Homemade Gluten Free Waffle Cones
These gluten-free ice cream cones taste just like the waffle cones from the ice cream shop! They are crisp and lightly spiced with a touch of cinnamon and nutmeg. Dip the tops in chocolate and sprinkle on gluten free sprinkles if you are feeling extra fancy.
Whip the cream with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment until it forms soft peaks. Gently stir in the extracts.
Sift the flour, sugar, cinnamon, nutmeg and add it to the whipped cream. Fold together until a thick batter forms. Cover with plastic and refrigerate for at least 30 minutes.
Heat a waffle cone iron (or panini press) to 375 degrees (or medium high). Add a heaping tablespoon of batter and press down the lid firmly. I use a small cookie dough scoop. Check on the waffle after 90 seconds. It should be light golden brown.
Remove cookie to a cool surface, let cool for 10 seconds then roll into a cone shape. Hold firmly in place for about 10 seconds longer or until the cone is set. Repeat with the remaining batter.
This dough MUST chill or there will be holes in your cones (and that is a drippy mess, trust). If you can't bear 30 minutes of chill time in the fridge (me!), pop the dough in the freezer for 15 and you're good to go.
You can make a mold to help shape the cones by tracing around a salad plate onto cardstock. Cut it out, rolled into a cone shape and tape it in place. To shape the cones, simply roll the (very) hot cookie up and around the mold and hold it in place until it sets. If you have a waffle cone iron, it likely came with a wooden or plastic cone shaped, cone mold.
Serving: 1coneCalories: 215kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 18mgPotassium: 20mgFiber: 2gSugar: 18gVitamin A: 350IUVitamin C: 1mgCalcium: 28mgIron: 1mg