Grain Free Chocolate Ice Cream Cones

This recipe is one to impress! Its really easy- and the payoff is pretty fun! This is a recipe from Club Angell a number of years ago! I had to dig far and wide to find the original photographs for this recipe and the classic vanilla waffle cone recipe! I was so excited when I finally tracked them down. There are a handful of recipes that I have wanted to bring back for years and this is one of them! I’ll be sharing a vanilla version in another post as well.

Presentation wise using a waffle cone maker really gives these cones the best look! However- I also wanted to include a set of directions to make them without needing a waffle maker. Using just a baking sheet, piece of parchment and your oven!

1. Preheat your oven to 325 degrees & Line a baking sheet with parchment. Using a bowl trace cycles that are about 6 inches wide onto the parchment.

2. Prepare the battle following the same steps- but you’ll want to exclude the xanthan gum for this version!

3. Using the back of a spoon add about 3 tbsp of batter to the circles and use the back of a spoon to trace the outside and fill them in evenly.

4. Place into the oven for 7-8 minutes. You’ll know they are done when the cone is golden but still malleable.

5. Take out of the oven and use the waffle cone shaper to shape them- sealing the bottoms and then allow them to cool.

6. Note: You can also shape them into waffle cone bowls or choco taco ice cream cones!

Grain Free Chocolate Ice Cream Waffle Cones

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Author: Brittany Angell

Prep time: 20 MinTotal time: 20 Min

Turns out grain free waffle cones can just exactly the same as the ones at your local ice cream shop! These waffle cones are really simple to make and the payoff is so very fun!

Ingredients

• 2 Large Eggs
• 1/2 cup Organic Cane Sugar
• 1/4 cup melted butter (dairy or nondairy)
• 3 Tbsp Milk (dairy or nondairy)
• 1 Tsp Vanilla Extract
• 1/2 Packed Cup of Blanched Almond Flour
• 2/3 Cup Potato Starch
• 1/4 Tsp Salt
• 1/4 Tsp Baking Powder
• 2 Tbsp Cocoa Powder (I prefer hersheys special dark)
• 1/8 Tsp Xanthan Gum

Instructions

1. Preheat waffle iron to medium high.
2. in a stand mixer whip the eggs until frothy. Add in the sugar, melted butter, milk and vanilla extract. Whip again for about 20 seconds.
3. Next add in the Almond Flour, Potato Starch, Salt, Baking Powder, cocoa powder and Xanthan gum. Mix- making sure the scrape the sides of the bowl down once so that the mixture is fully blended.
4. Working with 2 Tbsp of batter at a time place in the waffle cone maker and cook for 50-60 seconds. Remove it when it starts to get ever so slightly golden on the edges. The more golden brown throughout the harder it will be to mold the cone.
5. Remove from the waffle cone maker and wrap it around a cone shape (this part should come with your waffle maker.) Press and seal the bottom shut so that ice cream cannot drip through.
6. Leave it on a cone for about 1 minute then transfer to a tall glass while it cools helping it hold its shape. Repeat until all of the batter is used.

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