WAFFLE CONES
These delicious cones are the perfect complement to homemade ice cream. They even use up the egg whites that are left over!
Provided by Sasha Harlow
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 23m
Yield 12
Number Of Ingredients 7
Steps:
- Scrape vanilla bean seeds into a small saucepan over medium heat; add butter and cook until melted, 2 to 3 minutes. Whisk vanilla butter, brown sugar, egg whites, vanilla extract, and salt together in a bowl; add flour and beat until batter is smooth.
- Preheat a waffle cone maker according to manufacturer's instructions.
- Pour batter into the preheated waffle maker and cook according to instructions.
- Immediately wrap around a cone-shaped dowel or press into a bowl-shaped mold. Let each cone or bowl cool for a few minutes. Store in an airtight container for up to 2 days.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 29.4 g, Cholesterol 40.7 mg, Fat 15.5 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 341.9 mg, Sugar 19.3 g
BLUEBERRY WAFFLES
These are my 2 blueberry lovin' guys most favorite waffle. They will even eat them with blueberry syrup! I always double this and if there are any left they go in the freezer. DBF Rick will eat these like a cookie and likes them hot and crispy with a scoop of ice cream on top!
Provided by LAURIE
Categories Breakfast
Time 20m
Yield 6 waffles
Number Of Ingredients 8
Steps:
- Preheat the waffle iron.
- Beat egg whites til stiff and set aside.
- Sift together dry ingredients.
- Slowly stir in milk, beaten egg yolks and melted butter.
- Fold in blueberries.
- Fold in egg whites which were stiffly beaten.
- Bake in hot waffle iron.
Nutrition Facts : Calories 305.7, Fat 12, SaturatedFat 6.8, Cholesterol 90.9, Sodium 497.5, Carbohydrate 41, Fiber 1.7, Sugar 4.7, Protein 8.7
WAFFLE CONE ICE CREAM PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h45m
Yield 8 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Using an ice cream scoop, remove three large scoops ice cream to a plate. Place the plate in the freezer and return the gallon to the freezer.
- Add 9 of the waffle cones to the bowl of a food processor. Pulse until the cones become a mix of mostly crumbs with a few larger chunks here and there. Pulse in the melted butter until well combined. Press the mixture into the bottom of a 9-inch nonstick springform pan. Bake for 5 minutes. Let cool completely, about 10 minutes.
- Remove the rest of the ice cream from the freezer to start to soften it a little bit.
- Meanwhile, put the white chocolate and coconut oil in a microwave-safe bowl. Microwave in 15-second increments until melted and smooth. (This time will vary based on your microwave.) Working one at a time, dip the top quarter of the 3 remaining waffle cones in the white chocolate mixture, then sprinkle with about 2 tablespoons rainbow sprinkles. Place the cones onto champagne flutes, decorated-side down, to set. (You can also set them on wax paper to set.)
- Add the remaining softened ice cream to the crust and spread to smooth. Sprinkle the chopped strawberries over the top and gently press into the ice cream. Using a spoon, drizzle the top with the remaining white chocolate mixture. Finish with the remaining tablespoon sprinkles.
- Remove the scoops of ice cream from the freezer and place them in the center of the pie. Top each scoop with one inverted decorated ice cream cone; be sure to place them on an angle, so they are not sitting vertically on the ice cream scoops. Transfer the pie to the freezer and let set for at least 2 hours.
- When ready to serve, run a sharp knife around the edge of the pie to help release it from the springform pan. Remove the pie from the pan, slice and serve drizzled with the strawberry sauce.
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