Gluten-Free Sugar Cone Ice Cream Cupcakes
No surprise, I have a sweet spot for dessert. Summer is my excuse for treating myself to the only thing that seems to cool me off on a hot, humid day: ice cream! And, I don’t mean dairy full. My kids and I love Italian ice, sorbet and the new rice milk and coconut milk-based non-dairy ice creams that we can now find in the freezer section of our local supermarket. Do you have a favorite non-dairy ice cream?
We have also been happily surprised to find gluten-free ice cream cones at the market, too. You can also make your own. There’s a waffle cone recipe on page 215 of my gluten-free, dairy-free book, Cooking for Isaiah—definitely a family favorite.
For this recipe, please visit Oprah.com. Here are some foolproof tips for this easy-to-make recipe!
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.
"We recently converted our family to gluten and dairy free for my son's diet. I love your cookbook. Recipes are great, favorite is your flour blend. Your introduction in the book brought me to tears in a, "She gets it," sort of way. Thank you, and bless you." —Jolene S.