Cone-issimo!

Italian-Inspired Semi-Frozen Mango, Pineapple, and Coconut Cream Dessert Cones

30 minutes active, plus 4 hours freezing

Serves 4

DessertItalianGluten-freeDairy-free

Herb's take

Inspired by the layered elegance of semifreddo and the freewheeling joy of Italian gelato, these fruit cappuccino cones deliver punchy mango-pineapple flavor in a creamy, dairy-free shell. You'll master the art of blending and layering fruit purées for visual appeal and taste contrast , and learn why a little patience in the freezer pays big dividends.

Equipment needed

Cone-shaped molds or paper cones
Blender
Popsicle sticks or small spoons

Ingredients

Yield

2 cups frozen mangoes, thawed slightly
2 cups frozen pineapples, thawed slightly
1 cup savoy coconut cream, well-stirred
1 lemon, zested and juiced
3 tbsp honey
1 tsp vanilla extract
1/8 tsp pinch of fine sea salt

Instructions

01
Line 4 cone-shaped molds or paper cones set in glasses for stability. If using paper cones, set on a baking sheet lined with parchment for easy transfer.
02
Blend the frozen mangoes with half the lemon juice, half the lemon zest, 1 tablespoon honey, 1/2 teaspoon vanilla extract, and a pinch of salt until completely smooth.
Herb says
Blending the acid with the mango wakes up its flavor, like an espresso shot for fruit.
03
Spoon or pipe a layer of mango mixture into the bottom third of each cone. Place molds in the freezer for 30 minutes to let the first layer firm up.
04
Meanwhile, rinse the blender and add the frozen pineapples, remaining lemon juice and zest, 1 tablespoon honey, and a pinch of salt. Blend until silky and pale yellow.
05
Spread or pipe the pineapple mixture as the middle layer over the mango, filling the next third of each cone. Freeze another 30 minutes.
Herb says
These pauses keep the layers distinct, otherwise, you'll get a fruity ombré. Not the worst thing, but we’re aiming for stripes, not tie-dye.
06
Stir the savoy coconut cream well to combine any separated solids and liquid. Whisk in the final tablespoon of honey, remaining 1/2 teaspoon vanilla extract, and a pinch of salt.
07
Top each cone with the coconut cream mixture to fill to the top. Insert a popsicle stick or small spoon into each cone, pressing gently to anchor.
08
Freeze cones for at least 3 hours or until fully set. When ready to serve, peel off the mold or unroll the paper cones, and enjoy immediately.
Herb says
Letting them stand at room temp for a couple of minutes makes unmolding a breeze , and softens the texture to true semifreddo territory.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.

HERB

Cone-issimo!

Ingredients

Instructions