These naturally sweetened, super scrumptious Grain-Free Waffle Cones are a blog favorite! And they’re always a hit with guests and family–a delightful summertime or anytime treat!
Grain-Free Waffle Cones (Dairy-free option,
Waffle Cones, Woohoo!!😍
I can’t tell you how many times I’ve looked on enviously at someone enjoying a waffle cone. And always with an array of glorious toppings too–with the ice cream just slightly melting and dripping down the sides.
But what’s even worse—and I know you’ve seen this before— they take like three bites and then throw it into the trash!!😱 What is that?? And who are these people??
All silliness aside, it’s a true delight to have waffle cones back in my life! And I can’t wait for you to try them! They are lightly sweetened with honey and are amazing by themselves + extra fun dipped in some chocolate with sprinkles or toasted nuts. You can also mold them into bowls if you feel like a waffle cone sundae!
Here are today’s tips:
-There are two waffle cone makers that I recommend: The first, which we used in this recipe, is called the Cucina Pro. It does a great job, but you will end up with a couple of soft spots–but they will still be fantastic. If you have the extra cash, splurge for the Chef’s Choice version. You’ll end up with a more professional cone. Both options come with a cone roller and the Cucina Pro also comes with a bowl mold!
-Dip your cone in some naturally sweetened chocolate! We melt down 4 oz of unsweetened Baker’s Chocolate with a bit of coconut oil and add 2 Tbsp of honey for a delicious dark chocolate. Sprinkle toasted nuts or grain-free sprinkles on top for added flavor and flair.
-To avoid soft spots, you’ll want to cook the waffle cone evenly and make sure it browns a bit-the browner the cone, the crispier it will be!
Enjoy the recipe and Happy Waffle Cone Making!☺️
- 1 1/2 cups almond flour (Bob’s Red Mill)
- 3/4 cup potato starch (not potato flour) or 2/3 cup tapioca starch
- 1/8 teaspoon salt
- 1/2 cup +1 tbsp milk (or almond milk)
- 2 1/2 tablespoons butter, melted (or vegan Earth Balance Spread)
- 2 1/2 tablespoons honey or maple syrup
- 1 egg
- 2 teaspoons vanilla
- chopped nuts for garnish, link to gf sprinkles in post.
- Naturally sweetened chocolate topping in “tips” section in above post.
- In a large bowl, whisk together the almond flour, potato starch and salt.
- Add egg, melted butter, milk, honey and vanilla extract and combine well until batter is smooth. Let batter sit for 2-3 minutes (it will thicken slightly) and mix once again.
- Pour 1/4 of a cup of batter onto preheated waffle cone maker. Close top and press down to ensure batter spreads near to the edge–but not over the edge. I add pressure to the top of the lid for the first 30 seconds to get a nice browning on the cone.
- Wait approximately 2 minutes and lift top. Carefully remove waffle cone and shape it around your cone roller and hold it in place for about a minute and it will harden and retain the shape. Careful not to burn your hands-heat gloves work beautifully if you have them. Set the cone on parchment paper and allow it to fully harden. Be prepared for the first cone to serve asa test to get a feel for the waffle cone maker.
- Dip your cooled cones in chocolate + sprinkles or toasted nuts. I pour a bit of chocolate in the bottom to create a seal and a nice surprise for the last bite!
- I recommend serving these cones the day of, homemade waffle cones have a tendency to soften- particularly in humid weather. But it’s the perfect excuse for seconds!!
Keywords: paleo, grainfree, glutenfree, wafflecones, icecream, dessert, summer
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