I could eat ice cream ALL YEAR LONG. It’s one of my favorite treats. During these long, hot summer days it’s a delicious way to cool off, know what I mean? But you know what’s better than ice cream? Eating ice cream out of a homemade waffle cone. That’s right – yum!
I recently received a Chef’s Choice Wafflecone Express 838 and it is quickly becoming one of my favorite kitchen toys – er, I mean tools. I made three batches of waffle cones in just a week’s time. 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 and I bet you are able to pronounce all of them.
Following a Paleo diet? No problem. (Check out this waffle cone recipe by Jenni Hulet for a deee-licious Paleo cone.) Gluten free? Then my recipe for Homemade Coconut Waffle Cones should work for you.
This recipe was adapted from Jenni’s recipe (mentioned above). It 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 figuring 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.
- 2 Tablespoons butter, melted and cooled
- 1/3 cup sugar
- 2 teaspoons vanilla
- 3/4 cup almond flour
- 3 Tablespoons arrowroot flour
- 2 Tablespoons coconut flour
- 1/4 cup shredded coconut
- 1/4 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.
Nutrition Information:Yield: 4 Serving Size: 1 waffle cone
Amount Per Serving: Calories: 344 Total Fat: 22g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 108mg Sodium: 230mg Carbohydrates: 30g Fiber: 4g Sugar: 20g Protein: 8g
I feel like I have just scratched the surface on the possibilities of what I can make with the Wafflecone Express 838. I see more posts in the future with delicious treats that are made in it.
What’s your favorite ice cream?
Recipes for homemade ice cream to fill your waffle cones: