Coconut cream and toasted sesame oil come together for a creamy, nutty treat inside a rice paper bacon cone.
Prep Time: 20 Minutes
Cook Time: 1 Hours
No-churn roasted sesame ice cream:
1 can coconut cream
2 tablespoons toasted sesame oil
1/3 cup agave or other sweetener
1 tablespoon arrowroot starch
1 cup heavy cream, divided
Rice paper bacon cones:
1/2 cup tamari
1/4 cup vegetable oil
2 tablespoons maple syrup
1 teaspoon smoked paprika
Salt and fresh cracked pepper to taste
8 brown rice paper wrappers
Tamari chocolate sauce:
1 cup semisweet chocolate chips
1 tablespoon coconut oil
1/4 cup cocoa powder
6 to 8 tablespoons tamari
Roasted sesame seeds
Candied orange zest and candied ginger
Whipped coconut cream or heavy cream
Let's get Cooking...
Make the ice cream:
Into a saucepan, add the coconut cream, sesame oil and agave. Stir to combine. In a small bowl, pour about a tablespoon of the heavy cream and add the arrowroot starch. Whisk until combined, then add to saucepan. Continue to cook for 5 minutes over medium-high heat until the mixture thickens slightly.
Remove from heat and stir in the remaining heavy cream. Allow to cool slightly, then transfer to a container and place in the freezer to chill for at least 2 hours. Remove from the freezer, and whip with a handheld beater until thick. Return to the freezer to harden overnight.
Make the rice bacon cones:
Preheat oven to 375 degrees.
Cover paper cones with aluminum foil, and set on a parchment-lined baking tray. Spray cones with cooking spray.
In a shallow, rimmed bowl, add tamari, vegetable oil, maple syrup, smoked paprika, salt and pepper. Whisk to combine.
Slide a sheet of the rice paper into the marinade, coating every inch. Repeat with a second sheet, then press the two sheets together. Massage slightly if needed to soften papers. Fold papers in half to form a half-moon shape, allowing excess liquid to drip off, then roll into a cone shape and place over an aluminum-lined paper cup. Repeat with remaining rice paper and marinade.
Bake cones for 10 to 15 minutes, or until crispy and the paper is bubbled slightly. Remove from the oven and allow to cool completely.
Make the chocolate sauce:
Over a double-boiler, melt chocolate chips. Add coconut oil and continue to stir until mixture is combined, then remove from heat.
In a small bowl, combine the cocoa powder and tamari. Pour this mixture into the melted chocolate and whisk until combined.
Assemble the cones:
Dip the lip of each cone into the chocolate sauce. Hold the dipped cone over a small plate, and sprinkle with sesame seeds.
Fill with a few scoops of the sesame ice cream, and garnish with orange zest or candied ginger, if desired.