Gluten Free Waffle Cones and Chocolate Gelato
Ok, actually they are gluten free pancake cones, no waffle iron required!
Dear friends,
There is an ice cream shop that is SO good near me. They have amazing ice cream flavors (cereal milk? burnt end?) and also your run of the mill chocolate and vanilla, but ALL of them are on point. They are wonderful too, when we want to step out for a treat I give them a call, and they pull a fresh container of whatever flavor I ask for from the back (it needs a few minutes to warm up before scooping) and that way we avoid cross contact with the scoop and the cones.
But oh - the cones. They smell like heaven, the entire street is full of those delicious crisp cookie scent wafting by and boy do we all want them!! Sadly the cones are not gluten free, you may have a shop near you with safe gluten free waffle cones, but I know many of you will not, also, I’ve got to say, I always imagined they would be a lot harder to make than they are. The recipe I have below assumes you’re making them in a pan you already probably own (although if you have a pizzelle maker or a waffle cone maker by all means use that.) I also found that you can use either a cone shaped waffle cone form, or wadded up foil in a cone shape works just as well, I do love a good money and space saving kitchen hack.
I have a recipe for chocolate gelato below, gelato meaning italian ice cream. It uses milk or nondairy milk instead of cream, I find the chocolate flavor far more pronounced because of this, and the lack of eggs makes it more flavor forward than custard forward. If you are using nondairy milk, I find coconut and hemp to be creamy options, lower fat milks will be a bit icy. Feel free to use this as a chocolate base for all the flavors of your dreams, how about a ribbon of nutella, some cherry chunks or a sprinkle of toasted nuts? You do you and have fun, just scoop all that goodness into the cone afterwards, you won’t be sorry!!
Happy gluten free baking,
Rachel
Gluten Free Pancake (or Waffle) Ice Cream Cones
Yield: 4
2 large egg whites
1/2 teaspoon pure vanilla extract
3 tablespoons oil
2 Tb water
1/2 cup (70g) gluten free 1 to 1 blend (bobs red mill 1 to 1 or King Arthur Measure for Measure works well) or Gluten Free Pastry Flour (recipe included in PDF attached here)
1/4 teaspoon salt
1/2 cup (100g) sugar
Mix all of the cookie ingredients together in a medium bowl until you have a smooth batter. Heat a small (6-8 inch) pan over medium heat – I use a seasoned steel pan, a small cast iron or ceramic coated pan would also work – something with enough slip to cook eggs in without sticking.
Pour 3 Tb batter into the heated pan, swirl the pan around so the bottom is completely coated with a thin layer, like a cooking a crepe. Cook over medium heat until the top has dried and the bottom is tan, 3-5 minutes, then flip and cook until both sides are tan. (alternatively, you can cook this batter in a waffle cone or pizzelle iron – follow manufacturer's instructions.)
Slide the large cookie onto a plate, while it is still hot (wear gloves!) roll it into a cone shape, you can use a waffle cone mold, a piece of foil that you’ve crumpled into a cone shape like I did, or even funnel if you have one laying around to form the shape around. Let the cone cool with the shaper inside to help keep it from collapsing. Once the cookie is completely cooled it should hold it’s shape well and be a great vessel for ice cream or gelato! (recipe included) If your cone accidentally gets a little too much space at the bottom, place a piece of chocolate in the bottom of the cone to stop drips – or just because you want to!
Chocolate Gelato
Yield: 1 quart
3 cups milk or nondairy milk
3⁄4 cup sugar
2 tbsp. cornstarch or potato starch
3⁄4 cup unsweetened cocoa
Bring 2 cups of the milk to a simmer in a medium saucepan over medium heat, then remove from heat. Combine remaining 1 cup milk, sugar, cornstarch, and cocoa in a bowl, add to hot milk, and cook until sugar and cocoa dissolve.
Let cool completely. Process mixture in an ice cream maker according to manufacturer's directions. Don’t have an ice cream maker? Try this method
