One of the most tear-jerking, heart-warming emails I ever received from a reader was from a mom who described in detail how her 8-year-old daughter didn’t know what it was like to eat ice cream on a cone—until flipping through my first book, Cooking for Isaiah, she stumbled on my recipe for waffle cones. Minutes later, her daughter’s life would forever change. Never again would her daughter have to eat ice cream in a bowl. It would be her choice. I knew exactly how helpless the Mom felt. After all, it’s how I felt when Isaiah was first diagnosed with gluten and dairy intolerances.
If you don’t already have a waffle cone machine, it’s a small investment with almost instant gratification. The second you breathe in that one and only sweet smell of waffles cooking, you’ll know that you made the right decision. You can make extra waffle cones and store them in a resealable plastic bag for later. If you want to make chocolate waffle cones, just substitute ¼ cup unsweetened cocoa powder for ¼ cup flour.
Chocolate-Dipped Waffle Cones
- 1¾ cups Silvana’s Kitchen Gluten-Free Multi-Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon (optional)
- 3 large eggs
- ¾ cup sugar
- ½ cup plus 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1 pound 500 grams chocolate, coarsely chopped
- Rainbow sprinkles (for decorating)
- In a small bowl, whisk together the flour, baking powder and cinnamon. In a medium bowl, whisk together the eggs and sugar until pale yellow and frothy. Stir in ½ cup oil and the vanilla, then fold in the flour mixture until just combined.
- Preheat a waffle cone machine to darkness level 4. Grease with nonstick cooking spray. 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 in place for a few seconds to set. Let cool on a wire rack. Repeat with the remaining batter.
- In a small bowl, microwave the chocolate and the remaining 2 tablespoons oil at high power, stirring every 30 seconds, until smooth, 1 to 2 minutes. Place a wire rack over a sheet of waxed paper. Working one at a time and using a brush, spread a thin coat of the melted chocolate mixture on the inside of the cone. Dip the cone into the melted chocolate mixture, forming a band around the top, and decorate with sprinkles. Fill the inside tip with about 1 inch (2.5 cm) of melted chocolate mixture and set on the wire rack. Repeat with the remaining waffle cones.