Raw Vegan Ice Cream Cone
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 6
For prepping the kelp noodles:
  • 1 Tablespoon baking soda
  • Some warm water
Raw vegan ice cream cone
  • 2 cups young coconut meat
  • 1 cup kelp noodles
  • 2 Tablespoons + 1 teaspoon maple syrup
  • 1¼ teaspoons non-alcohol vanilla extract
  • ¼ teaspoon salt
  1. In a large bowl, place the kelp noodles and pour in and submerge the kelp noodles with plenty of warm water.
  2. Add in a tablespoons of baking soda and mix it in well. Let it sit for a couple of hours until the noodles become soft and has a texture close to glass noodles.
  3. Rinse the kelp noodles well and drain.
  4. Add the young coconut meat, kelp noodles, maple syrup, vanilla extract, and salt into a blender and blend until it becomes a smooth but thick mixture. If you are using a Vitamix, use the tamper to help blend the thicker mixture. If you are using a regular blender and having trouble blending because of its thickness, add a little bit of water, but only the minimum amount you need to blend it smooth and no more! It should be a thick paste like mixture when you are done blending.
  5. On a dehydrator tray, lay down a mesh and a silicone sheet. Spread the mixture into the desired size you would like your ice cream cones to be, making the thickness about ¼ inch thickness. My rounds were about 6½ inches in diameter and with this size, the mixture makes 6 cones.
  6. Set aside about an ⅛ cup of the mixture in the refrigerator to use as a glue later for the cones.
  7. Put the dehydrator trays in the dehydrator and dry at 115℉ for a couple of hours until the surface of the mixture dries and forms a skin.
  8. Once the surface is dry, remove the tray from the dehydrator and flip the sheet. To do so, place another mesh sheet, then another dehydrator tray on top and flip the trays upside down. Take off the dehydrator tray and the mesh sheet on top and peel off the silicone sheet.
  9. Stamp the surface using the mesh sheet to emulate a waffle cone texture. Press the mesh sheet onto the cone rounds firmly, then peel it off.
  10. Put the tray back in the dehydrator and dry for another hour.
  11. Once the surface is fairly dry, flip the rounds upside down so that the textured side is on the bottom.
  12. Make paper cones by rolling the paper into cone shapes and taping it with a piece of scotch tape. Cut the excess paper at the top so it will fit the dehydrator tray better. Make one paper cone for each round you have.
  13. Place the paper cone in the middle of the partially dried cone rounds and roll the sides up over it, into the shape of a cone. Take a small amount of the wet mixture you saved in the fridge and use it as a glue to hold the sides in place. Stuff a small amount of the mixture at the end if there is an opening to seal the cone's bottom.
  14. Dry in the dehydrator for about another 21 hours until the ice cream cones are completely crunchy and crispy. ***Make sure when placing the cones that no paper gets close to the heating elements of the dehydrator!
Store in an airtight container. Keeps for one month.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-ice-cream-cone/