With this frozen dessert containing fresh blackberries and crumbled caramelized cones, we’re still celebrating summer in style! Above all, don’t forget the fresh basil as a garnish, it really adds a little extra! A gluten-free, dairy-free, nut-free, egg-free and vegan recipe.
Yield | 4 to 6 servings
Preparation time | 25 minutes
Cooking | 15 minutes
Ingredients
Crispy maple cones
1 cup (250 mL) crumbled gluten-free sweet cones (6 cones)
½ cup (125 ml) maple syrup
¼ tsp. (1.25 ml) fleur de sel
blackberry sauce
2 tbsp. 1/2 tsp (10 mL) cornstarch
2 tbsp. (30 ml) lemon juice
2 cups (500 mL) fresh blackberries
⅓ cup (80 ml) maple syrup
¼ cup (60 ml) chopped fresh basil and a few leaves to garnish
2 containers of 500 ml coconut vegetable ice cream
Preparation
Crispy maple cones
1. Preheat to 350°F (175°C) and place rack in center. Line a cookie sheet with parchment paper.
2. In a bowl, combine the crumbled sweet cones, maple syrup and fleur de sel.
3. Spread the mixture on the cookie sheet using a spatula. Bake for 15 minutes, flipping the pan halfway through. Allow to cool completely before coarsely grinding. To book.
blackberry sauce
1. In a small bowl, dissolve the cornstarch in the lemon juice. To book.
2. In a small saucepan over medium-high heat, heat the blackberries and maple syrup and simmer for 8 minutes, stirring often. Add the cornstarch mixture, bring to a boil and stir gently for 1 minute. Immediately remove the pan from the heat and allow the sauce to cool. Add fresh basil. Mix gently.
Assembly
1. Place a scoop of vegan ice cream in each cup. Add blackberry sauce and sprinkle with crushed crisp.
2. Place a second scoop of ice cream. Top with remaining blackberry sauce, remaining crushed crisp and basil.