Sweet Potato Waffle Ice Cream “Cones” Recipe

Servings: 6-8 waffles

Even though their holes are much larger than the weave of an ice cream cone, the nutty, buttery taste is the same.  Just get out your trusty waffle iron and cook up waffles as usual, except give them ice-cream cone-like character by not letting the batter go all the way out to the edges.



2 cups peeled and a coarsely chopped sweet potatoes

1 cup unsweetened coconut milk (beverage-style not pure coconut milk or it will be too thick)

3 eggs, beaten well

¼ cup honey

1 teaspoon vanilla extract

¼ cup (1/2 stick) butter, melted

1¾ cup all-purpose flour

1 tablespoon baking powder

¼ cup maple syrup or more

[Click for larger image] 


In a medium saucepan with Teflon™ nonstick coatings, bring a cup of water to a boil and add the potatoes. Add a lid and let the potatoes steam on medium heat for about 15 minutes until tender. Add more water if necessary to keep the steam flowing.

In a large bowl, whisk the potatoes, milk,eggs, honey, vanilla, and butter. In another large bowl, mix the flour with the baking powder. Slowly fold the wet ingredients into the dry. Batter will be thick. Pour onto the hot griddle, not getting the batter quite to the ends (you don’t want square waffles for our cone-like look).

Brush each waffle with a little maple syrup. Add a few scoops of your favorite sweet frozen cream from yogurt to gelato, add a fruity garnish if desired and you have dessert.  

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