It’s September 22 and that means it’s National Ice Cream Cone Day! Woohoo! Time for a history lesson. According to ice cream historian Robin Weir, the “first pictorial evidence of ice cream cones” appeared in an 1807 etching in a Parisian cafe, where a woman was portrayed eating ice cream from a hand-held container. 40 years later, a cookbook hashed out the details on creating what may have been the first waffle cone recipe. And the rest is history.
In spite of the progressively chilly weather, we’re not quite ready to give up ice cream (and let’s be honest, we probably won’t give it up even when the snow falls), so it’s time to celebrate!
First, you’ll need a cone. Try these Raw Ice Cream Cones by Mariko Sakata!
Looking for a crispy, healthy edible vessel for your fave ice cream? These Raw Ice Cream Cones by Mariko Sakata are made out of kelp noodles and young coconut meat. Have no fear! If you’ve never worked with these ingredients before, the recipe breaks down what they are and how to prepare them.
Now, Make Vegan Ice Cream!
Next, you’ll need ice cream. Since it’s fall, we searched the Food Monster App for the best fall-inspired vegan ice cream recipes!
If you are getting tired of plain banana nice cream, then this Maple Walnut Ice Cream by Hannah Sunderani is for you! The flavors of this maple walnut ice cream are rich, creamy, maple-sweet, and nutty. This ‘nice’ cream was made by blending together homemade walnut milk, chilled coconut cream, and maple syrup.
Pumpkin spice latte may be a beverage but that doesn’t mean you can’t apply all of the same delicious ingredients and flavors into something equally amazing – like ice cream! Made by combining pumpkin purée, coconut milk, coconut sugar, and spices, this Pumpkin Spice Latte Ice Cream by Gabrielle St. Claire is packed with accessible, affordable, and simple ingredients, no refined sugar, and healthy fats. Scoop this flavorful ice cream into a pumpkin and top with a dollop of coconut whipped cream for the perfect fall aesthetic.
This Sweet Potato Ice Cream by Emily Brees is like a summery cousin to autumn’s pumpkin pie. This creamy and decadent cashew-based ice cream is spicy and cool — nobody would ever guess that it actually contains sweet potato! A topping of pecans complements the ice cream and if you’re feeling it, add a dollop of coconut whipped cream.
This Banana Chai Ice Cream With Gingerbread Crumble by Julie Van den Kerchove won the Runner-Up Award in Living Light’s 2014 Hot Raw Chef Contest. It’s made up of bananas, chai spice, and topped with a spicy gingerbread crumble made from cashews, dates, and spices. Yum!
You don’t need an ice cream maker to whip up this amazing Hand-Churned Bourbon Salted Caramel Apple Ice Cream by Emma D’Alessandro! Salted caramel and apple bourbon sauce is swirled generously into a base of hand-churned vanilla ice cream.
Want ice cream making tips? Check out How to Make Vegan Ice Cream Rich and Creamy.
We also highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!
For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter! Lastly, being publicly-funded gives us a greater chance to continue providing you with high-quality content. Please consider supporting us by donating!