We’re finding this quintessential summer recipe irresistible. Homemade waffle cones are made for hot summer days, and we’re reclaiming them for the health-conscious and gluten-free (you’re welcome!).
This gluten, grain, dairy and refined sugar free version comes to us from Laurel of Sweet Laurel Bakery, who’s made many of our dessert dreams come true before (get a glimpse here). The cones are essentially hazelnut flour based, and couldn’t be more delicious. Here’s what we suggest you fill them with: Coconut Ice Cream with Pistachio and Cardamom, Superfood Chocolate Ice Cream, or Lavender Colostrum Ice Cream (if you dare!) Whip up the batter, press, fold and fill with whatever summer scoops you like! This recipe is a must-try…
I was determined to create a waffle cone recipe when I turned Paleo back in 2013. The novelty of biting into a huge ice cream cone was something I could not give up. I don’t have a waffle iron, so I use my pizzelle maker (given to me by my Italian in-laws). These waffle cones are so delicious, crispy and have the perfect amount of sweet. With our two ingredient coconut ice cream, your summer nights will be complete!
Healthy Homemade Waffle Cones
Ingredients
2/3 cup almond or hazelnut flour
1 pinch of pink salt
2 eggs
2 Tbsp maple syrup
2 Tbsp melted coconut oil
1 tsp vanilla extract
Directions
Preheat ice cream cone maker (I use my pizzelle maker). Put all ingredients into a bowl and stir well.
Please two tablespoons of batter into the pizzelle maker. Remove when hardened and roll around something cylindrical. The handle of an ice cream scooper works well, but my hubby and I used to use a banana. Allow the cone to cool on counter.
