Waffle Cones

These waffle cones hit all the right notes given they're sweet and a little salty -- the perfect complement to any plant-based ice cream recipe. Use these in place of typical preservative-filled waffle cones, and feel free to play around with different granulated sweeteners -- just keep all ingredients real which is more supportive to your gastrointestinal system.


(use organic ingredients where possible)

  • 1 cup gluten-free flour blend 
  •  ½ cup granulated coconut sugar
  • 1 tsp vanilla extract 
  • ¾ cup coconut milk (or any plant-based milk)
  •  ½ cup extra virgin coconut oil
  • Sea salt 
  • 2 tbsp flaxseed meal
  • Ground cinnamon 
  • 1 tsp cinnamon powder 


  1. Combine all ingredients in a bowl. Whisk to ensure there are no lumps. 
  2. Spoon even amounts of batter onto hot plate or waffle maker. If using a hot plate, use a spatula to flatten out into a medium-size pancake shape, 
  3. Once batter has browned, place a cone roller onto the flattened circle of cooked batter.  
  4. Once batter is completely wrapped around the cone roller, lift it off the hot plate and onto a cooled surface. 
  5. Wait a few seconds for it to cool and harden - this stabilizes its shape. 
  6. Remove cone roller and leave waffle cone to cool further on a drying rack. 
  7. Fill with ice cream and enjoy! 
  8. Store any left-over cones for up to 3 weeks in an airtight container in a cool pantry. 
Featuring: Chef Daniel Shine
Audio Languages: English
Subtitles: English