Sugar Ice cream Cone


 Sugar Ice cream Cone

for 8-10 cones

  • 60g coconut oil (neutral coconut oil also work)
  • 60g olive oil
  • 90g aquafaba
  • 1 tbsp flax seeds
  • 110g sugar
  • Pinch of vanilla powder or extract
  • 150g flour
  • Pinch of salt


  1. Melt the coconut oil and mix with the rest of the ingredients using a whisker;
  2. Transfer to small container and let it rest in the fridge overnight;
  3. Spread the dough in circles with a small spatula over a non stick baking paper and bake it at 190°C for about 15-20 minutes until golden edges. The dough will still be solft when warm;
  4. Use a cone mold and protecting your fingers with a paper roll the dough around the cone mold;
  5. Transfer the cone to a cold surface and let it cool down until firm and crunchy, for about 30 minutes;
  6. Store in airtight container for about 3 months and use to serve your ice creams!


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