Homemade Ice Cream Cones
Ice cream cones made from wraps…yes you read that right, how amazing! And what perfect weather for this delicious, simple recipe. You may use BFree wraps to make nachos or pizza bases but now is the time to make some tasty cones for an easy, homemade summer essential.
Credited to: BFree
Kcal:
Difficulty: More of a challenge
Serves 12
15 mins prep
10 mins cooking time
Ingredients
- 4 BFree Multigrain Wraps
- 24 cocktail sticks (wooden tooth picks)
- 100g dark chocolate melted*
Toppings (fill a small ramekin/bowl with a topping to roll cone head):
- Hemp seeds
- Goji berries
- Bee pollen
- Cacao nibs
- Chopped nuts
- Chia seeds
- Toasted coconut.
Notes: *Check Coeliac UK's Food and Drink Information for suitable products
Method
- Preheat oven to 180
- Heat the wraps gently in the microwave or oven until soft (approx. 30-40 seconds)
- Slice the wrap into three making a Y shape. 1 wrap should make 3 cones
- Take each section and roll into a cone securing it at the top and bottom with a cocktail stick before placing it on a baking tray Repeat until all the wrap sections are used
- Bake for 10-11 minutes turn after 5 minutes until golden brown all over
- Let cool fully to set and harden
- To add toppings, tip the cone head in the bowl of melted chocolate and coat with your favourite toppings, finally dunk the tip of the cone in the melted chocolate and place on some parchment paper on a flat tray repeat using all the cones and set to the fridge until set
- Once set, fill with your favourite ice cream!
