My husband Josh loves ice cream and he especially loves waffle cones!  After he became gluten intolerant, he had to get used to ordering ice cream in a cup because the cones are never gluten free.  Sometimes he'll justify ordering 2 scoops instead of 1 because he is "saving calories" by not getting a cone.  

Josh's Gluten Free Ice Cream Waffle Cone


2/3 cup Blends by Orly Sydney Blend
1/4 tsp. salt
2 eggs
1/2 cup sugar
4 Tbs. (1/2 stick) unsalted butter, melted
1/3 cup milk

Heat: Preheat a waffle-cone maker according to the manufacturer's instructions. Adjust the heat setting as necessary, depending on the desired degree of brownness.

Mix: In a small bowl, mix together the flour and salt. Set aside.  In a bowl, whisk together the eggs and sugar until the sugar is incorporated and the eggs have lightened in color, about 1 minute. Add the flour mixture and stir until incorporated. Add the melted butter and milk and stir until combined.  The batter should resemble a pancake batter.  Add more milk as needed if the batter is too thick.

Cook: Spoon a scant 1/4 cup batter onto the waffle-cone maker. Using a small offset spatula, spread the batter evenly over the surface. Close the lid and cook for at least 2 minutes before lifting the lid to check for doneness. Continue cooking until the desired color is reached.

Shape: Use a spatula to quickly remove the waffle from the waffle-cone maker and shape it around the cone roller (included with the waffle-cone maker). Hold the cone for a minute to set its shape. Set the cone on a parchment-lined baking sheet. Repeat with the remaining batter. Makes about 10 cones.