Chia Waffle Cones with Mango-Coconut Granola Ice Cream




1 pint sugar-free, dairy-free coconut ice cream, slightly softened 1 small ripe mango, chopped 1/4 cup plain granola, such as Udi's Au Naturel
1-3/4 cups Silvana's Kitchen Gluten-Free All-Purpose Flour or your favorite gluten-free flour blend
2 teaspoons baking powder
½ teaspoon cinnamon
1 tablespoon chia seeds
3 large eggs, at room temperature, lightly beaten
3/4 cup sugar
1/2 cup coconut oil, liquefied
1 teaspoon pure vanilla extract


1. In a medium bowl, stir together the ice cream, mango and granola; return to the ice cream container and freeze until firm, about 2 hours.

2. In a small bowl, whisk together the flour, baking powder, cinnamon and chia seeds. In a medium bowl, whisk together the eggs and sugar until pale yellow and frothy. Stir in the oil, vanilla and ¼ cup water. Fold in the flour mixture until just combined.

3. Preheat a waffle cone machine to 4 darkness level. Spoon 2 tablespoons batter into the center and close; bake until golden, about 1 minute. Working quickly, roll the waffle around a cone form, sealing the tip and holding it in place for a few seconds to set; let cool on a wire rack. To serve, place scoops of ice cream on the cooled waffle cones.

This recipe brought to you by Silvana Nardone of


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