Gluten Free Waffle Cones
Gluten free waffle cones taste just like a sugar cookie, offering a sweet and crispy complement to your favorite ice cream.
Equipment
- 1 Ice Cream Cone Waffle Iron
Ingredients
- 100 grams Egg Whites (This is roughly 4 large egg whites)
- 118 grams Whipping Cream
- 193 grams Sugar
- 1 pinch Salt
- 1 Splash Vanilla
- 140 grams Butter (melted and cooled)
- 290 grams Bob’s Red Mill 1-1 Gluten Free Flour
Instructions
- Melt the butter, and set aside.140 grams Butter
- Using a stand mixer with a whisk attachment, mix cream and egg whites together for a minute until well combined.100 grams Egg Whites, 118 grams Whipping Cream
- Add sugar, vanilla and salt into the mixer bowl until well combined.193 grams Sugar, 1 pinch Salt, 1 Splash Vanilla
- While the mixer is on a low/medium speed, slowly pour the cooled melted butter into the mixture. Continue mixing until it is fully incorporated.
- Sift flour into the mixing bowl.290 grams Bob’s Red Mill 1-1 Gluten Free Flour
- Whisk until it is fully combined, and there are no lumps.
- Heat your waffle iron.
- Place 1/4 cup scoop full of batter onto the waffle iron and close the lid.
- Once it is brown, remove it from the waffle press and place it on a lint free kitchen towel. This takes about 2 minutes.
- On a kitchen towel, use the cone attachment and roll it into a cone shape. Ensure the bottom does not have a hole, or your ice cream will drip through.
- Continue this process until you use up all the batter.
- Enjoy!
Notes
If you would like to dip these into chocolate, melt 1/4 cup of chocolate in the microwave at 45 seconds at a time. Once it is almost all melted, continue to stir until everything is melted. Next you will continue to stir the chocolate until it cools down to 70F. This will ensure the chocolate holds its shape and does not drip. While the chocolate is still wet, sprinkle with sprinkles if you choose to.