Iced Coffee Slushie Waffle Cone With Whipped Coconut Cream & Mini Choc Chunk Cookie
I'm so excited to share with you these Iced Coffee Slushie Waffle Cones with Whipped Coconut Cream and Choc Chunk Cookies. Phew, that is a mouthful but these little beauties are that. The perfect mouthful of pure decadent goodness. Photographing these babies made my tummy rumble even though I had just had lunch. Who could pass up something as good as these? Not me. Do you know the reason why I get up to go to the gym at 5.30am most mornings (not just for me time - although that is a great excuse .too). It's so I can eat more glorious food like this. Ha. Mind you doing 80 burpees like I did on Monday could have easily been avoided. I really hate burpees, the assault bike and basically anything that makes me want to vomit. That's what I get for being a glutton.
Being a food blogger has its downfalls and that's testing all the yummy food coming out of the kitchen. It's hard stopping at one taste test when it tastes just so good. Like these cones. I had to have a little lick of the chocolate when I was covering the cones, I had to taste the mini choc chunk cookie dough plus one when they were warm out of the oven. I can't resist warm chocolate chunk cookies out of the oven. I am weak. Then a little taste test of the whipped coconut cream and when I made the iced coffee slushie filling. They all needed to be tasted I tell you. It's so it can be perfect for me to give the recipe to you guys.
Without such testing, I may not be 100% happy with the final recipe. So in the name of a good recipe, I present these cones to you. I've taste tested the heck out of them for you. Hehe. So let me tell you what this little beauty has in store for you. The waffle cones are coated inside with a glorious coating of dark chocolate and dunked into sprinkles to edge the top. All in the name of sprinkle bling.
The scrummy iced coffee slushy filling is perfect on a hot day and great for that caffeine kick. Lots of ice, a touch of maple and some good quality instant coffee. This cone is my pimped up version of a fancy iced coffee. Make sure you slurp it out with a straw.
To top this crazy concoction I whipped up some coconut cream to smooth luscious waves and piped it on top of the cone drizzled with a little more chocolate. Can never have too much chocolate.
To crown this masterpiece I finished it with a mini choc chunk cookie. Because what good is an iced coffee without something else to nibble on. The whole recipe is dairy free. It could be gluten free if you can find gluten free waffle cones or you could simply serve it in a bowl without the waffle cone and drizzle in LOTS of chocolate to make up for it. Sound like a great idea.
I know it is winter here in my side of the world but for those who are enjoying sweat filled days and balmy nights, this would make a really great dessert. For those who are still wearing a million layers. Our time is coming to enjoy the warmer weather again very soon but in the meantime don't let the cold weather put you off. Make my Iced Coffee Slushie Waffle Cone with Whipped Coconut Cream & Mini Choc Chunk Cookies ASAP regardless of what the weather is doing outside.
Iced Coffee Slushie Waffle Cone With Coconut Whipped Cream & Mini Choc Chunk Cookies
Prep Time: 24hrs (inc chilling)
Cook Time: 12-15 min
Serves: 6
Download & Print RecipeIngredients
- 2 cup almond meal
- 1/4 cup arrowroot
- 1/3 cup rolled oats
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup coconut oil, melted
- 1/4 cup coconut sugar
- 1 egg
- 1 tbsp vanilla extract
- 1/2 cup chocolate chunks {approx 100g}
- 6 waffle cones
- 200g 70% dark chocolate
- sprinkles
- 1 400ml can coconut milk (chilled in fridge for 24 hours)
- 2 tsp vanilla extract
- 2tsp maple syrup
- 4 cups ice cubes
- 3 tsp instant coffee
- 2 tbsp hot water
- 4 tbsp maple syrup
- 2 cup almond milk
- 125g 70% dark chocolate, melted
Instructions
*Make sure you chill the can of coconut cream in the fridge for 24 hours before making this dessert.
Mini Choc Chunk CookiesPreheat oven to 180 degrees C (fan bake). Line a large baking tray with baking paper.
In a large bowl add the almond meal, arrowroot, salt and baking soda. Stir dry ingredients to combine.
Add in the coconut sugar, coconut oil, egg and vanilla. Briefly stir together before adding the choc chunks.
Roll out small teaspoon sized cookies and flatten out on the tray. Repeat until all the mixture is used. (Alternatively you could make 10-12 mini cookies and the rest larger - will just need a slightly longer cooking time.
Place the trays into the preheated oven for 12-15 minutes or until golden brown. Remove and let the cookies cool completely.
Waffle ConesAdd the chocolate, broken into smaller pieces, into a small microwavable bowl. Place the bowl into the microwave and cook for 30 sec. Stir and repeat until the chocolate has melted.
Using a spoon, scoop some of the melted chocolate inside of the waffle cone and twist the cone around to allow the chocolate to cover the inside of the cone. It is important the the entire inside of the cone is covered in an even layer. You can use a offset spatula to spread the chocolate around the inside of the cone if you wish. Let the excess chocolate drizzle out into the spare chocolate bowl.
Spread a small amount of chocolate around the lip of the waffle cone.
Place about 1/2 cup of sprinkles into a dish and dip the edge of the waffle cone into the sprinkles to cover the outside chocolate. Remove and set the cone in a glass to set. Repeat with the remaining cones.
Coconut Whipped CreamRemove the chilled coconut milk from the fridge and remove the lid. Scoop the thick coconut cream from the top of the can leaving the watery liquid at the bottom. This can be used in a smoothie or tossed.
Place the coconut cream into a bowl of an electric mixer with a whisk attachment. Beat the coconut cream for 1 minute before adding the maple syrup and vanilla. Beat for a further minute.
Using a plastic spatula scrape the edge of the bowl and scoop the whipped coconut cream into a piping bag with a large star attachment. Twist the end of the bag and place into the fridge until required.
Iced Coffee SlushieIn a small cup add the instant coffee, maple syrup and hot water. Stir to dissolve and combine. Add to a large blender jug. Let it cool slightly before adding the ice.
Into the jug also add the ice and milk. Blitz the mix until creamy and slushie like. Remove and pop into the freezer until needed. (Best if it is not left any longer than 30 -45 minutes)
AssemblyGrab a set waffle cone and scoop into some of the iced coffee slushie.
Pipe on top with a swirl of the whipped coconut cream.
Press into the side one of the mini choc chunk cookies and finish with a drizzle of melted chocolate.
Pop a straw in and enjoy slurping the slushie down or devour with a spoon.
Cooks Notes-The waffle cones will last for up to a week in an airtight container already coated in chocolate.
- You can make the Mini Choc Chunk Cookies a week in advance and kept in an airtight container in the fridge or up to a month in the freezer.
