No surprises here: I have a sweet spot for dessert and especially ice cream (we just made ice cream cones from scratch last week!). Summer is my excuse for treating myself to ice cream, the only thing that seems to cool me off on a hot, humid day. And, I don’t mean dairy full. My kids and I love Italian ice, sorbet and the new rice, almond and coconut milk-based, non-dairy ice creams that we can now find in the freezer section of our local supermarket.
And like I mentioned last week and I’m sure you, too, have noticed, I’ve been happily surprised to find gluten-free ice cream cones at the market. So now the choice is yours: buy cones, make last week’s gluten-free cone recipe or the recipe on page 215 of my gluten-free, dairy-free book, Cooking for Isaiah.
Do you have a favorite non-dairy ice cream? Please come say “hi” and share your response with my online community, Silvana’s Kitchen. Thanks, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get cooking,
Just press in the cone crumb mixture to form a cup. Then, you’ll be pouring in melted chocolate—a great ingredient to seal everything together and a nice surprise to bite into.
To release the ice cream cups, just use a butter knife.
Top the dessert with a bit of shaved chocolate for a sweet finish.