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.