Every summer growing up in Italy I literally spent with an ice cream cone in my hand (there are dozens of pictures to prove it!). I’m lucky to get to share this Italian tradition with my kids as recent as a couple weeks ago when we spent time with my Dad in the coastal town of Santa Marinella, not far from Rome. It’s just what we needed as a reminder that there’s nothing more important than family and tradition.
In almost every gelateria, there was the option of ordering scoops of our favorite flavors on gluten-free cones. Even at café-snack bars, we enjoyed Italy’s classic 1950s Cornetto Algida, now available gluten-free. This cone recipe—with chocolate completely lining the inside of the cone and sitting at the bottom as a decadent, last-bite chocolatey surprise—is an ode to this famous ice cream confection.
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 1/4 cup unsweetened cocoa powder for 1/4 cup flour.
1 3/4 cups Silvana’s Gluten-Free Multi-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
3 large eggs
3/4 cup sugar
1/2 cup plus 2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 pound (500 g) chocolate, coarsely chopped
Rainbow sprinkles, for decorating
1. 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 1?2 cup oil and the vanilla, then fold in the flour mixture until just combined.
2. 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.
3. 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.