Making homemade waffle cones is a fun recipe that can be enjoyed by everyone, even those with gluten-free diets! All you need to make this delicious treat are some simple ingredients and a few minutes of your time.
I could eat ice cream ALL YEAR LONG. It’s one of my favorite treats. But you know what’s better than ice cream? Eating ice cream out of a homemade waffle cone. That’s right – yum!
The Chef’s Choice Wafflecone Express 838 is a great kitchen tool, especially if you like ice cream. What’s great about making waffle cones at home is that YOU can control what ingredients are in YOUR food.
The Chef’s Choice Wafflecone Express 838 comes with instructions and recipes for Gourmet Waffle Cones, Elegant Wafer Cones, and Chocolate Waffle Cones. And you know what? There are no complicated or fancy-schmancy ingredients needed. Simple, common ingredients that I bet you are able to pronounce.
For this delicious gluten-free waffle cone recipe, you need the following ingredients:
2 Tablespoons butter, melted and cooled
⅓ cup sugar
2 teaspoons vanilla
¾ cup almond flour
3 Tablespoons arrowroot flour
2 Tablespoons coconut flour
¼ cup shredded coconut
¼ teaspoon salt
To make the batter, place all of the ingredients in a medium-sized bowl and whisk until smooth. Let the batter rest for 5 minutes. (Do not skip this step.)
Next, heat the waffle iron. Scoop batter onto the waffle iron and bake per the manufacturer’s directions.
Once the waffle has cooked, immediately remove it from the waffle iron and roll or form into the desired shape while still hot.
This recipe is not quite Paleo because it includes butter and cane sugar rather than Paleo-approved alternatives. Nonetheless, the waffle cones are delicious and all-in-all they are quite easy to make. The hardest part is learning how to roll them.
Let me introduce you to the Wafflecone Express 838
This little nonstick beauty bakes waffles in just a matter of minutes. No flipping required. Baked waffles practically slide right off. (I use a fork to remove mine.)
Basically, you make your waffle cone batter, heat the waffle iron, spoon a little batter onto the iron, close tightly, and allow the machine to work its magic and voilà! Soon you will have delicious, freshly made waffle cones waiting for you to fill. Do be cautious – the waffle iron gets very HOT!
It might take a little bit of practice to figure out what setting works best for the recipe you are using (I set my waffle iron around 3 to make these Coconut Waffle Cones). Perfecting the art of rolling the cone does take some practice. Once you have it figured out, you will transform the way you have been eating ice cream into something spectacular.
I feel like I have just scratched the surface on the possibilities of what I can make with the Wafflecone Express 838.
Need a recipe for something sweet to fill those waffle cones? Check out these delicious ice cream recipes at Southern Kissed:
Homemade Coconut Waffle Cones
- 2 Tablespoons butter melted and cooled
- ⅓ cup sugar
- 2 teaspoons vanilla
- ¾ cup almond flour
- 3 Tablespoons arrowroot flour
- 2 Tablespoons coconut flour
- ¼ cup shredded coconut
- ¼ teaspoon salt
- 2 eggs
- Place ingredients in order listed in a medium sized bowl and whisk until smooth. Allow batter to rest for 5 minutes.
- Heat waffle iron. Scoop batter onto waffle iron and bake per manufacturer’s directions.
- Remove from waffle iron and roll or form into desired shape while still hot.
Be sure to come back and tell us how your waffle cones turned out!
Allison W. says
Does the shredded coconut need to be the tinier “grated” shreds or the long shreds? Also, do you recommend the sweetened or unsweetened coconut?
I recommend the smaller shreds and I like to purchase unsweetened.
Stephanie @ PlainChicken.com says
this would be DANGEROUS in our house! We LOVE waffle cones!