PALEO WAFFLE CONES! Could summer get any better than this? We’re bringing the ice cream fun back with these! It’s the same recipe as our paleo pizzelles, but in a standard waffle cones size instead! Which means you can fill it with more ice cream!
The original recipe was developed a few years ago as a birthday treat for my hubby so we could make some paleo Drumsticks. It was a hug hit and we ate them all summer long. While paleo pizzelles are great, these paleo waffle cones are even better since they’re bigger!
Best tip for these cones, while that cone is still warm, place about 3-4 dark chocolate chips in the bottom and let them melt. You’re basically creating a tasty seal so ice cream doesn’t melt through onto your hands! Also, most waffle cone makers come with a little tool to shape them when they come out of the iron. I definitely found that using it was more clumsy, but if you want to give it a go.
CHOCO TACOS you say, you bet! Place two chopsticks between two bowls or a large wooden spoon handle and when the cone comes off the hot iron, drape it over them to cool. Just like that you have a CHOCO TACO shell to fill with whatever flavor ice cream you enjoy most! If you’re feeling fun, melt a bit of chocolate and once the ice cream is firmed up inside the taco shell, dip it in the chocolate then add a few sprinkles. Ya, that’s summer in a bite for you right there!
For this recipe you’ll need the following:
paleo waffle conesCourse: Our Favorites!, Recipes, Sweet TreatsCuisine: AmericanDifficulty: Easy
the ultimate PALEO WAFFLE CONE
1½ c cassava flour
2 tsp baking powder
pinch of fine sea salt
3 eggs, room temperature (*can sub a gelatin egg, but see details below)
¾ c maple syrup
½ c grass-fed butter, melted (can sub coconut oil or avocado oil)
1 tbsp vanilla
handful of dark chocolate chips (optional)
- In a medium bowl, whisk cassava flour and baking powder together, set aside.
- In another bowl, add eggs and maple syrup and mix with an electric mixer until well combined.
- Add melted butter and vanilla to egg/syrup mixture and continue mixing til all ingredients are well combined.
- Pour this mixture into the dry ingredients and using the mixer, slowly combine all ingredients. The batter will thicken up a bit as it sits.
- Preheat the waffle cone maker according to the manufacturer’s directions and begin making cones. While cones are still warm, we like to drop about 3-4 chocolate chips in the bottom so they melt. This creates the perfect “seal” so that your ice cream doesn’t drip out the bottom!
- Makes approximately 12-18 cones depending on your waffle cone maker.
- When using a gelatin egg or egg sub, keep in mind that the batter will become thicker as it sits, so by the time you’re about a half way through the batter, you’ll basically be able to roll it into balls and place in the maker. I’d probably suggest making a half batch at a time instead of a full batch.
- For dairy free version, use equal amounts of coconut oil. They seem to crisp up faster for us than the butter version but this may vary depending on your iron.
- For chocolate version, omit the 1 T vanilla, add 3 T cocoa powder to dry ingredients and add an additional 3 T maple syrup.