I really love doing different renditions on the iconic sea salt ice cream from Kingdom Hearts 2. There is just something about it that reminds me of summers at the beach…oh wait, that’s just the summer for me, because I’m from Los Angeles, and I happen to work nearby the beach. But anyways, it just felt like such a perfect recipe to do for this time of year, so I figured, why not?

For the ice cream itself, I went with a cornstarch, heavy cream, and coconut base, dying it naturally blue with the butterfly pea tea, and using just one egg yolk to make the color almost greenish-blue. For the coconut cream, it is made using coconut milk and mascarpone cheese, so a bit of an homage to cheese tea as well there. For the sugar cone, I literally made it with a majority of the recipe being sugar, which is why I did not sweeten the coconut cream whatsoever, or else those of you trying and eating this recipe would hate me for that. See? I am a considerate person.

For the ice cream:
1 egg yolk
1/2 cup heavy cream
1/2 cup coconut milk
3 tablespoons cornstarch
3/4 cups granulated sugar
2 tablespoons butterfly tea powder
2 teaspoons sea salt

Combine the egg yolk, sugar, and cornstarch. Heat up the cream and milk with the tea powder and then temper in the egg mixture. Whisk over medium-high heat until the mixture begins to thicken up enough to the point where it will coat the back of a spoon. Pour through a strainer. Allow the mixture to cool down before churning in the ice cream maker.

For the sugar cone:
1/3 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons coconut milk
1 egg white
3 tablespoons unsalted butter
a pinch of salt
1/4 teaspoon vanilla extract

Preheat an oven to 375 degrees F. Combine ingredients. Pour about 3 tablespoons of the batter onto a cooking-spray lined pan (or a cast iron skillet) and spread out as much as possible. Bake the batter for about 8 minutes on one side, then flip the cone and bake on the other side for another 1 minute. While the cones are still warm, roll them, pressing the bottom to prevent there from being a hole in the bottom.

For the coconut cream:
1/3 cup coconut milk
8 oz mascarpone cheese
a pinch of salt
1/4 teaspoon vanilla extract
1 teaspoon gelatin powder + 1 tablespoon coconut milk

Melt down the gelatin into the coconut milk and salt. Whip mascarpone with the salt and pour in the coconut milk, whipping it all together. Transfer into a piping bag.

For garnish:
Edible pearls

Assembly:
Pretty self-explanatory here. If you really need me to tell you how to make an ice cream cone, then just Google it. I don’t have time to teach people how the world works. People like that can go kiss Gemma Collin’s designer vagina. And if you don’t know who that is, then Google her too while you’re already Googling how to make an ice cream cone.