I scream. You scream. We all scream for ice cream.
Well.. when you can’t have ice cream cones for fun anymore, then what’s the fun of ice cream at all then?Oh sure. You can have it in a dish, or on a plate. But portable food is way more fun. For anybody.
So, then, how to make a gluten free ice cream cone? Pizzelles. Make pizzelles and roll them up while they are still warm. *poof* fun food!
Pizzelles are a wafer cookie, sort of like a really flat waffle. Part cookie, part waffle. Just delicious. If you grew up with the anise flavored cookie, well good for you, but I really like the chocolate version. Especially for ice cream cones. Try one.
The ice cream at our house is “Purely Decadent”- dairy free, soy free, gluten free, egg-free, coconut milk ice cream.
Gluten-Free Ice Cream cones
- 1/4 C Spectrum brand palm oil shortening/melted
- 2/3 C sugar
- 3 eggs (substituted with a combination of flax gel, unflavored gelatin, and pear sauce)
- 1 3/4 C GF flour mixture (brown rice – potato starch- tapioca starch- sweet rice)
- 1/4 C cocoa powder
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp vanilla
- 1/2 C hemp milk (or more)
Scoop some dough onto the plates of the pizzelle press (yes, you need a new appliance to make these).
Close the cover and lock it. Bake until done. Then quickly roll the cookie into a cone shape and let cool. Chocolate waffle “tacos” are fun too.
These were a huge hit with the people who hadn’t had an ice cream cone in 8 months. : )