-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
NICECREAM
| 1 | frozen banana |
| 1/2 | frozen raw beetroot |
CONE
| 55g | oat flour |
| 15g | agave syrup |
| 15g | coconut oil |
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 👉 @PriBakes @pribakesuk
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