Grain-Free Sugar Cones

A few weeks ago we were given… no… gifted the opportunity to taste some fancy flavors of Jeni’s Splendid Ice Creams. One day when I do the write up about our wedding I will tell all of you that we had a Jeni’s ice cream cart at our rehearsal dinner for all of our guests and it was AMAZING….but I guess I just told you that now, so one day I’ll say it again. We love Jeni’s ice cream. It’s grass-fed, gourmet, and made with love. They don’t say it’s made with love, but when you taste it you just know that it had to be.

We have expressed our viewpoint on desserts before, but I will say it again. There is a time and place to enjoy dessert. It’s part of life, and celebration, and that shouldn’t be everyday. If you want to celebrate your life everyday, that’s fantastic, and you should! Just maybe not with ice cream everyday…

We decided to try the Jeni’s Neapolitan Ice Cream collection, and they sent us a pint of their holiday flavor, Dark Chocolate Peppermint because I love chocolate and peppermint. Aren’t they sweet (pun intended)?! If you didn’t already know, Jeni’s has different ice cream collections that are adorable and delicious, and they are a fantastic holiday gift idea. You could bring one of their ice cream collections to a holiday party, or just give the gift of wonderful ice cream to a friend or family member.

We always eat ice cream just in a bowl, but then I thought that Paleo people really needed a grain free ice cream cone option for those really, really special occasions. Ice cream cones really aren’t easy to make, so that at least will keep you from making them too much. My original thought was to make waffle cones, but then I found out that you cannot buy a waffle cone maker ANYWHERE except online. That was frustrating. Since that option was out for the time being, I used this video to teach me how to make DIY homemade sugar cones. This is not the recipe I used, but the bake time and molding process were helpful. We did find out that using parchment paper around the cone mold worked much better than foil, and it was best to make one cone at a time because once they start cooling it’s really hard to mold them without them cracking. Besides that, all you really need is a little patience and time, and you can successfully make these cones too! If you have a waffle cone maker/iron, then you should be able to make this recipe using that as well. I will get myself a waffle cone maker at some point, and try this recipe again.

These cones are a fun and special way to enjoy ice cream as a treat.

Serves: 6

Ingredients

2/3 cup 2/3 cup 2/3 cup Blanched Almond Flour
1 Tbsp 1 Tbsp 1 Tbsp Arrowroot Flour
1/4 tsp 1/4 tsp 1/4 tsp Salt
2 2 2 Eggs
1/2 cup 1/2 cup 1/2 cup Maple Sugar, or coconut sugar
1 tsp 1 tsp 1 tsp Vanilla Extract
1/4 cup 1/4 cup 1/4 cup Heavy Whipping Cream, Organic, or coconut milk
4 Tbsp 4 Tbsp 4 Tbsp Butter, Unsalted, melted, can use palm shortening or ghee for those who cannot have dairy

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 325 degrees.
In a large mixing bowl, combine the almond flour, arrowroot flour, and salt. Stir to combine.
Melt the butter in a sauce pan or in the microwave.
In a small mixing bowl whisk together the eggs, sugar, vanilla and cream.
One the butter has cooled enough that it wont cook the eggs at all, add it to the wet mixture, and whisk to combine.
Add the wet ingredients into the dry ingredients and whisk until batter is smooth and there are no clumps. You can use a hand mixer for this.
Line a baking sheet with a silicone mat, and using a cookie scoop, scoop a drop of batter onto the cookie sheet.
Smooth the batter into a thin, five inch circle. You can draw five inch circles on parchment paper and lay it under the silicone baking mat if you would like.
Bake the large cookie for 15 minutes on the middle rack in the oven, remove from the oven, and roll around an ice cream cone mold pressing the outer edge down carefully so that it sticks, but does not crack. You need to work quickly for this because once the cone starts to cool it is hard to mold.
Allow the cone to cool while you repeat with the rest of the batter.
Scoop ice cream into the cone and enjoy.