Einkorn Sourdough Ice Cream Waffle Cones

Einkorn Sourdough Ice Cream Waffle Cones

Einkorn Sourdough Ice Cream Waffle Cones

Einkorn Sourdough Ice Cream Waffle Cones
Recipe by Kerenza De Freitas. There's nothing like a fresh, homemade waffle cone filled with a scoop of ice cream—especially when it's made with einkorn sourdough! Warm vanilla and buttery einkorn ...blend perfectly with tangy sourdough for a cone that's as delightful as the ice cream it holds.

Notes:
●The waffle cones turn out best in a waffle cone maker, but they can also be made in a skillet.
●Be careful when removing the waffle from the maker or skillet. It is very hot.
●The waffle begins to harden quickly. You must work fast when shaping them, only work on one cone at a time.
●When the cones have completely cooled you can melt some chocolate and dip the rim of the cones to coat if desired. Cover with sprinkles if you’d like while the chocolate is still wet. Place them upright in the fridge to quickly harden the chocolate. These must be eaten fresh as reheating will cause the chocolate to melt.
●Store the waffle cones or bowls in an airtight container for up to 3 days. If left out of a container they will begin to soften after a few hours. They are the crispiest and best eaten when freshly made.
●To reheat softened cones, you can use your oven or toaster oven. You just need to get them really hot again. As they reheat, they will fall back into a round shape. Simply shape the hot waffle back into a cone and they will begin to harden and crisp up once again. Don’t overheat them as they may become burnt and brittle.

Einkorn Sourdough Waffle Cones

Ingredients

  • 1 egg
  • ½ cup (100 g) coconut sugar
  • 2 tablespoons (28 g) melted butter
  • 1 tablespoon vanilla extract
  • 3 tablespoons (45 g) sourdough starter active or discard
  • ½ cup plus 2 tablespoons (75 g) Jovial All-Purpose Einkorn Flour or ½ cup plus 2 tablespoons (60 g) Whole Wheat Einkorn Flour
  • ¼ teaspoon salt
  • 3-4 tablespoons (65 g) whole milk (Whole Wheat Einkorn may need an extra tablespoon or more of milk)

Instructions

  1. In a large bowl, whisk the egg then add the sugar, melted butter, vanilla, sourdough starter, and salt. Mix to combine.
  2. Sift in the flour then mix until fully combined.
  3. Cover the bowl and allow to ferment for 12-14 hours at room temperature.
  4. Pre-heat your waffle cone maker until the light indicates it’s ready.
  5. Add the milk to the fermented batter. Start off with 3 tablespoons then add more if needed to bring to a thick pourable consistency.
  6. Spoon 2-3 tablespoons of batter onto the hot waffle iron then close the lid.
  7. Cook for 2-3 minutes then lift and remove the waffle. Place onto a kitchen towel and quickly shape into a cone using a funnel shape or the tool provided with your cone maker. Hold in place for 1-2 minutes and pinch the bottom to seal the tip.
  8. Once the waffle cone is shaped repeat until the batter is finished.
  9. You can also shape into waffle bowls. Remove the hot waffle and quickly place onto the underneath of a small-sized bowl. Keep it in place for 1-2 minutes with your hands until it is set, then remove. Some cone makers also come with the bowls.
  10. These waffle cones turn out best using a waffle cone maker but they can also be made in a skillet. Heat a skillet on medium and spray lightly with cooking oil. Thinly spread 2-3 tablespoons of batter onto the skillet and cook for 1-2 minutes. Flip and continue to cook for another minute. Quickly remove and shape into a cone.