PINK NICECREAM CONE
Having said that, I can't wait to share a little bit of news with you this weekend! Keep your eyes peeled on this page for our news flash!
FOLLOW 👉@prispuddings
Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
INGREDIENTS
NICECREAM
- 1 frozen banana
- 1/2 frozen raw beetroot ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
CONE
- 55g oat flour
- 15g agave syrup
- 15g coconut oil
METHOD
- Blend banana and beetroot together using a high speed blender (@thermomixuk @vitamix) until smooth
- Place in the freezer for 30 minutes whilst you make the cones. This will help the nicecream to thicken up for piping
- Melt the coconut oil, and mix together base ingredients until doigh forms
- Split the dough into 2 and press into 2 muffin moulds. Freeze for 15 minutes to firm up
- Use a piping bag to swirl your nicecream into the cone and decorate with toppings of your choice
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