil cones (You can also use tin cone moulds if you have them).
- 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.
- Cut into a large circle about 8-10mm in diameter. Wrap bread around the cone then place on a baking sheet. Repeat with the remaining slices of bread.
- Bake for 15 minutes then remove from the oven and leave to cool fully.
- Meanwhile, add the frozen bananas, pineapple and coconut milk to a blender and blend until smooth. Pour into a dish and cover with clingfilm then freeze for 2-4 hours
- Scoop ice cream into cones and serve.
- Sluuuurrrrp!
*