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If you want your ice cream and gluten-free waffle cone too, this is the recipe you’ve been waiting for.
Some days you just need ice cream — on a waffle cone. Get a diagnosis of gluten intolerance and dairy intolerance, and you may think that you’ve taken your last lick. Think again.
By the time Isaiah was diagnosed at age 10, we had our summertime after-school pickup ritual down cold. When it was hot outside, we wanted ice cream, and that’s exactly what we had every night before we sat down to dinner. Nothing was going to change that.
My response was to develop a gluten-free waffle cone recipe, which I ultimately shared — along with dairy-free ice cream — in my first book, Cooking for Isaiah. Letters poured in about the waffle cone from parents whose kids hadn’t enjoyed ice cream on a cone for years.
Now that our routine continues, I’ve decided to make our lives a little healthier with a recipe that fit Isaiah’s flavor palette and my nutritional needs. Let’s start with the cone: I use two of my pantry staples — chia seeds and coconut oil. Generally, I prefer using unflavored coconut oil, but for this recipe, the virgin coconut oil flavor fits right in with the coconut ice cream. Beyond its superfood status, the chia seeds add a nice crunch and help bind the waffle batter.
For this recipe, I used sugar-free, dairy-free coconut ice cream, but you can use whatever you have in your freezer. I’ve been enjoying the almond milk and rice milk ice creams, too. Then, we come to the mix-ins. Here, I’ve used gluten-free granola and mango, but really, the choice is yours. Whatever you have in your pantry is likely to be the tastiest one of all.
What are your favorite ice cream flavor combinations?
Chia Waffle Cones with Mango-Coconut Granola Ice Cream
I like to make extra waffle cones and store them in a resealable plastic bag for later. If you want to make chocolate chia waffle cones, just substitute ¼ cup cocoa powder for ¼ cup flour in the recipe. If you need to re-crisp the cones, bake in a 400º oven for about 3 minutes and let cool on a wire rack.
Makes: about 6 waffle cones
1 pint sugar-free, dairy-free coconut ice cream, slightly softened
1 small ripe mango, chopped
¼ cup plain granola, such as Udi’s
1¾ cups Silvana’s Kitchen Gluten-Free All-Purpose Flour or your favorite gluten-free flour blend
2 teaspoons baking powder
½ teaspoon cinnamon
1 tablespoon chia seeds
3 large eggs, at room temperature, lightly beaten
¾ cup sugar
½ cup coconut oil, liquefied
1 teaspoon pure vanilla extract
In a medium bowl, stir together the ice cream, mango and granola; return to the ice cream container and freeze until firm, about 2 hours.
In a small bowl, whisk together the flour, baking powder, cinnamon and chia seeds. In a medium bowl, whisk together the eggs and sugar until pale yellow and frothy. Stir in the oil, vanilla and ¼ cup water. Fold in the flour mixture until just combined.
Preheat a waffle cone machine to 4 darkness level. Spoon 2 tablespoons batter into the center and close; bake until golden, about 1 minute. Working quickly, roll the waffle around a cone form, sealing the tip and holding it in place for a few seconds to set; let cool on a wire rack. To serve, place scoops of ice cream on the cooled waffle cones.
Silvana Nardone is a food lifestyle expert, magazine editor and motivational speaker. She is the editor-in-chief of the all-digital, gluten-free magazine, Easy Eats, which now offers a free subscription option. Silvana is also the author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals and publisher of Silvana’s Kitchen, a blog that takes the guesswork out of how to feed a family with food allergies. Previously, she was the founding editor-in-chief of Every Day with Rachael Ray.
We love a wholesome and hearty breakfast to begin our days, and this granola has four different whole grains in it, so it is exactly that! It’s a great breakfast (or snack) for summer, paired with berries and yogurt. We jokingly call this granola “birdseed” because it looks a bit like it, with the milletRead more