#bourbonvanilla

The perfect size for snacking! The Bizzard of 2016 in NY had us in baking mode, so naturally we had to make cones.

If you’re craving a deep bourbon vanilla flavor and a light, buttery, crispy wafer, this recipe is for you.

You will need:

2 large egg whites (as a vegan substitute we used the juice from a can of chickpeas - seriously! learn how from Food52)

Pinch of salt

3/4 cup confectioners’ sugar

1/4 teaspoon bourbon vanilla extract (we like Nielsen-Massey Vanillas)

1/8 teaspoon vanilla bean flecks 

1/2 cup flour (we like gluten-free Bob’s Red Mill all purpose flour)

4 tablespoons (1/2 stick) unsalted butter (as a vegan substitute we used Earth Balance Soy-Free Buttery Sticks)

non-stick cooking spray

Any flavor of your favorite Sorbabes Gourmet Sorbet

Equipment: We used a Cuisinart Petite Cone Express and a cone shaper (like this one found at Bed Bath & Beyond)

In the bowl of an electric mixer, beat egg whites (or chickpea liquid) until soft peaks form. Add salt and 1 tablespoon of sugar, and beat until stiff peaks form. Using a rubber spatula, gently fold in vanilla and remaining sugar. Fold in flour and cooled butter until incorporated.

Heat iron over medium heat, and spray lightly with nonstick spray. Place a dollop of batter on in the center of each cone circle. Close iron and clamp shut. Scrape away excess batter with a knife. Wait for light to turn green and you’ll know its ready. Open iron, and remove waffle with a fork or a thin spatula. Quickly roll each hot waffle into a cone shape. Repeat process with remaining batter. Let cones cool; store in an airtight container.

VANILLA CHAI SPICE NICE CREAM

5 medium bananas (frozen overnight) 1tsp bourbon vanilla 1/2tsp ground star anise 1/4tsp cinnamon 1/5tsp nutmeg 1/8tsp cardamom a splash almond milk

DIRECTIONS

The night before prepare the bananas by cutting them to a 2cm pieces and freezing them at least overnight. In the morning defrost them for 5-7 minutes and place in the blender / food processor with the rest of the ingredients for the nice cream. Process until creamy. Move to a bowl and add your chosen toppings. I used ROOBAR cacao bar chunks , star anise , frozen blackberries , raw cacao bean nibs , raw buckwheat groats ‘n carob syrup.