I love ice cream and waffle cones, but now that I have issues with dairy and cream, I've been trying to find ways to make these items without the dairy.
In this blog, I am tackling waffle cones. This is often the best part of a great ice cream parlor. That smell of freshly cooking waffle cones. A secret of some places is they install a fan above the waffle cone station to suck the air up and vent it out to the street.
The beauty of waffle cones is that they are made with egg whites so it's a great way to use up all those leftover egg whites from making ice cream which uses egg yolks. Of course, if you are going vegan, this doesn't matter. I don't have an issue with eggs so I prefer to make this recipe with egg whites, but of course there is a fantastic egg white/whipped cream substitute, garbanzo bean water, which this recipe features. I've written about this awesome substitute here: Insanely Cheap Vegan Whipped Cream.
Of course, waffle cones require a specific kitchen appliance to make them. I really don't like single use kitchen appliances so I don't have one myself. I either make these in a regular waffle iron and just scoop the ice cream on top or bake them in the oven like a cookie.
- 1/2 cup garbanzo bean water (or approx. 4 egg whites)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 cup additional sugar (this can remain powdered sugar or can be cane sugar or even brown sugar for a richer taste to the cones)
- 1 cup all purpose flour
- 1/4 cup vegetable or canola oil (the traditional way uses melted butter here)
- 1/4 tsp salt
- Preheat the waffle iron or oven to 375 degrees.
- Mix the first three ingredients (bean water, powdered sugar, and vanilla) in a high speed mixer with the whisk blade until it turns into a meringue consistency with stiff peaks.
- Add the additional sugar and half of the flour and mix either by hand with a spatula or with the mixer whisk blade.
- Add the rest of the ingredients and stir with the spatula or with the whisk blade. If you use the whisk blade, don't over mix. If it doesn't come together, shake off everything and finish mixing with a spatula.
- Follow the waffle maker instructions to cook the batter.
- Alternatively, spoon the batter onto a greased or silicone lined cookie sheet. Cook for 12-15 minutes until golden brown.
- Allow to cool to harden and become crisp.
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